Vanilla Cupcake with Vanilla Buttercream Frosting

Cupcakes:
3 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 bar unsalted butter, softened
2 c sugar
4 large eggs, at room temperature
1 c milk
1 tsp vanilla extract

Frosting:
1 bar unsalted butter
6 c confectionaire's sugar
1/2c milk
2 tsp vanilla extract

Preheat oven to 350F
In a large bowl, combine flour salt and baking powder.
In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.
Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Frosting:
In a large mixing bowl. Place butter. Add 4 cups of the sugar and then the milk and vanilla.
On a medium speed, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.