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

Cream together the butter and sugar until light and fluffy.

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

In a separate bowl, whisk the flour and baking powder. Gradually add the dry mix to the butter mixture, alternating with milk. Mix just until combined; don’t overmix.

Divide batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.