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

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

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Beat in the eggs one at a time, ensuring they are well incorporated. Stir in the vanilla extract.

Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Stir until just combined.

Scoop the batter into the lined cupcake tin, filling each liner about 2/3 full.

Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.