In a large bowl, beat the butter until creamy. Add the sugars and beat until light and fluffy.
Spoon the batter into the prepared cupcake tins and bake for 20-22 minutes.
Meanwhile, in a separate medium bowl, beat the butter for the frosting with a whisk attachment until creamy. Add the vanilla and milk and beat until incorporated.
Slowly add the confectioners’ sugar and beat until well combined.
*Note: you can either sift your flour for a lighter, airier cupcake. Or don’t sift and you’ll have a dense {delicious} cupcake. It’s all about your preference. **Note: if you’re using regular milk take off about 2-3 minutes of baking time. Regular milk has more sugar in it which will make the cupcakes caramelize and brown faster. ***Note: if your butter melts at all when softening don’t use for the frosting. Your softened butter should only leave a small finger indent when pressed. Any melted butter will cause your frosting to not set up properly.