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1
Preheat the oven to 350u00b0 F. Line a 12-cup muffin tin with cupcake liners.
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2
In a medium bowl, whisk the flour, baking powder, and salt together to combine. Set aside.
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3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes.
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4
Add the eggs one at a time, beating on medium speed to combine, and scraping well after each addition. Beat in the vanilla to combine.
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5
Pour 1/3 of the buttermilk into the batter and mix on low speed to combine. Add 1/3 of the flour mixture and mix to combine. Repeat two more times, until all of the liquid and flour is added and fully incorporated.
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6
Scoop the batter into the prepared pan using a #16 scoop (or just fill each cavity 3/4 of the way full).
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7
Bake the cupcakes until a tester inserted into the center comes out clean, 20 to 22 minutes. Cool for 5 to 10 minutes in the pan, then invert onto a rack to cool completely before frosting and finishing.
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8
Preheat the oven to 350u00b0 F. Line a 12-cup muffin tin with cupcake liners.
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9
In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt together to combine.
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10
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes.
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11
Add the eggs one at a time, beating on medium speed to combine, and scraping well after each addition. Beat in the vanilla to combine.
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12
Pour 1/3 of the buttermilk into the batter and mix on low speed to combine. Add 1/3 of the flour mixture and mix to combine. Repeat two more times, until all of the liquid and flour is added and fully incorporated.
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13
Scoop the batter into the prepared pan using a #40 scoop (or just fill each cavity 3/4 of the way full).
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14
Bake the cupcakes until a tester inserted into the center comes out clean, 20 to 22 minutes. Cool for 5 to 10 minutes in the pan, then invert onto a rack to cool completely before frosting and finishing.
