Vanilla Buttercream Cupcakes

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup softened unsalted butter, 2 large eggs, 2 tsp vanilla extract, and 1/2 cup whole milk to the dry ingredients. Mix until just combined to avoid overmixing.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

7. For the buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, 2 tbsp whole milk, and 1 tsp vanilla extract, beating until light and fluffy. Tip: If the buttercream is too thick, add a little more milk; if too thin, add more powdered sugar.

8. Once the cupcakes are completely cool, frost them with the buttercream using a piping bag or a knife.
9. For an extra touch, sprinkle with colored sugar or top with a fresh strawberry.