Preheat the oven to 165°C – 330°F and line muffin trays with muffins liners.

Combine the flour, baking powder and salt together in a bowl and set aside.  Then cream the butter and brown sugar using an electric mixer fitted with a paddle attachment until pale and fluffy.

Add the vanilla and the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed. Add the flour mixture in three batches, alternating it with two additions of buttermilk and milk. Beat until well combined.

Put the batter into the lined muffin tray cups, filling each to 2/3. Bake for about 25 minutes or until cooked through.

When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.

Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then incorporate the icing sugar and jasmine essence. Mix well.

Put the Jasmine Buttercream in a piping bag and decorate the vanilla cupcakes with it.