Preheat the oven to 350 degrees F. Line 3 muffin tins with liners (or use fewer muffin tins and work in batches) and set aside.
In a medium-sized bowl, whisk the flour, baking powder, baking soda, and kosher salt together. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy.
Add the eggs, one at a time, beating to fully incorporate. Add the vanilla extract.
Add half of the flour mixture, and beat well. Add the buttermilk in a slow stream, and beat well. Add the remaining flour mixture and beat until just combined.
Divide the batter evenly between the 36 cups of the muffin tins. Bake for 20-25 minutes, or until the top is golden brown and a toothpick, when inserted into the center, comes out clean. Allow the cupcakes to cool in the muffin tins for 15 minutes before removing them to a wire rack and allowing them to cool completely.