Ingredients

• All-purpose flour - 1 and ½ cups
• Baking powder - 1 and ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup (1 stick)
• Granulated sugar - 1 cup
• Large eggs - 2
• Vanilla extract - 2 teaspoons
• Whole milk - ½ cup
• Powdered sugar - 3 cups
• Heavy cream - 2 tablespoons

Instructions

1. 1.

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

2. 2.

   In a bowl, whisk together the 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, then mix in the vanilla extract.

5. 5.

   Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture.

6. 6.

   Fill the cupcake liners about two-thirds full with the batter.

7. 7.

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

8. 8.

   Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

9. 9.

   For the frosting, beat the butter until creamy, then gradually add the powdered sugar.

10. 10.

    Add the heavy cream and vanilla extract, and beat until the frosting is fluffy and spreadable.

11. 11.

    Frost the cooled cupcakes as desired.

Nutritional Facts