Preheat your oven to 350 and line a muffin tin with cupcake liners.
To a small bowl, add your milk and stir your instant coffee granules into it.
To a large mixing bowl, add your butter and sugar and beat them together with a mixer till creamy. Add your eggs, vanilla, and milk/coffee mixture. Mix together till combined.
To the same bowl, add your flour, baking powder and salt and stir together till you have a smooth, consistent cupcake batter.
Pour into your cupcake liners, about 3/4 way full.
Bake in the oven for 18-20 minutes, or till springy to touch and a toothpick inserted comes out clean.
Remove your cupcakes onto a cooling rack, and let them cool entirely before you frost them.
To a small bowl, add your milk and instant coffee granules and stir together.
To a medium mixing bowl, add your butter and beat till smooth and creamy. Add your vanilla, milk/coffee mixture and powdered sugar. Starting on low, beat everything together till smooth and creamy.
Pipe or spread on top of cooled cupcakes. Add sprinkles if you'd like. Devour!
Stored in an airtight container, unfrosted cupcakes last about a day on the counter. Alternatively, store frosted cupcakes in a container in the fridge. Let them sit out to come to room temperature, prior to eating.