Preheat the oven to 350°F and line the cupcake pan with liners.
In a small bowl, combine flour, baking powder, and salt. Stir with a whisk and set aside.
In a mixer, begin to cream the butter, gradually adding the sugar and mixing until nice and fluffy. Add each egg, one at a time, and mix in.
Add vanilla to milk. Alternate adding dry ingredients and milk mixture to the mixer on medium speed just until combined. Try not to overmix.
Spoon batter into each liner so they are all even. Bake for 20 minutes, test with a toothpick until it comes out clean.
Allow cupcakes to cool in a cupcake pan for 10-15 minutes and then transfer to a cooling rack until fully cooled.