Preheat your oven to 350°F (175°C) and line your cupcake pan with colorful liners.

In a medium bowl, whisk together flour, sugar, baking powder, and salt until well combined.

In another bowl, beat softened butter with sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, then stir in vanilla extract until well incorporated.

Gradually add the dry mixture into the wet ingredients while alternating with milk. Mix until just combined.

Spoon batter into lined cupcake cups about two-thirds full. Bake for 18-20 minutes until they spring back when touched lightly.

Let them cool completely before frosting.