Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Buttercream Frosting:

1. Beat Butter: In a large bowl, beat the butter with an electric mixer until creamy.
2. Add Sugar: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
3. Add Cream and Vanilla: Add the heavy cream, vanilla extract, and salt. Beat on high speed for 3-4 minutes, until the frosting is light and fluffy.
4. Frost the Cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or a knife. You can decorate with sprinkles, fruits, or other toppings as desired.