Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk.

Mix until just combined; do not overmix.

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

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

Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.