Ingredients
Ingredients:
1 1/2 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1/4 teaspoon salt
1/2 cup unsalted butter (softened) 
1 cup granulated sugar 
2 large eggs 
2 teaspoons vanilla extract 
1/2 cup milk 
For the Frosting:
1/2 cup unsalted butter (softened)
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
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Directions
For the Cupcakes:
Preheat Oven: Preheat oven to 350°F (175°C) and 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 another bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
Add Eggs and Vanilla: Mix in eggs, one at a time, followed by vanilla extract.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Fill Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
Beat softened butter until smooth and creamy.
Gradually add powdered sugar, 1 cup at a time, mixing until fully incorporated.
Add milk and vanilla extract, beating until the frosting is fluffy and spreadable.
Frost the cooled cupcakes using a piping bag or a spatula.