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

In a large 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 a separate bowl, whisk together the flour, baking powder, and salt.

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

Mix until just combined; do not overmix.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.

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