Preheat oven to 350 degrees. Butter pans, then lightly dust with flour, tapping out excess (for the cupcakes, line muffin tins with paper liners). Set aside.Advertisement
Whisk flour, baking powder, and salt in a medium bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add eggs, 1 at a time; mix until combined. Scrape down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Add flour mixture in 3 batches, alternating with the milk. Divide batter among pans.
Bake until tops spring back to the touch and a cake tester inserted in centers comes out clean. Transfer to a wire rack to cool.
Batter amounts and cooking times for muffin and bundt tins: 30 mini cupcakes: 3 cups, 18 minutes; 1 standard cupcake: 1/4 cup, 18 minutes; 36 mini bundt cakes: 9 cups, 15 minutes.