Preheat and Prep: Preheat your oven to 350°F (175°C) and line a cupcake/muffin pan with cupcake liners.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then scrape down the bowl. Add the vanilla extract and beat to combine.

Combine Ingredients: Reduce the mixer speed to medium and add the flour mixture in thirds, alternating with the buttermilk. Mix to incorporate with each addition, scraping down the bowl as needed. Beat until just combined and smooth, being careful not to overmix.

Fill and Bake: Divide the batter evenly into the lined muffin or cupcake pan, filling each cup about 2/3 full. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool to room temperature before frosting.