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Position a rack in the center of the oven and preheat oven to 325°F (180°C). Line 12-cup muffin pan with 5 cupcake liners. Set aside.
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted butter, sugar and egg.
Whisk in buttermilk and vanilla extract until combined.
Slowly mix dry ingredients into the wet ingredients until most of the lumps are gone.
Divide batter among the cupcake liners and bake for 18-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool.
To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 1-2 minutes until smooth and creamy.
Add powdered sugar a little at a time. Beat until smooth and combined.
Add heavy cream and vanilla extract with the mixer running on low speed. Increase to high speed and beat for 4-5 minutes until light and fluffy.
Frost cooled cupcakes.