Preheat oven to 350°. Place paper liner in all wells of one 12-cup cupcake tin.
Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
In a large bowl, using an electric mixer set on medium-high speed, beat butter until creamy (about two minutes).
Adding sugar gradually, beat until light and fluffy (for about three minutes). Scrape down the bowl once or twice.
Beat in vanilla extract.
Beat in eggs one at a time, scraping down after each addition. Allow each egg to be absorbed before continuing.
Add the flour mixture in four additions, alternating with milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium speed after each addition.
Divide batter evenly among cupcake wells. Bake for about 18 minutes or until a toothpick inserted in the center shows a few moist crumbs. The center should also spring back when lightly pressed. The cupcakes might color a bit around the edges, but they will not brown.
Cool pan on rack for five minutes, then remove cupcakes to a cooling rack to cool completely.