🧁 Prep the Pans
- Preheat the oven to 350°F.
- Line a standard muffin tin with 12 cupcake liners.
🥣 Make the Batter
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, then beat in vanilla.
- Alternate folding in the dry ingredients and milk, beginning and ending with the dry.
🔥 Bake the Cupcakes
- Divide the batter evenly among the liners, filling each two-thirds full.
- Bake for 18 to 20 minutes until a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
🍦 Whip the Buttercream
- Beat the second cup of butter for 3 minutes until pale.
- Gradually beat in the powdered sugar.
- Add vanilla and 2 tablespoons cream and beat 2 more minutes; add another tablespoon of cream if needed.
- Pipe or spread onto cooled cupcakes.