Instructions

1. 1

   Preheat oven to 350°F. Line muffin tins with cupcake papers.

   • 💡Don't skip the liners
   • 💡Fill any empty cups with water
2. 2

   Cream butter and sugar until light and fluffy, 3-4 minutes.

   • 💡Scrape bowl frequently
   • 💡Should be noticeably lighter
3. 3

   Add eggs one at a time, then vanilla. Beat well.

   • 💡Room temp eggs incorporate better
   • 💡Don't rush this step
4. 4

   Combine dry ingredients. Add alternately with buttermilk.

   • 💡Three additions each
   • 💡End with dry ingredients
5. 5

   Fill liners 2/3 full. Bake 18-22 minutes.

   • 💡Use ice cream scoop for even size
   • 💡Toothpick should come out clean
6. 6

   Cool completely before frosting.

   • 💡5 min in pan, then wire rack
   • 💡Must be completely cool for frosting