1. Preheat the oven to 350°F / 180°C and line a cupcake tin with cupcake liners.
2. In a bowl, mix together the dry ingredients, flour, baking powder and salt and sift twice.
3. In a large bowl, beat the softened butter with the sugar for about 2-3 minutes until smooth and creamy.
4. Add the eggs and vanilla extract and beat again for a good minute to incorporate.
5. Finish by alternately adding the dry ingredients and buttermilk, mixing with a spatula between each addition until smooth.
6. Pour the batter into the baking cases to fill them 3/4 of the way.
7. Bake in the oven for about 18-20 minutes until they are slightly puffed and golden.
8. Check for baking by sticking a toothpick into the center of a vanilla cupcake, it should come out clean without crumbs.
9. Let the vanilla cupcakes cool a bit in the pan before removing them from the pan and letting them cool completely on a wire rack.
10. When completely cool, frost with your favorite frosting and serve.

Vanilla mascarpone frosting 

1. Follow my recipe for vanilla mascarpone frosting replacing the vanilla extract with half a vanilla pod and immediately decorate the tops of the cupcakes with a piping bag and star tip.
2. Place the cupcakes in the fridge for about 1 hour before serving.