Preheat oven to 350 degrees F; line 2 12-cup muffin tins with cupcake papers and set aside.
Sift flour, baking powder, salt and pudding mix together; set aside.
Using a hand mixer, or with a stand mixer fitted with the whisk attachment, cream sugar and butter together in a large bowl until light and fluffy; add eggs one at a time, beating thorougly after reach addition.
Add flour mixture alternately with buttermilk, beating just to combine after each addition; add vanilla extract last and mix well.
Pour batter evenly between 24 cupcake cups and bake for 15-20 minutes, or until cupcakes are light golden brown and a toothpick inserted into one of the cupcakes comes out clean.
Frost and decorate with your favorite frostings and toppings.
Notes and Suggestions
This basic cupcake recipe is versatile to fit any celebration. Divide batter between different bowls, add food coloring to create vibrant colors and mix well before pouring into cupcake pans.
For best results, bring eggs and buttermilk to room temperature before making this recipe.