Ingredients:

  • 1 ¾ cups All-Purpose Flour (Sifted)
  • 1 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • ½ cup (1 stick) Unsalted Butter (Very cold, cubed)
  • 2 large Eggs (Room temperature)
  • ½ cup Whole Milk (Room temperature)
  • 2 teaspoons Vanilla Extract
  • 1 cup (2 sticks) Unsalted Butter (Softened for frosting)
  • 4 cups Powdered Sugar (Sifted)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 2–4 tablespoons Whole Milk or Heavy Cream (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In the mixer bowl, whisk together the cold, cubed butter, flour, sugar, baking powder, and salt until the mixture resembles coarse sand (Reverse Creaming Base).
  3. In a separate small bowl, lightly whisk the room-temperature eggs, milk, and vanilla extract together.
  4. With the mixer on low speed, gradually pour half of the liquid mixture into the sandy butter/flour mixture. Mix until just combined.
  5. Increase the mixer speed to medium and beat for 60 seconds. Scrape down the sides. Add the remaining liquid mixture and beat on medium speed for another 90 seconds until the batter is smooth and emulsified. Do not overmix.
  6. Divide the batter evenly among the 12 liners (about two-thirds full). Bake for 18–22 minutes, or until a wooden skewer inserted into the centre comes out clean.
  7. Let the cupcakes cool in the tin for 5 minutes, then transfer them entirely to a wire rack to cool completely before frosting.
  8. To make the buttercream: Beat the softened butter on medium speed until very pale and fluffy (about 3–4 minutes).
  9. With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, scraping down the sides frequently.
  10. Once sugar is incorporated, add the vanilla and a pinch of salt. Beat on medium-high speed for 3–5 minutes until light and fluffy.
  11. Adjust the consistency by beating in milk or cream one tablespoon at a time until the desired piping consistency is achieved.
  12. Once the cupcakes are completely cool, pipe or spread the silky buttercream generously onto each cake and serve.