Preheat oven to 350°F (177°C). Line two muffin tins with paper or silicone liners and set aside.
In a bowl, whisk together cake flour, baking powder, baking soda, and salt until thoroughly blended. Set aside.
In the bowl of a stand mixer using the paddle attachment, cream butter and the Redpath® Golden Yellow Sugar until creamy, light, and fluffy; 3 minutes.
Beat the eggs into the sugar mixture, one at a time, scraping down the bowl after each addition. Beat in the vanilla.
Alternate mixing in the dry ingredients and the buttermilk. Add in ⅓ of the dry ingredients, mixing until just combined. Add in ½ of the buttermilk, mixing until just blended. Repeat process with remaining ingredients; do not overmix.
With a trigger-style ice cream scoop or ladle, fill cupcake liners ¾ full with batter. Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly touched and an inserted skewer comes out clean. Let cool in the pan for about five minutes before transferring to a wire cooling rack to cool completely before icing.