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Preheat oven to 350°F. Line 24 muffin cups with paper liners.
Place the butter and sugar in a large bowl, and cream them together until they’re light and fluffy, five to seven minutes.
Crack in the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Add the vanilla, and beat until everything is fully incorporated.
In a separate bowl, whisk together the flour, baking powder and salt.
Add about half of the dry mixture to the wet mixture, and beat until just combined. Pour in all the milk, and beat until combined. Finally, add the rest of the dry mixture, and beat just until everything comes together.
Fill the prepared cupcake liners three-fourths full. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
Cool the cupcakes in the muffin tins for 10 minutes, then transfer them to wire racks. Allow them to cool completely on the wire racks, then spread with frosting.