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You're welcome! Here's a recipe for the best cupcake you've ever had:

Ultimate Vanilla Cupcakes

Ingredients:

• For the cupcakes:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
• For the buttercream frosting:
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2-4 tablespoons heavy cream
  • A pinch of salt

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Beat on medium-high speed for about 3-4 minutes until light and fluffy.
4. Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until combined.
5. Alternate adding dry ingredients and milk: With the mixer on low speed, gradually add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix until just combined—don’t overmix.
6. Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Make the buttercream frosting: While the cupcakes cool, make the frosting. Beat the softened butter on medium speed until smooth. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and a pinch of salt. Gradually add the heavy cream, one tablespoon at a time, until you reach your desired consistency. The frosting should be thick and creamy but spreadable.
9. Frost the cupcakes: Once the cupcakes have cooled completely, use a piping bag or a knife to frost them generously with the buttercream.
10. Optional decoration: Add sprinkles, edible glitter, or any decoration of your choice.

Baking Tips:

• Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for better texture and even mixing.
• Don't overmix: Overmixing the batter can lead to dense cupcakes. Mix just until everything is incorporated.
• Check for doneness: Start checking the cupcakes at 18 minutes, as oven temperatures can vary.
• Frosting consistency: If your frosting is too thick, add more cream. If it’s too thin, add more powdered sugar.
• Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Let them come to room temperature before serving.

Enjoy your delicious, fluffy vanilla cupcakes! Let me know how they turn out!