• Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a separate large bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or do it by hand with a whisk.
• 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. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
• Spoon the batter into the cupcake liners, filling each about 2/3 full.
• Bake in the preheated oven for about 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Frosting (optional)

• While the cupcakes are cooling, prepare the buttercream frosting. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add milk as needed to reach your desired consistency. If desired, add a few drops of food coloring for a fun touch.
• Once the cupcakes are fully cooled, frost them with the buttercream frosting. You can use a piping bag or simply spread it on with a knife or spatula.