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

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

In another bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the large eggs one at a time, mixing on low speed after each addition. Finish by adding the vanilla extract until well blended.

Gradually add the dry mixture to the wet ingredients, alternating with the whole milk. Mix until just combined.

Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.

Let cool in the pan for about five minutes before transferring to a wire rack. Cool completely before adding frosting.

Optional: Garnish with sprinkles or fresh fruit for an extra touch of fun!