Preheat oven to 350°F (175°C).

In a bowl, cream together 1/2 cup of softened unsalted butter and granulated sugar until light and fluffy.

Add large eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

In a separate bowl, combine all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk.

Mix until well combined.

Pour the batter into cupcake liners in a muffin tin.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Let cupcakes cool.

For frosting, beat together 1/2 cup softened unsalted butter, 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth.

Frost cooled cupcakes.