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Preheat oven to 350 degrees Fahrenheit.
Make the batter. Whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar using a hand mixer until light and fluffy, about 5 minutes.
Beat in eggs and additional yolk with the vanilla extract.
Add the dry mixture in alternatively with buttermilk and continue to beat, about 1 minute.
Divide batter into prepared mini cake pan wells. Smooth the top and bake for 20-25 minutes.
While mini cakes bake, make the buttercream frosting. Cream butter in a mixing bowl fitted with the paddle attachment. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla extract and salt.
Add milk a little at a time until the frosting reaches preferred consistency. Set aside until ready to use.
Remove cakes from the oven and place on a wire rack for 5 minutes before turning out. Place on a wire rack and cool completely before frosting to your heart’s desire.