Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually combine dry ingredients with the wet mixture, alternating with milk until just mixed.
Fold in toasted pecans gently.
Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
Cool in the pan for five minutes before transferring to wire racks.
