This is the vanilla version of my favorite Red Velvet Cupcakes
1 1/2 cups sugar
1/2 cup butter
2 eggs, room temperature
2 1/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 1 cup milk with 1 tablespoons vinegar stirred in

Preheat the oven to 350°F.

Combine the milk and vinegar and set aside.

Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

Add the eggs one at a time and beat until each is completely mixed in.

Sift the flour, baking powder, baking soda and salt together in a bowl.

Alternate adding the dry and wet ingredients to the butter, sugar and egg mixture. Scrape down the sides of the bowl often. Scoop into a cupcake paper lined muffin pan about 1/2 to 3/4 full.

Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for one minute and then remove for pan and finish cooling on a cooling rack.