Using a stand mixer or handheld mixer, cream together the butter and sugar for 3-5 minutes, or until light & fluffy and pale yellow in color (I used my Kitchenaid stand mixer and it took a few minutes on medium speed)
Add the vanilla to the milk in a large liquid measuring cup.
Scoop the batter into the cupcake pan, filling the liners about ⅔ full, using a standard size ice cream scooper and bake for 16-18 minutes, or until a toothpick comes out clean. (mine took 17 minutes)
Once cooled, frost cupcakes with delicious milk chocolate frosting. You can either spread the frosting on with a mini spatula or knife or pipe the frosting.
Source: The Cupcake Diaries