Preheat the oven to 180 C / Gas 4. Line a 12-hole cupcake tin with cases.
Beat together the butter and sugar using a hand mixer until light and soft. Slowly add in the eggs one at a time until mixture is smooth.
In another bowl roughly mix the flour and baking powder together. Then sift half the flour mixture to the liquid mixture and fold in using a spatula. Add the other half of the mixture and fold in. Add the vanilla and milk to the mixture until well incorporated. Spoon the mixture into the prepared paper cases filling 2/3 full to allow for a good rise.
Bake in the preheated oven for 15 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and place on a cooling rack and cover with a cloth to keep the cakes from getting hard and deflating.
Would taste even better with butter cream frosting which I will post a recipe for soon!