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1
Preheat oven to 350u00b0F and line the cupcake tins.
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2
In a large bowl, combine flour, baking powder, and salt. Set aside.
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3
In a stand mixer on medium low, cream butter and sugar. Add eggs and vanilla extract. When combined, slowly add milk and half-and-half, and mix until fully incorporated.
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4
Turn mixer to the lowest speed and slowly add dry ingredients to the wet. Once added, turn the mixer speed up for a minute to beat out any lumps that have formed.
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5
Divide batter into muffin tins, filling at least 3/4 full (this batter will not rise as much as traditional cake batter). Let sit for a few minutes and tap the tray lightly on the counter to dislodge any bubbles in the batter.
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6
Bake cupcakes for 25-30 minutes, until a toothpick can be inserted into the center and comes out clean.
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7
While the cupcakes are cooling, make the frosting
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8
For the buttercream:
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9
In a stand mixer, combine butter, vanilla and half the powdered sugar. Mix until it comes together, then slowly add remaining powdered sugar 1/2 cup at a time (or you will have powdered sugar dust everywhere). When all the sugar has been added, check the frosting consistency. Add a tablespoon or two of half-and-half to thin the frosting until it reaches the desired consistency.
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10
Allow cupcakes to cool completely before frosting, otherwise the frosting will melt and slide off the cupcakes. Use a metal spatula, the back of a spoon, or a piping bag to apply the frosting as desired. Sprinkle with optional white sugar or sprinkles to decorate.
