Instructions

• Preheat the oven to 350°F. Place a rack in the center position. Line a 24-well mini muffin pan (or two 12-well pans) with paper liners.
• Ensure the butter for the cupcakes (5 Tbsp), the egg, and the milk (1/3 cup) are at room temperature.
• In a medium bowl, whisk together 3/4 cup (108 g) all-purpose flour (scoop and level to measure), 1 tsp baking powder, and 1/4 tsp salt. Set aside.
• In a large bowl using an electric hand mixer (or a stand mixer with the paddle attachment), cream 5 Tbsp (71 g) unsalted butter with 6 Tbsp (77 g) granulated sugar. Start on low speed until combined, then increase to high and whip until very pale and fluffy, about 3–4 minutes. Scrape down the bowl.
• Add 1 large egg and 1 tsp vanilla extract to the creamed mixture and mix on medium speed just until combined. Scrape down the bowl.
• With the mixer on low, add half of the flour mixture and mix just until combined. Add 1/3 cup milk and mix until just combined. Add the remaining flour mixture and mix on low just until combined. Scrape down the bowl and fold once with a rubber spatula to ensure even incorporation.
• Scoop the batter into the prepared liners, filling each about 2/3 full.
• Bake on the center rack until the cupcakes are set and a toothpick inserted in the center comes out clean, about 9–10 minutes. Remove from the oven.
• Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.
• For the frosting: Add 1 3/4 cups (210 g) powdered sugar, 1/2 cup (113 g) unsalted butter (room temperature), 2 Tbsp heavy cream, 1 tsp vanilla extract, and a pinch of salt to the bowl of a stand mixer fitted with the paddle attachment (or use a mixing bowl and an electric hand mixer).
• Mix the frosting on low speed until the ingredients are combined, then increase to high and whip until light and fluffy, about 4–5 minutes. Scrape down the bowl as needed.
• Transfer the frosting to a piping bag fitted with a star tip and pipe onto the cooled cupcakes, or spread the frosting with an offset spatula or butter knife.
• Store the finished cupcakes in an airtight container at room temperature or in the refrigerator.