Best Buns Vanilla Cupcakes

Makes 12 cupcakes
Ingredients:
For the cupcakes
3/4 C. plus 1/2 Tbsp. flour (3 3/4 ounces)
1/2 C. plus 1 Tsp. cake flour (2 3/4 ounces)
2/3 Tsp. baking powder
1/4 Tsp. baking soda
3/8 Tsp. salt
1/4 C. canola oil
8 Oz. sugar (a generous 1 cup)
1 large egg, at room temperature
1/2 C. heavy whipping cream
2/3 Tsp. vanilla extract
1/2 C. low-fat buttermilk
For the frosting
5 1/3 Tbsp. (1/3 pound) unsalted butter, at room temperature
Pinch salt
2/3 Tsp. vanilla extract
8 Oz. confectioners' sugar, sifted, plus more as needed
1/2 Tsp. low-fat milk, plus more as needed
Directions:
For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan
with 12 paper baking cups.
Sift together the regular & cake flours, baking powder, baking soda & salt,
preferably onto a large piece of wax paper or parchment paper.
Combine the oil & sugar in the bowl of a stand mixer or a hand-held electric
mixer. Beat for 2 minutes on medium speed, until smooth & well incorporated,
then reduce the speed to low & add the egg; beat for 1 minute, until well
incorporated.
Add the heavy whipping cream & vanilla extract; beat for 1 minute.
Add the sifted dry ingredients in 1 or 2 additions; beat (on low speed) for 1 1/2
minutes once they are fully incorporated, making sure there are no lumps in the
batter. With the motor on low speed, slowly add the buttermilk then beat for 1
minute, until well incorporated. Transfer the batter to a large liquid measuring C.
with a spout; the batter will be pourable.
Fill the cupcake liners no more than two-thirds full with the batter. Bake for 18 to
20 minutes, until the tops of the cupcakes are barely golden & a toothpick
inserted in the center comes out fairly clean, with only a few loose crumbs.
Let the cupcakes sit in the pan for 5 minutes, then transfer them to a wire rack to
cool completely while you make the frosting.
For the frosting: Place the butter in the bowl of a stand mixer or hand-held
electric mixer; beat on medium speed for 1 minute, until creamy. Reduce the
speed to low & add the salt; beat for 30 seconds. Add the vanilla extract & beat for
30 seconds; stop to scrape down the bowl during this process as needed. Add
one-quarter of the sifted confectioners' sugar & beat for 3 to 5 minutes, until
incorporated, then add the remaining sugar in one-quarter increments & beat
until well combined.
Add the milk, then increase the speed to medium; beat to a smooth & spreadable
consistency, adding confectioners' sugar or milk as needed. Use a small offset
spatula to frost the cupcakes.