Vanilla Cupcakes with Jasmine Buttercream

Vanilla Cupcakes

• 1 ½ cups – 190 gms flour
• 1 tsp baking powder
• ¼ tsp sea salt
• ½ cup – 115 gms unsalted butter at room temperature
• 1 cup – 125 gms + 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 gms – 4.4 oz. butter softened
• 225 gms – 8 oz. icing sugar
• Jasmine essence to taste