Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

In a medium bowl, whisk together 1 ¼ cups flour, 1 ¼ teaspoon baking powder, and ½ teaspoon salt. Set flour mix aside.

In the bowl of an electric mixer, beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.

Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 teaspoon vanilla and beat to combine.

Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling ⅔ full.

Bake for 18-20 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

For the Frosting

Instructions

In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy, and spreadable.

In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 teaspoon vanilla extract

Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.