Set your oven to 350°F (175°C). This ensures your cupcakes bake evenly and rise perfectly. Don’t forget to line your cupcake tray with paper liners to keep things clean and easy.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the baking powder evenly, ensuring your cupcakes rise smoothly.

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is key to creating a tender, moist crumb. Use an electric mixer on medium speed for the best results.

Crack the eggs into the butter-sugar mixture, one at a time, beating well after each addition. Stir in the pure vanilla extract. The eggs provide structure and moisture, while the vanilla gives that classic flavor.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and finish with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, or the cupcakes could turn out dense.

Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. This gives them room to rise without overflowing.

Place the tray in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.