Prepare

Cup of Yum
1. Preheat oven to 350°F, then line two 12 count muffin pans with cupcake liners.  Set aside.
2. In a mixing bowl, add the flour, baking powder and salt.  Whisk to combine, then set aside.

Cream butter and sugar

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and use a hand mixer), add butter and sugar.  Beat on MED speed until light in color and fluffy.

Make batter

1. Add eggs one at a time, beating after each addition, scraping down the sides as needed.  Add vanilla, beating until combined.
2. Add about 1/3 of the flour mixture, beating on LOW until combined.  Add half the buttermilk and beat to combine.  Add another 1/3 of the flour mixture, beating until combined.  
3. Add remaining buttermilk and beat to combine.  Add the last 1/3 of the flour mixture, beating until JUST combined and no flour streaks remain.

Bake cupcakes

1. Scoop the batter into the cupcake liners (using a cookie scoop is super helpful), filling them about 2/3 of the way full.
2. Bake in separate batches for best results, with the muffin pan in the center of the middle rack. 
3. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Cool and frost

1. Remove from the oven and let sit for about 3-5 minutes, then transfer cupcakes to a wire cooling rack to cool completely.
2. Frost with desired frosting, decorate, and serve.