Preheat oven to 350°F and grease a cupcake pan or line with cupcake liners. Set aside.
In a large mixing bowl, cream butter and sugar together about 3-4 minutes.
Stir in the sour cream and vanilla until well combined.
Add the eggs one at a time, mixing well after each one.
In a separate mixing bowl, combine all of the dry ingredients for the cupcakes.
Add half of the dry mixture to the wet mixture and stir until combined, Mix in the milk, and then the remaining dry mixture.
Fill the cupcake tin about halfway.
Bake 15-17 minutes.
Let the cupcakes cool in the pan for 5 minutes and finish cooling on a cooling rack.