Preheat oven to 350 degrees and fill 2 12-count cupcake pans with paper liners.

In a mixer fitted with the whisk attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one, until well combined. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.

Pour the batter in to the prepared pan, filling each slot three-quarters full. Bake for 20-25 minutes, until the cupcakes are puffed, firm in the center , and light golden brown on top. Let cool in the pan on a cooling rack.