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

In a medium bowl, whisk together all-purpose flour, baking powder, and salt.

In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy.

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

Gradually add the flour mixture to the wet mixture, alternating with milk, mixing gently until just combined.

Fill each muffin cup about ⅔ full with the batter.

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

Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack.