Preheat oven to 325°F (165°C). Line muffin tins with cupcake liners.
Whisk together flour, baking powder and salt in a medium-sized bowl and set aside.
Beat the butter and sugar on high speed until light and fluffy (3-5 minutes). Add the eggs, one at a time, and beat until incorporated.
Add the vanilla to the milk. Add one third of the flour mixture to the butter-egg mixture and beat on low until well combined. Add one third of the vanilla milk and beat on low until well combined. Repeat procedure with the remaining flour and milk mixtures, scraping the bowl between additions.
Fill cupcake liners two thirds full with batter. Bake for 16-18 minutes until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely in tins on a wire rack.