Weelicious

0 Preheat oven to 350 degrees.
1 Whisk the flour, baking powder and salt in a bowl and set aside.
2 Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
3 Add the eggs one at a time and vanilla and beat on low speed until combined.
4 Slowly add some of the flour mixture and then some of the milk, alternating until just combined, scraping down the sides of the bowl with a rubber spatula as you go.
5 Pour the batter into mini muffin cups (I like to use a mini ice cream scooper) lined with paper or foil liners until 2/3 full.
6 Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
7 Cool and frost.
8 *Refrigerate cupcakes after frosting
To make the cream cheese frosting: 
11 Place the cream cheese and butter in a bowl and beat for 30 seconds on low to medium speed using a hand mixer.
12 Add the confectioner's sugar and vanilla and continue to beat for 1 minute or until frosting is smooth and creamy.
13 Frost the cupcakes and refrigerate until ready to serve.