Vanilla Cupcakes in 1 Hour

Instructions:

1. Preheat the oven to 180°C (350°F) and line two 12-count cupcake pans with paper liners.
2. Whisk the 1½ cups (190g) all-purpose flour, 1 cup (200g) granulated sugar, 1½ tsp (7g) baking powder, and ½ tsp (3g) salt in a large bowl until combined.
3. Add the ½ cup (113g) softened unsalted butter and mix on low speed until the mixture looks like coarse sand.
4. In a separate jug, whisk together 2 large room-temperature eggs, ½ cup (120ml) room-temperature whole milk, and 2 tsp (10ml) pure vanilla extract.
5. Gradually pour the wet ingredients into the dry mixture, beating on medium speed for about 60 seconds until the batter is smooth and pale.
6. Fill each cupcake liner about 2/3 full to ensure they do not overflow.
7. Bake for 18-20 minutes. Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
8. Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Beat 1 cup (225g) softened unsalted butter on high for 3 minutes until it is pale and fluffy.
10. Slowly add 3½ cups (420g) sifted powdered sugar one cup at a time, beating on low then increasing to high.
11. Stir in 2 tbsp (30ml) heavy cream, 1½ tsp (7.5ml) pure vanilla extract, and 1 pinch (1g) salt.
12. Whip on high for another 2 minutes until the frosting is cloud-like and holds a stiff peak.
13. Pipe the frosting onto the completely cooled cupcakes using a piping bag with a large open-star tip.