Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

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

In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Reduce mixer speed to low and add one-third of the dry ingredients, followed by half of the milk.

Repeat with another third of the dry ingredients and the remaining milk, finishing with the final third of the dry ingredients.

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

Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Transfer to a wire rack and cool completely before frosting.