Preheat oven to 350 F. Line a cupcake tin with paper liners.
Beat butter and sugar.
Add eggs and vanilla and mix well.
In a separate bowl, combine the flour through cayenne.
Alternate adding the dry ingredients and the milk to the egg mixture, starting and ending with the dry ingredients.
Divide evenly among 12 liners and bake 25 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Cool cupcakes in the tin for approximately 5 minutes, then move cupcakes to a wire rack to cool completely.