# What You'll Need:
→ Cupcake Batter
01 - 1 1/4 cups all-purpose flour (approximately 160 g)
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon fine salt
04 - 1/2 cup unsalted butter, softened (115 g)
05 - 3/4 cup granulated sugar (150 g)
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk, room temperature (120 ml)
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened (115 g)
10 - 2 cups powdered sugar, sifted (240 g)
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
03 - Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
05 - Add half of the flour mixture to the wet ingredients, stirring until just combined. Pour in the milk, then add the remaining flour mixture. Mix gently to combine without overmixing.
06 - Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
07 - Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from the oven and let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
09 - Beat the softened butter on medium speed until creamy. Gradually add the sifted powdered sugar, mixing until smooth. Add milk, vanilla extract, and salt. Beat on medium-high speed for about 2 minutes until light and fluffy.
10 - Once completely cooled, frost cupcakes generously using a spatula or piping bag as desired.
