Ingredients:
For the cupcakes:
1 ½ cups all-purpose flour (190g) 
1 ½ tsp baking powder 
¼ tsp salt 
½ cup unsalted butter, softened (115g) 
¾ cup granulated sugar (150g) 
2 large eggs 
2 tsp pure vanilla extract 
½ cup whole milk (120ml) 
For the vanilla buttercream frosting:
1 cup unsalted butter, softened (225g)
4 cups powdered sugar, sifted (500g) 
2-3 tbsp heavy cream or milk
2 tsp pure vanilla extract
Pinch of salt
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. 
Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside. 
Cream butter and sugar: In a separate bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 3-4 minutes). 
Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated. 
Combine wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined (do not overmix). 
Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting. 
Make the frosting: Beat the butter in a bowl until creamy. Gradually add powdered sugar, vanilla extract, cream, and a pinch of salt. Beat until light, fluffy, and spreadable (add more cream if needed for consistency). 
Decorate: Frost the cooled cupcakes with the buttercream using a piping bag or spatula. Add sprinkles, edible glitter, or any decorations of your choice. 
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Calories: ~280 kcal per cupcake | Servings: 12