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Preheat oven to 350 degrees. Line a muffin tin with 12 cupcakes liners. Set aside.
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In a medium mixing bowl, mix together the buttermilk, egg, and oil. Add in the vanilla extract. If you are using milk and vinegar for buttermilk, then allow it to set for 5 minutes, then add it into the recipe.
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Stir in the sugar.
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Slowly mix in the dry ingredients into the wet ingredients: flour, salt, and baking soda.
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Pour the cupcake batter into the cupcake liners and fill ¾ of the way. Bake for 20 minutes.
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Allow the cupcakes to completely cool.
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While the cupcakes are cooling, prepare the buttercream frosting by mixing the butter on high for 2-3 minutes.
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Add in the powdered sugar ½ cup at a time and mix on medium speed. Mix until all of the powdered sugar has been added.
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Add in the heavy cream and vanilla extract.
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Frosting the cool cupcakes. There might be leftover frosting depending on how much you used on each cupcake.