Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

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

In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry mixture to the wet mixture, alternating with milk. Mix until just combined.

Scoop the batter into the muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes or until golden and a toothpick comes out clean.

Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.