2 1/2 cup all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/3 cup granulated sugar
3/4 cup butter, softened
1 1/2 tsp vanilla
1 1/4 cups milk
1/2 cup unsalted butter, softened
1/2 tsp vanilla extract
2 cups confectioners' sugar, sifted
2 tbsp milk
Heat the oven to 350F. Grease 2 cupcake pans and insert cupcake papers. In medium bowl, stir flour, baking powder, and salt until well-blended.
In a large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping the bowl occasionally. Beat in 1 1/2 tsp vanilla and 1 1/4 cups milk, beating well and scraping the bowl after each addition.
Once ready, scoop mix into cups until 3/4 of the way full (do not fill completely).
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely, for about 1 hour.
For the Buttercream: Cream the room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in the confections' sugar until fully incorporated. Beat in vanilla extract. Pour in the milk and beat for an additional 3-4 minutes (do not frost the cupcakes until completely cooled, otherwise it will melt). Enjoy!