Step 1

Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).

Step 2

Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.

Step 3

Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.

Step 4

Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.

Step 5

Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.

Step 6

Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9x13-inch pan: 30-40 minutes

Step 7

Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.

Step 8

Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.

Step 9

Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.

Step 10

Frost cake or cupcakes as desired.