# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon fine salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk, room temperature
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and fine salt. Set aside.
03 - Beat the softened unsalted butter and granulated sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition, then mix in the vanilla extract.
05 - Add half of the flour mixture to the wet ingredients and mix until just combined. Pour in the whole milk, then add the remaining flour mixture; mix gently until combined. Avoid overmixing.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar and beat until smooth. Add milk, vanilla extract, and salt, then beat on high speed until light and fluffy, about 2 minutes.
09 - Once cupcakes are fully cooled, apply frosting generously using a spatula or piping bag.
