Fluffy Vanilla Cupcakes in 35 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.
2. Sift together the cake flour, baking powder, and salt into a mixing bowl to ensure no clumps remain.
3. Cream the softened butter and granulated sugar together using an electric mixer until the mixture is pale and fluffy, approximately 3 minutes.
4. Beat in the eggs one at a time, then mix in the vanilla extract and vegetable oil, scraping the sides of the bowl to ensure a smooth emulsion.
5. Alternately add the sifted dry ingredients and the buttermilk to the wet mixture, beginning and ending with the flour. Mix on low speed just until combined.
6. Fill cupcake liners 2/3 full and bake for 18-22 minutes, or until the tops are pale gold and spring back when lightly pressed.
7. While cupcakes cool completely, whip the frosting butter until creamy, then gradually add powdered sugar one cup at a time on low speed.
8. Stir in the heavy cream, vanilla extract, and salt until the frosting is velvety and holds a stiff peak.
9. Pipe the buttercream in a spiral motion onto the cooled cupcakes.