Ingredients

• 1.5 cups All-purpose flour
• 0.75 cups Granulated sugar
• 1.5 tsp Baking powder
• 0.25 tsp Salt
• 0.5 cup Unsalted butter (softened, for cupcakes)
• 2 whole Large eggs
• 0.5 cup Whole milk
• 1 tsp Vanilla extract (for cupcakes)
• 3 whole Large egg yolks (for buttercream)
• 0.5 cup Granulated sugar (for buttercream)
• 0.25 cup Water (for buttercream)
• 1 cup Unsalted butter (softened, cubed, for buttercream)
• 1 tsp Vanilla extract (for buttercream)

Instructions

1. 1

   Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.

2. 2

   In a medium bowl, whisk together the flour, ¾ cup sugar, baking powder, and salt. Set aside.

3. 3

   In a large bowl, cream together ½ cup softened butter and the 2 large eggs until light and fluffy. Beat in ½ cup milk and 1 tsp vanilla extract.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

5. 5

   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

6. 6

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

7. 7

   While cupcakes cool, prepare the French buttercream: In a small saucepan, combine ½ cup sugar and ¼ cup water. Bring to a boil over medium heat, stirring until sugar dissolves, then continue to boil without stirring until the syrup reaches 118°C (245°F) on a candy thermometer.

8. 8

   Meanwhile, in a stand mixer fitted with a whisk attachment, beat the 3 egg yolks on high speed until light and fluffy. With the mixer running on low, carefully and slowly pour the hot syrup down the side of the bowl into the egg yolks. Increase speed to high and beat until the mixture is thick, pale, and completely cool (this can take 10-15 minutes).

9. 9

   Switch to a paddle attachment. With the mixer on medium-low speed, add the cubed butter, a few pieces at a time, allowing each addition to incorporate before adding more. Once all butter is added, beat until smooth and creamy. Mix in 1 tsp vanilla extract.

10. 10

    Once cupcakes are completely cool, frost them generously with the French buttercream using an offset spatula or piping bag.