In a small bowl, whisk together ~our, salt, and baking powder; set aside. In a large bowl, cream butter with an electric mixer on medium speed until butter is smooth. Add sugar, 1/2 cup at a time, and beat until the mixture is light and ~uffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Add half of the ~our and mix until incorporated. Add half of them ilk and the vanilla and mix well. Repeat with remaining ~our and milk. Do not overmix. Spoon batter into cupcake liners, jilling them 3/4 full. Bake 20 to 25 minutes, or until a toothpick inserted in center of a cupcake comes out clean .
Let cupcakes cool for 15 minutes, and then remove from mufjin tins to cool completely on a wire rack.
Frost with Smooth Vanilla Buttercream. Pat pomegranate seeds dry with a paper towel then sprinkle over cupcakes.
To make the frosting, place butter, cream, vanilla, and salt in a large bowl. Using an electric mixer on mediumhigh speed, beat until smooth, about 2 minutes.
Reduce to low and add powdered sugar. Beat 2 minutes, then increase speed to medium-high, and beat another 5 minutes, until frosting is very light and fluffy.
