For the Cupcakes

• Preheat the oven to 350 and line 2 cupcake pans with 18 total cupcake liners.
• In the bowl of your stand mixer, cream the butter and sugar for 5 minutes.
• Add the eggs and mix for an additional 2 minutes. Scrape the bottom and sides of the bowl with a rubber spatula as needed.
• In a separate bowl, whisk the flour, baking powder, and salt. 
• Pour the vanilla bean paste into the buttermilk and whisk to combine.
• Alternate adding the dry ingredients and the buttermilk starting and ending with the dry ingredients. So, add 1/3 of the flour mixture, then half of the buttermilk, then 1/3 of the flour, etc.
• Mix until the dry ingredients are just incorporated.
• Portion the batter into the cupcake liners filling just over 3/4 of the way full.
• Bake at 350 for 10 minutes, then rotate the cupcakes and bake an additional 8-10 minutes or until the edges are just starting to brown and a toothpick comes out mostly clean with a few moist crumbs attached.
• Let cool completely before frosting.

For the Buttercream

• Cream the butter in the bowl of a stand mixer with the paddle attachment for 10 minutes, scraping down the bottom and sides of the bowl occasionally.
• Add the vanilla and salt and mix to combine.
• Add 1/2 of the powdered sugar, mix on low for 3 minutes, then repeat with the remaining powdered sugar.
• Add the heavy cream 1-2 TBSP at a time until you reach your desired consistency. I usually add 5 TBSP which makes the buttercream super soft, but still holds its shape when piped.