Preheat the oven to 350 degrees F.
Line the muffin tins with cupcake liner papers. The batter yields about 45 mini cupcakes.
For the Butter Mixture - To a large mixing bowl, add butter and sugar. Cream the butter and sugar until it’s light and fluffy. Set aside.
For the Flour Mixture - In a separate bowl, add flour and salt. Whisk together (whisking the flour has a similar effect as sifting it). Set aside.
For the Egg Mixture - In another separate bowl, add the baking powder, egg, buttermilk, and vanilla extract and whisk together.
To the large mixing bowl (with the butter mixture), alternate adding the flour mixture, and the egg mixture.
Mix well after each addition.
Add the batter to the cupcake liners (about 3/4's full) and bake in a preheated oven until a toothpick put in the middle of a cupcake comes out dry (for about 15 to 20 minutes).
When the pan is cool enough to handle, transfer the cupcakes to a cooling rack. Let the cupcakes cool.