Preheat the oven according to your cupcake recipe and line a 12-cup muffin pan with paper liners
Measure the flour, baking powder, and salt carefully, preferably using a kitchen scale
Whisk the dry ingredients together until evenly combined.
Beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing as directed by the recipe. Add the vanilla.
Add the dry ingredients and milk according to the recipe, mixing only until the batter is combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cupcakes briefly in the pan, then transfer them to a wire rack.
Cool completely before frosting or decorating.
