Whisk the flour and baking powder together well. Add the salt to the dry mixture too. Set this bowl aside for a few minutes.

Cream the butter and sugar in the mixer. Beat them until the mix looks very pale. This process adds air to your cupcake batter.

Add the eggs one at a time now. Mix well after each egg you add in. Pour in the vanilla extract for a great smell.

Add the dry ingredients and milk slowly now. Alternate between the flour and the liquid milk. Do not overmix the batter at this stage.

Fill the cupcake liners about two-thirds full now. Use a large spoon or a cookie scoop. Bake them for eighteen to twenty minutes total.

Let the cupcakes cool in the pan first. Move them to a wire rack after five minutes. Wait until they are cold before you frost.