Ingredients:

  • 1 ½ cups All-Purpose Flour, sifted
  • ¾ cup Granulated Sugar
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, softened, room temperature (for cupcakes)
  • 2 Large Eggs, room temperature
  • ½ cup Whole Milk, room temperature
  • 1 tablespoon Pure Vanilla Extract (for cupcakes)
  • 1 cup Unsalted Butter, softened, room temperature (for frosting)
  • 3–4 cups Confectioners' Sugar, sifted (for frosting)
  • 3 tablespoons Heavy Cream or Milk (for frosting)
  • 1 teaspoon Pure Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the muffin tin with 12 paper liners.
  2. Combine Dry Ingredients: Whisk together the sifted flour, sugar, baking powder, and salt in a large bowl.
  3. Cream the Butter: Using a stand mixer fitted with the paddle attachment, cream the softened butter until light and pale (about 2–3 minutes). Scrape down the bowl frequently.
  4. Incorporate Eggs: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
  5. Add Vanilla: Beat in the 1 tablespoon of vanilla extract.
  6. Alternate Wet and Dry: Reduce the mixer speed to low. Add the dry ingredients in three stages, alternating with the room temperature milk in two stages (beginning and ending with the dry ingredients). Mix only until just combined.
  7. Fill the Tins: Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  8. Bake for 18–20 minutes, rotating the tin halfway through. A wooden skewer inserted into the centre should come out clean.
  9. Cool: Allow the cupcakes to cool in the tin for 5 minutes before carefully transferring them to a wire rack. Cool completely before frosting.
  10. Prepare Buttercream (Step 1): Using the stand mixer, beat the 1 cup of softened butter on medium-high speed until it is smooth and very light in colour (5–7 minutes).
  11. Prepare Buttercream (Step 2): Slowly add the sifted confectioners’ sugar, one cup at a time, mixing on low speed until combined, then increasing to medium-high. Add the pinch of salt.
  12. Prepare Buttercream (Step 3): Beat in the 1 teaspoon of vanilla extract and heavy cream (or milk), one tablespoon at a time, until the frosting reaches a smooth, pipeable consistency.
  13. Assembly: Once the cupcakes are thoroughly cool, pipe or spread the buttercream generously on top and decorate as desired.