Preheat your oven to 350°F. Line two standard muffin tins with paper cupcake liners and set aside.

In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and sugar. Beat on medium speed for 3 to 5 minutes, or until the mixture is light, fluffy, and pale in color.

Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Scrape down the sides of the bowl as needed.

Stir in the vanilla extract and sour cream until the mixture is smooth.

With the mixer on low speed, alternate adding the dry ingredients and buttermilk in three additions, starting and ending with the dry. Mix until just combined—do not overmix.

Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cool, frost with your favorite buttercream or topping.