Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp pure vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until no large clumps remain.
  3. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until the mixture is a uniform pale yellow.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
  5. Divide the batter evenly among the liners, filling each about 2/3 full, and bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
  6. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting with the buttercream (made from softened butter, powdered sugar, heavy cream, vanilla, and salt).