Buttermilk Cupcakes with Sour Cream Frosting

Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups.

In large mixing bowl beat butter with electric mixer on medium-high for about 1 minute. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking powder, soda, and salt. Add flour mixture in two additions, alternating with buttermilk, and beating on low after each addition until combined.

Fill lined muffin cups about 2/3 full. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.

Fill and/or frost as directed, below. After frosting, refrigerate for 2 to 24 hours. Makes 24 cupcakes.