Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).

Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Fold in White Chocolate: Gently fold in the melted and slightly cooled white chocolate until fully incorporated.

Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.

Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Beat Butter: In a large mixing bowl, beat the butter until smooth and creamy (about 2 minutes).

Add Powdered Sugar: Gradually add the powdered sugar, mixing on low speed until combined.

Incorporate White Chocolate: Pour in the melted and slightly cooled white chocolate, vanilla extract, and a pinch of salt. Mix until smooth.

Adjust Consistency: Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.

Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.

Garnish with white chocolate shavings, sprinkles, or fresh berries for an extra touch of elegance.