Ingredients

• All-purpose flour - 1 ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 ½ teaspoons
• Salt - ½ teaspoon
• Unsalted butter - ½ cup (1 stick), softened
• Eggs - 2 large
• Vanilla extract - 2 teaspoons
• Whole milk - ½ cup
• Confectioners' sugar - 3 cups
• Heavy cream - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake tray with liners.

2. 2.

   In a bowl, whisk together flour, baking powder, and salt.

3. 3.

   In a separate bowl, cream the butter and sugar until light and fluffy.

4. 4.

   Add the eggs one at a time, beating well after each addition.

5. 5.

   Mix in the vanilla extract.

6. 6.

   Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.

7. 7.

   Divide the batter evenly among the cupcake liners.

8. 8.

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

9. 9.

   Allow the cupcakes to cool completely on a wire rack.

10. 10.

    For the buttercream, beat the softened butter until creamy.

11. 11.

    Gradually add confectioners' sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.

12. 12.

    Pipe or spread the buttercream onto the cooled cupcakes.

Nutritional Facts