Preheat your oven to 170°C (325°F) with a gas mark of 3. Line a 12-hole muffin tin with cupcake cases.
Take a large bowl and cream together the unsalted butter and caster sugar until the mixture is light and fluffy.
Add the eggs, one at a time, and beat until fully incorporated.
In a separate bowl, sift the self-raising flour and 1 tsp of baking powder. Gradually fold the flour mixture into the butter mixture, alternating with 2 tbsp of milk, until just combined.
Fill each cupcake case about two-thirds full with the batter.
Bake in the oven for 20-25 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Once done, allow the cupcakes to cool completely on a wire rack.
