Vanilla Buttermilk Cupcakes with Cream Cheese Frosting

Here’s another tried n’ true recipe from my cake baking days. It’s my go-to when I need to whip up a quick batch of birthday cupcakes. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes very moist. If you’d like to make the recipe as a layer cake, it works beautifully: just divide the batter into two 9-inch cake pans (buttered and lined with buttered parchment paper) and bake for 30-35 minutes.

Begin by whisking the dry ingredients together in a bowl, then set aside.

INGREDIENTS
FOR THE CUPCAKES

• 2-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing the pans
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• 1 cup buttermilk

FOR THE FROSTING

• 1 lb. cream cheese, at room temperature
• 2 sticks (1/2 pound) unsalted butter, at room temperature
• 1-3/4 teaspoons vanilla extract
• Pinch salt
• 6 cups confectioners' sugar

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two muffin pans with paper liners. Grease the top of the muffin pans with butter so the cupcake tops don't stick.
2. In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.
4. ..................................

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