Sift the flour and baking powder three times into a small bowl. Set aside.
Using an electric hand mixer beat the butter, sugar and vanilla together in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Next add flour mixture. Mix until combined but do not over mix.
Now line a cupcake tin or muffin tin with paper cups (recipe makes 24 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
Bake at 180C degrees for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
Remove the cupcakes from the oven and let cool before decorating. When the cupcakes are cool, fill a pastry bag (piping bag) with the buttercream frosting and pipe onto the cake. (Use star nozzle). I’ve done in the photo above.