Instructions

• Preheat the oven to 350°F (175°C). Place a rack in the center position and line a 12‑count muffin/cupcake pan with liners.
• In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/4 teaspoons baking powder, and 1/2 teaspoon salt. Set the dry mixture aside.
• In the bowl of an electric mixer, combine 1/2 cup unsalted butter (softened) and 3/4 cup sugar. Beat on medium-high speed for about 5 minutes, until the mixture is pale, thick, and fluffy. Scrape down the bowl once or twice.
• With the mixer on low-to-medium speed, add 2 large eggs one at a time, beating well after each addition. Scrape down the bowl.
• Add 2 teaspoons pure vanilla extract and beat briefly to combine.
• Reduce the mixer speed to low/medium. Add the flour mixture to the batter in three additions, alternating with 1/2 cup buttermilk (or plain kefir) divided into two additions. In other words: add one third of the flour mixture and mix just until incorporated, add half of the buttermilk and mix, add the second third of the flour and mix, add the remaining buttermilk and mix, then add the final third of the flour and mix until just combined. Scrape down the bowl as needed and avoid overmixing.
• Divide the batter evenly among the 12 lined cups, filling each about two-thirds full.
• Bake on the center rack at 350°F for 20–23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to room temperature before frosting.