Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining each cup with paper liners.

In a medium mixing bowl, whisk together 1 ¾ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

In a separate large bowl, beat ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer for about 2-3 minutes.

Add 2 large eggs, one at a time, mixing thoroughly after each addition. Incorporate 1 tablespoon of vanilla extract into the mix.

With the mixer on low speed, start adding the dry flour mixture while alternating with ½ cup of milk, mixing until just combined.

Carefully fill each cupcake liner about two-thirds full with the batter.

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted comes out clean.

Remove cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack.