Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.

In a bowl, whisk together flour, baking powder and salt until combined.

In a mixing bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each. Then blend in vanilla extract.

Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with milk.

Fill muffin cups about two-thirds full with batter.

Bake for 18–22 minutes or until a toothpick comes out clean.

Let cupcakes sit for 5 minutes in the tin, then transfer them to a wire rack to cool completely.