Soften Butter

I am making a practice run on the cupcake recipe again. This recipe calls for softened butter. So I have sat the butter out to soften. Is there a quicker way?

When I did the google search all I came up with this:First, the best way to thaw or soften butter is to transfer it from the freezer to the refrigerator, or remove it from the refrigerator to let it soften at room temperature. But if you put it in the microwave for a few seconds to soften and it overmelts, use it for something else such as flavoring vegetables, as a dip, or try whipping it once it re-solidifies to use as a table spread, then refrigerate it immediately and use promptly. Make sure to soften a fresh stick of butter for baking to achieve the right texture.


If someone has a different answer or helpful hint let me know.