Vanilla Cupcakes with Buttercream Frosting

1Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.

2In a medium bowl, whisk together the flour, baking powder (1½ tsp), and salt (¼ tsp).

3In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

4Add the eggs (2 large) one at a time, beating well after each addition. Stir in the vanilla extract (2 tsp).

5Gradually mix in the dry ingredients alternating with the milk, starting and ending with the dry ingredients.

6Fill each cupcake liner about two-thirds full with the batter.

7Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8Allow the cupcakes to cool completely on a wire rack before frosting.

9To make the buttercream frosting, beat the softened butter until creamy. Gradually add the powdered sugar (2 cups) and vanilla extract (1 tsp), beating until smooth.

10Add heavy cream (2-3 tbsp), 1 tablespoon at a time, until the desired consistency is reached for spreading or piping the frosting.

11Frost the cooled cupcakes using a piping bag or offset spatula.

12Decorate with sprinkles before serving.