Vanilla Cupcakes

There is beauty in simplicity!

Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
Add the milk, vegetable oil, vanilla extract and eggs to a medium-sized bowl and combine.
Add the wet ingredients to the dry ingredients and beat until well combined.
Slowly add the water to the batter and mix at low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. The batter will be very thin.
Fill the cupcake liners about halfway and bake for 15-17 minutes, or until a toothpick comes out clean.
Remove the cupcakes from the oven and allow them to cool for 2 minutes, them, remove it and let them finish cooling.
While the cupcakes are baking/cooling, make the vanilla buttercream frosting
Add all the ingredients (icing sugar, butter, vanilla extract, milk) in a stand or handheld mixer with a whisk attachment. You can add some milk if the frosting is too dry.
Leave it in the fridge for about 30 minutes, after 30 minutes has passed, transfer it into a piping bag and enjoy decorating your cupcakes!

Make sure to taste your frosting while making it , you may want to add more vanilla or milk to perfect the taste and consistency.
Don't add too much milk to the buttercream as this could ruin the consistency.
I added extra vanilla in the buttercream based on preference.
Make sure your butter is soft, it can be salted butter too, however, I prefer unsalted.
Don't leave the buttercream in the fridge for too long, if you do, allow it to cool for about 30 minutes
For the cupcakes, you can replace oil with butter.