Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.