Preparation:

Preheat the oven to 180°C (350°F) and place paper molds in a muffin tray.

Mix the dry ingredients: In a medium bowl, sift the flour, baking powder and salt. Stir well to combine.

Prepare the butter and sugar mixture: In a large bowl, beat the butter and sugar until the mixture is smooth and fluffy (about 3-4 minutes). Butter must be at room temperature to get the right texture.

Incorporate eggs and vanilla: Add eggs one by one, beating well after each addition. Add vanilla extract and mix until combined.

Combine dry ingredients and milk: Add the flour mixture into three parts, alternating with milk. Start and end with the flour: add one third of the flour, then half of the milk, another third of the flour , the remaining milk and finally the last third of the flour. Mix gently to make the dough fluffy, avoiding excessive beating.

Fill the molds: Distribute the mixture into the cupcake molds, filling each one up to 2/3 of its capacity to prevent them from spilling when baking.

Baking: Place cupcakes in the preheated oven and bake for 18-20 minutes, or until a chopstick inserted in the center comes out clean. Remove from oven and let cool in mold for 5 minutes before transferring to a griddle to cool completely.

Decorate to your liking: Once cold, decorate with your favorite icing, such as buttercream, meringue or whipped cream.