Heat oven to 350ºF. Line cupcake pans with liners; set aside. Whisk together flour, baking powder and salt, set aside.
In mixing bowl, beat together butter and sugar until light, about 3 min. Add eggs and vanilla and combine, scraping sides of bowl. Stir in flour mixture and milk alternately in 3 parts, starting and ending with flour.
Divide batter among liners; fill standard cups ¾ full and mini cups just below the top. Bake until tops spring back when lightly pressed, about 20 min for standard, 15 min for mini. Cupcakes will stay a light color, so don’t wait until they are golden. Cool completely on racks.
Unlike many vanilla cupcake recipes, this one doesn't brown. Don't look for a golden color as the cake bakes, if you see it they are overdone! They are beautiful blonde cupcakes, with a fine crumb and rich taste. Enjoy!