Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
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 in the pan for 10 minutes before removing to a wire rack to cool completely.