In a medium bowl, whisk together the cake flour, baking powder and salt until well blended. Set aside.
Using an electric mixer fitted with the paddle attachment on medium-high speed, cream the butter and granulated sugar until light and fluffy.
Crack the 2 eggs in a liquid measuring cup. Add the vanilla to the eggs.
On low speed, add half of the egg mixture to the butter and sugar. Blend well before adding the remaining egg mixture.
On low speed, add one third of the dry ingredients into the butter mixture and blend well.
Add one half of the milk. Blend well on low speed, scraping down sides of the bowl as necessary.
Add another third of the dry ingredients and mix until incorporated. Add the remaining milk followed by the remaining one third dry ingredients. Mix until well blended.
Using a 2 ounce ice cream scoop, scoop batter into lined cupcake pans.
Bake for 20-25 minutes or until a small sharp knife inserted into the center of the cupcakes comes out clean.