Preparation Steps

• Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
• In a large mixing bowl, cream the softened butter and sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
• Add the vanilla extract and beat briefly to combine.
• Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Scrape down the sides of the bowl as needed.
• In a separate bowl, sift together the flour, baking powder, and salt.
• Alternating with the buttermilk, add the dry ingredients to the wet mixture in three parts, beginning and ending with the flour. Mix until just combined; do not overmix.
• Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
• Bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.