Preheat your oven to 350°F and line a standard 12-cup muffin or cupcake tin with paper liners. In a medium mixing bowl, whisk together 1¼ cups of all-purpose flour, 1¼ teaspoons of baking powder, and ½ teaspoon of salt, then set the dry mixture aside. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the softened butter and sugar together on medium-high speed for about 5 minutes, until the mixture becomes thick, pale, and fluffy, pausing as needed to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and scraping down the bowl between additions to ensure even mixing. Add the 2 teaspoons of vanilla extract and mix until fully incorporated.

Lower the mixer speed to medium and begin adding the flour mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until each addition is combined. Be sure to scrape down the sides of the bowl occasionally and stop mixing as soon as the batter is smooth—avoid overmixing to keep the cupcakes light. Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely before applying your frosting of choice.