Preheat oven to 350 degrees F (176 C)

In medium bowl combine dry ingredients (flour, baking powder and salt) Set aside.

In a large bowl, cream sugar and butter on medium - high speed until well combined. You can use a hand mixer or make in the bowl of an electric mixer / stand mixer fitted with the paddle attachment. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
Gradually sift in the dry ingredients, mixing until it's well combined.

Using ice cream scoop fill your cake molds about ⅓ full. Simply spoon batter if you don't have an ice cream scoop.

Bake for 18-20 minutes, until toothpick inserted into cupcake comes out clean. Make your buttercream while they bake. Let mini cool in their mold for at least one hour before removing them.

While cakes are still in the mold, use a serrated knife to cut the tops off of any cakes that baked over the edge to make them flat and even.

Add butter to large mixing bowl. Slowly sift in your powdered sugar, mixing with your mixer, adding in a little bit of your cream as needed to help mix it and smooth it. Add vanilla extract and and beat on low speed until the ingredients are all well incorporated, then bump up the mixer to medium-high speed. At this point, check the frosting consistency, you can add more confectioners’ sugar if the frosting is too thin or a splash of heavy cream if it’s too thick. Taste and salt. Add a pinch of salt to offset the sweetness.

Let cakes cool for at least one hour before removing them from their molds.

Place one mini cake on a cake stand or serving plate.
Top with a small dallop of buttercream and spread evenly. Top with another mini cake. Frost and smooth the outside with a thin crumb coat. Chill for 20mins. After chilling, frost the remaining buttercream and smooth until you have clean, smooth lines.