In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully combined.
Step 4: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (start and end with the dry ingredients). Mix on low speed until just combined. Do not overmix—the batter should be smooth and silky.
Step 5: Fill the Cupcake Liners
Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full (use a cookie scoop or spoon for even distribution).
Step 6: Bake the Cupcakes
Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Vanilla Buttercream Frosting
In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium-high and beat until fluffy.
Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until smooth and spreadable. If the frosting is too thick, add more cream, one teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
Optional: Add gel food coloring to tint the frosting as desired.
