Vanilla Cupcakes with Buttercream

Steps

1. Preheat oven to 350°F. Line a 12-cup standard muffin pan with paper cupcake liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, and salt. Mix on low speed for 30 seconds to distribute evenly.
3. Add the ½ cup softened butter to the dry ingredients. Mix on low speed until the mixture resembles fine wet sand with no visible butter pieces, about 1 minute.
4. In a liquid measuring cup, whisk together the eggs, 1½ teaspoons vanilla extract, and milk. With the mixer on low, pour the liquid mixture into the flour-butter mixture in a slow, steady stream. Increase speed to medium and beat until smooth and creamy, 1 minute. Scrape down the bowl and beat for 15 seconds more.
5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
6. For the buttercream, place the 1 cup softened butter in a stand mixer fitted with the paddle attachment (or use a large bowl with a hand mixer). Beat on medium-high speed until pale, light, and fluffy, about 3 to 4 minutes, scraping down the bowl halfway through.
7. Add the sifted powdered sugar 1 cup at a time, mixing on low to combine after each addition, then increase to medium-high and beat for 1 minute after all the sugar is added. Add the remaining ½ teaspoon vanilla extract, the pinch of salt, and 2 tablespoons heavy cream. Beat on medium-high until light and billowy, another 2 minutes. If the frosting is too stiff, add the remaining tablespoon of cream a little at a time until the desired piping consistency is reached.
8. Frost the completely cooled cupcakes using a piping bag fitted with a star tip or an offset spatula. Serve at room temperature.