Preheat the oven to 350F. Line a muffin tray with 10 paper liners.
Cream together the butter, sugar, and vanilla in a large bowl. Add the eggs and beat until smooth. Add the flour, baking powder, and salt. Beat until combined, being careful not to over-mix.
Divide the batter between the 10 lined muffin wells. Bake until the cupcakes are golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
Let the cupcakes cool for 10 minutes in the pan and then transfer them to a wire rack to finish cooling.
If desired, once they’re cool top each cupcake with whipped cream and a few fresh berries.
Notes
Using room temperature butter and eggs is important for the texture of these cupcakes. Allow them to sit at room temperature for 30 minutes before using. To help butter soften faster, slice it into cubes and separate it on a plate. You should be able to make a small indent in the butter, but your finger should not go “into” the butter.