📖 Instructions

1. Preheat your oven to 350°F (175°C). Place cupcake liners in a 12-cup cupcake pan. This step is very important, trust me; without liners, you’ll have a mess!
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want it to look like soft, whipped clouds, honestly.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. No one likes eggy cupcakes!
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed. Nobody wants a salty cupcake, eh?
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; this can result in tough cupcakes. I once overmixed a batch and they turned out like hockey pucks!
6. Fill each cupcake liner about 2/3 full. I use an ice cream scoop for this to ensure even filling.
7. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them – ovens can be tricky!
8. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Patience is key here. Frosting warm cupcakes is a no-no.
9. While the cupcakes are cooling, prepare the buttercream frosting. In a large mixing bowl, beat the butter until smooth and creamy. If your butter isn't soft enough, just warm it a tiny bit. I've melted butter before and had to start over!
10. Gradually add the powdered sugar, beating until light and fluffy. This may take several minutes. Don't rush it!
11. Stir in the vanilla extract and milk. If the frosting is too thick, add more milk, a teaspoon at a time, until you reach your desired consistency. If it's too thin, add more powdered sugar.
12. Fit a piping bag with a decorative piping tip (like a Wilton 1M). Fill the bag with buttercream frosting. Swirl the frosting onto each cupcake, starting from the outside and working your way in. Get creative with it!
13. Decorate with edible pearls, lace sprinkles, or any other decorations you like. A little sparkle never hurt anyone! I love adding a touch of silver or gold luster dust for extra glamour.