Instructions:

• Step 1: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
• Step 2: In a medium mixing bowl, whisk together 1 1/4 cups of all-purpose flour, 1 1/4 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
• Step 3: In a large mixing bowl, using an electric mixer, cream together 1/2 cup of softened unsalted butter and 3/4 cup of sugar until light and fluffy, about 3-4 minutes.
• Step 4: Add in the 2 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons of pure vanilla extract until combined.
• Step 5: Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of buttermilk (or plain kefir). Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing for the best texture.
• Step 6: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
• Step 7: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Step 8: Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack to cool completely before frosting.