Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, cream the softened butter until light and fluffy.

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

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

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