Vanilla Cupcakes with Jasmine-Infused Buttercream Frosting

Vanilla Cupcakes

• 1 ½ cups – 190 g flour
• 1 tsp baking powder
• ¼ tsp sea salt
• ½ cup – 115 g unsalted butter at room temperature
• 1 cup – 125 g + 2 tbsp packed brown sugar
• 2 eggs at room temperature
• 1 tsp vanilla extract
• ½ cup – 120 ml buttermilk
• 2 tbsp milk

Jasmine Buttercream

• 125 g – 4.4 oz butter softened
• 225 g – 8 oz icing sugar
• Jasmine essence to taste

Vanilla Cupcakes

1. Preheat the oven to 165°C (330°F) and line a muffin tin with paper liners.
2. Whisk together the flour, baking powder and sea salt. In a separate bowl, cream the softened butter and brown sugar with an electric mixer fitted with a paddle until pale and fluffy.
3. Add the vanilla and eggs one at a time, beating until each is incorporated and scraping the bowl as needed. Fold in the flour mixture in three additions, alternating with two additions of buttermilk and the milk, and mix until combined.
   
4. Spoon the batter into the liners, filling each about two-thirds full. Bake for about 25 minutes or until a skewer inserted into the center comes out clean.
   
5. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Jasmine Buttercream

1. Beat the softened butter with an electric mixer until smooth. Gradually add the icing sugar and a few drops of jasmine essence, tasting as you go until the floral note is balanced to your preference. Beat until light and creamy.
   

Decorating

1. Transfer the jasmine buttercream to a piping bag and pipe generous swirls onto each cooled vanilla cupcake. Serve at room temperature.