Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Cream the butter and sugar together in a large bowl using an electric mixer on medium speed for 2-3 minutes until light and fluffy.

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

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

Gradually add the dry ingredients to the wet mixture, starting and ending with the dry ingredients. Alternate with adding the milk. Mix until just combined, being careful not to overmix.

Fill the cupcake liners about ⅔ full with batter.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.