vanilla cupcakes

Mix Method: Alternating Creaming Method In the bowl of your Kitchen Aid mixer with the paddle attachment (or with a hand blender) cream the butter with the granulated sugar on high speed until light and fluffy, about 3 or 4 minutes. Scrape the sides of the bowl well, and add the eggs one at a time. Add the vanilla extract, scrape the bowl very well. Sift the flour with the baking powder and salt. Next you will add 1/3 of the flour mixture and mix well. Then add 1/2 of the buttermilk and mix until combined. Repeat this alternating process with the remaining flour and buttermilk. Portion the batter into standard muffin tins with paper cupcake liners. No need to spray the paper with pan grease here! Bake in a preheated 375 degree oven for approximately 20 minutes or Until Done Cupcakes can be stored at room temperature in an airtight container for up to 4 days, or frozen for up to 2 months **For Chocolate Cupcakes you may substitute 1/2 cup of flour with 1/2 cup of Cocoa Powder and proceed the same way