Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with muffin liners, or spray with nonstick spray.

In a medium bowl, combine the flour, baking powder, and salt. Whisk together.

In a large bowl, cream together the butter, and sugar. Once combined, continue to beat for 2 more minutes.

Add in the vanilla extract. Then add in the eggs, one at a time, while stirring into the mixture. Mix well after each addition.

Stirring slowly, or with a mixer on low, alternate adding about ¾ cup of the flour mixture (⅓ of the trip) then ⅓ cup of milk. Mixing well in between each addition. Then more flour, milk, then ending with flour. Scrape the sides as needed, and mix until everything is blended.

Scoop the batter into the prepared muffin pan, filling each spot about ⅔ full.

Bake the cupcakes for about 22 minutes, or until the tops are golden brown, and a toothpick inserted in the middle comes out clean. (A few soft crumbs are okay)

Cool the cupcakes in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

In a large bowl, beat the butter until it is smooth.

Using a mixer or stand mixer on low, add in the powdered sugar, and cocoa powder. Beat until they're well mixed together.

Add in the vanilla extract, heavy cream, and salt and mix until smooth.

Turn the mixer up to medium high speed, and beat until it is nice and fluffy. (Add more powdered sugar, or more heavy cream as needed to get the frosting the right consistency).

Scoop your frosting into a piping bag with a piping tip (I like the 1M tip) and frost the cupcakes.