# Ingredient List:
→ 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 Steps:
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, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition; mix in vanilla extract.
05 - Add half the flour mixture to the wet ingredients and mix until just combined; pour in milk, then add remaining flour mixture, mixing until just combined without overmixing.
06 - Divide batter evenly among liners, filling each about two-thirds full.
07 - Bake for 16–18 minutes until a toothpick inserted into the center comes out clean; cool in pan for 5 minutes then transfer to wire rack to cool completely.
08 - Beat butter on medium speed until creamy; gradually add powdered sugar, beating until smooth. Add milk, vanilla, and salt, then beat until light and fluffy, about 2 minutes.
09 - Once cupcakes are fully cooled, frost generously using a spatula or piping bag.
