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1
Preheat the oven to 180u00b0C/350u00b0F and line a 12-hole cupcake tin.
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2
Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs and vanilla extract, scraping sides as necessary and mix until well combined, smooth and light, around 1 minute on medium-high speed.
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3
Add in the flour, baking powder and milk and mix until well incorporated and smooth.
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4
Fill the cupcake liners 3/4 full. For me this is a heaping 2-tablespoon cookie scoop's worth. Place in the oven for 20-25 minutes (mine took 22) until risen, golden and an inserted skewer into the centre comes out clean.
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5
Remove from the tin as soon as possible and transfer to a wire rack to cool completely.
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6
Once cooled, it's time to make the frosting! Place the icing sugar and butter into a large bowl and beat until light and really fluffy, 2-3 minutes on high speed. Add in the vanilla and beat until incorporated, then add the milk 1 tablespoon at a time, if required. I only needed 1 tablespoon of milk.
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7
Either spoon the frosting onto the cupcakes, or half fill a piping bag and pipe a swirl on each. Finish off with some sprinkles if you want.
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8
Cupcakes will keep in an airtight container, in the fridge, for 4 days.
