Small Batch Vanilla Cupcakes

Preheat oven to 350F and line a cupcake tin with 6 cupcake liners.
Whisk together the flour, baking soda, and salt. Set aside.
79 grams all purpose flour, ¼ teaspoon baking soda, ¼ teaspoon salt
Separately, beat the butter and oil together on high speed until completely combined. This will only happen if the butter is fully at room temperature. About 2-3 minutes.
28 grams unsalted butter, 25 grams vegetable oil
With the mixer on low speed, stream in the granulated sugar then beat on medium speed until combined and fluffy. Scrape down the bottom and sides of the bowl as necessary.
75 grams granulated sugar
Add the egg and mix well on low speed. Add the vanilla extract and mix on low-medium speed until combined.
1 egg, ½ teaspoon vanilla extract
Add the dry ingredients and mix on low speed. Once almost fully incorporated, slowly stream in the milk. Mix until well combined but being careful not to over mix.
60 grams whole milk
Divide the batter evenly amongst the cupcake cups. The batter should be the perfect amount for 6 regular-sized cupcakes. Fill the liners until they are ½ - ¾ of the way full.
Bake the cupcakes for 15-17 minutes until a toothpick inserted into the center of the cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Beat the butter by itself on medium-high speed for 1-2 minutes until smooth and creamy. Add the powdered sugar, salt, vanilla extract and milk/heavy cream and beat until combined.
85 grams unsalted butter, 180-240 grams powdered sugar, 1 pinch of salt, ¾ teaspoon vanilla extract, 1-1 ½ tablespoons milk/heavy cream
You may need to add more powdered sugar (to thicken) or milk (to thin) depending on the desired consistency. Once desired consistency is reached, whip for 2-3 minutes on medium-high speed.
Once the cupcakes are completely cool, frost the cupcakes with the vanilla buttercream and enjoy!