Vanilla Cupcakes with Jasmine Buttercream

Vanilla Cupcakes

• 1 ½ cups flour 190 gms
• 1 tsp baking powder
• ¼ tsp salt sea salt
• ½ cup butter at room temperature, unsalted, 115 gms
• 1 cup brown sugar 125 gms plus 2 tbsp packed
• 2 egg at room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk 120 ml
• 2 tbsp milk

Jasmine Buttercream

• 125 gms butter softened, 4.4 oz
• 225 gms icing sugar 8 oz
• jasmine essence to taste