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1. preheat oven to 350. line 12 cup muffin pan with paper liners. whisk the flour, baking powder, and salt in a bowl. beat the butter and sugar in stand mixer fitted with the paddle attachment on med-high speed until fluffy, about 4 minutes. beat in the eggs, one at a time, scraping down the bowl as needed. beat in the vanilla. reduce the mixer speed to med-low, beat in half of the flour mixture until just combined.
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2. divide the batter among the muffin cups, filing each three-quarters full. bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes, rotating the pan halfway through. transfer the pan to a rack and let cool for 5 minutes, then remove the cupcakes to the rack to cool completely. top with frosting.
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