Preheat the oven to 180C/350F and line a 12 hole cupcake tin.

Place the butter and sugar into a large bowl, or the bowl of your stand mixer an beat until light and fluffy, about 2 mins on med-high speed.

Add in the eggs and vanilla extract, scraping sides as necessary and mix until well combined, smooth and light, around 1 min on med-high speed.

Add in the flour, baking powder and milk and mix until well incorporated and smooth.

Fill the cupcake liners 3/4 full - for me this is a heaping 2tbsp cookie scoops worth.

Place in the oven for 20-25 minutes (mine took 22) until risen, golden and an inserted skewer into the centre comes out clean.

Remove from the tin as soon as possible and transfer to a wire rack to cool completely*.

Once cooled, it's time to make the frosting! Place the icing sugar and butter into a large bowl and beat until light and really fluffy, 2-3 mins on high speed.

Add in the vanilla and beat until incorporated, then add the milk 1tbsp at a time, if required. I only needed 1tbsp of milk.

Either spoon the frosting onto the cupcakes, or half fill a piping bag and pipe a swirl on each. Finish off with some sprinkles if you want.

Cupcakes will keep in an airtight container, in the fridge, for 4 days.