Preheat oven to 375 degrees. Line muffin tin with 6 cupcake liners.
Heat milk in a microwave safe bowl for 30 seconds. Add chopped butter and stir. Allow to sit for 2-3 minutes so the butter further softens.
While milk and butter rests, sift together flour, baking powder and fine sea salt. Set aside.
Add sugar, vanilla and a lightly beaten egg to the milk mixture. Stir well, mixture will be lumpy.
Add dry ingredients and blend until you no longer see streaks of butter, about 50-ish strokes.
Equally divide cupcake batter into 6 muffin liners.
Bake for 14-16 minutes or until they pass the toothpick test. Remove and allow to cool fully.
When cool, frost and decorate as desired.
If you've tried this recipe, make sure to come back and let us know how it was!
In a small bowl, mix together softened unsalted butter and powdered sugar.
Add 2 tablespoons cream or milk, or more, until frosting is spreadable.
This recipe works best with whole milk or 2%milk since it has a higher fat content. Cupcakes are small, only 2-3 bites. If you want a larger cupcake, use the same standard muffin tin, but only make 4 and bake for 1-2 minutes longer. Remove muffins right when they start to brown, overcooking can lead to rubbery cake.