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Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers.
In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy.
Beat in the eggs one at a time. Beat in the vanilla.
In a separate bowl, whisk together the flour and baking powder.
Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.
Spoon the batter into the lined cupcakes pan, dividing between all 24.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.