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1
Preheat oven to 375 degrees.
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2
Line 18 standard muffin cups with paper liners, or grease with butter and dust with flour.
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3
Sift the flour, baking powder, baking soda, and salt together into a bowl.
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4
In a large bowl, using the electric mixer, beat the butter on medium speed until soft and fluffy.
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5
Add the sugar and continue beating until pale.
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6
Add the eggs one at a time, beating well after each addition.
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7
Add half of the flour mixture and mix on low speed just until blended.
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8
Add the buttermilk and vanilla and beat on low speed until smooth.
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9
Add the remaining flour mixture and beat just until blended.
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10
The batter will be thick.
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11
Divide the batter between the muffin cups, filling each about 3/4 full.
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12
Bake until the edges of the cupcakes are pale golden brown and a toothpick comes out clean, about 17 minutes.
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13
Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely, about 45 minutes.
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14
In a bowl, using an electric mixer, beat the butter until light and fluffy.
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15
Sift the powdered sugar over the butter and add the milk, vanilla, and salt.
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16
Beat on med-high speed until smooth.
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17
Spread the frosting on the tops of the cupcakes and serve.
