# Ingredient List:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour (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
# 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 until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each. Mix in vanilla extract.
05 - Add half the flour mixture, mix until just combined. Pour in milk, then add remaining flour mixture. Mix gently until combined without overmixing.
06 - Distribute batter evenly into liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes before transferring to wire rack.
08 - Beat butter at medium speed until creamy. Gradually add powdered sugar, beating smooth. Add milk, vanilla, and salt; beat until light and fluffy for about 2 minutes.
09 - Once cupcakes are completely cooled, apply buttercream generously using a spatula or piping bag.
