Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Prepare the Wet Ingredients:

In a large bowl, beat the softened butter and sugar together with a hand mixer or whisk until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Fill the Cupcake Liners:

Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full.

Bake the Cupcakes:

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Buttercream Frosting:

In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, ½ cup at a time, beating well after each addition. Add vanilla extract and 2 tbsp of cream (or milk) and beat until light and fluffy. Add more cream if needed for desired consistency.

Frost the Cupcakes:

Once the cupcakes are completely cool, frost them with the buttercream using a piping bag or spatula. Decorate as desired with sprinkles, edible glitter, or other toppings.

Serve and Enjoy:

Serve your Vanilla Cupcakes with Buttercream Frosting at your next party or as a delightful treat for any occasion!