Vanilla cupcakes

1. Preheat the oven to 350°F / 180°C and line a cupcake tin with paper liners.
2. Mix and sift the dry ingredients (flour, baking powder, salt) twice.
3. Beat the softened butter and sugar for 2–3 minutes until smooth and creamy.
4. Add the eggs and vanilla and mix for one minute until fully combined.
5. Incorporate the dry ingredients and buttermilk alternately, mixing with a spatula between each addition until smooth.
6. Fill the cupcake liners ¾ full and bake for 18–20 minutes until puffed and lightly golden.
7. Check doneness with a toothpick; it should come out clean.
8. Cool the cupcakes in the pan for a few minutes, then transfer to a rack to cool completely.

Vanilla buttercream

1. Place the softened butter in a bowl and beat until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition until fully incorporated.
3. Pour in the heavy cream and vanilla extract, then mix until the buttercream is smooth, light, and easy to pipe.

Cupcakes decorations

1. Transfer the buttercream to a piping bag and frost the cooled cupcakes.

2. Finish with sprinkles or simple birthday decorations.