# What You Need:
→ Cupcake Batter
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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
03 - Beat softened 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 well after each addition, then mix in the vanilla extract.
05 - Add half of the dry ingredients to the wet mixture and stir until just combined. Pour in milk, then add the remaining dry ingredients. Gently mix until homogenous, avoiding overmixing.
06 - Divide batter evenly among liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
08 - Beat softened butter on medium speed until creamy. Gradually add powdered sugar, continuing to beat until smooth. Add milk, vanilla extract, and salt, then beat until light and fluffy, about 2 minutes.
09 - Once cooled, frost cupcakes generously with buttercream using a spatula or piping bag.
