In a large mixing bowl beat 1/3 cup of softened butter, at room temperature with a mixer for 30 seconds. Add 2/3 cup of sugar and 1 tsp of Vanilla to the bowl and beat for about 2 minutes or until light and fluffy. Add 2 Eggs, at room temperature, one at a time, beating until combined. Alternately add 1 cup of All Purpose Flour, 1 tsp of Baking Powder, ¼ tsp of Baking Soda, 1/8 tsp of Salt and 1/3 cup of Buttermilk to the mixture, beating after each addition just until combined.
Spoon the batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups, cool completely on wire rack and generously spread Creamy Frosting over cupcakes. Makes 12 cupcakes.
Creamy Frosting - Soften 4 oz of Cream Cheese by letting it stand at room temperature for about 30 minutes. In a bowl, beat together cream cheese and 2 tbsp of Butter until smooth along with 1 tsp of Vanilla. Gradually add 2½ cups of Sugar to the misture beating until smooth.
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