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Preheat your oven to 350°F (175°C). Line a 12-count muffin or cupcake pan with liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until thick and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the flour mixture in three batches, alternating with the buttermilk, mixing until just combined and smooth. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before
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