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.

In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners’ sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.

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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