Grease 2 6-cup oversize (Texas) muffin tins with softened butter and dust with flour, tapping out the excess.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
In an electric mixer, beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating for one minute after each addition. Beat in the extracts.
Reduce mixer speed to low and add flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing just until dry ingredients are incorporated.
Spoon batter evenly into 10 cups of the muffin tins (pour water 3/4 full into the 2 empty muffin cups for even baking) and bake 20 - 25 minutes, or until a toothpick inserted into center comes out clean.
Cool pans on a rack 15 minutes before turning cakes out to cool completely.