• Preheat the oven to 350° F. Line cupcake pans with 20 paper liners.
• Sift the cake flour, baking powder and salt. Set aside.
• In a mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium speed until light and fluffy, about 2 minutes. Mix in the eggs one at a time, scraping well after each addition. With the mixer on low speed, add the milk and flour mixture alternately, beginning with the milk and ending with the flour.
• Scoop the batter into the cupcake liners, filling them just below the rim. (I use a 2-ounce ice cream scoop.) Bake in the center of the oven for 17 to 18 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Vanilla Buttercream

• In a mixer fitted with the paddle attachment, beat the butter until smooth and fluffy. Add the powdered sugar 1 cup at a time, and mix on low speed until incorporated.
• Add the milk, vanilla, and salt. Mix on medium speed for 2 minutes to ensure that the frosting is light and fluffy.
• Thin/thicken with additional milk and powdered sugar, as desired.
• Store the frosting covered at room temperature until needed.