Heat oven to 350F.
Line cupcake pan with 12 paper liners
Whisk flour and level to measure, then sift twice into a medium bowl with baking powder and soda.
Using a stand mixer or large bowl with a hand mixer, combine sugar, salt, and 1 stick butter.
Beat at a medium speed for 5 minutes
Begin to add the eggs, one at a time, adding vanilla with very last egg and beat until creamy.
On the low speed of the mixer, add flour combination.
Next, alternate with milk, beginning and ending with flour and adding the nuts with last bit of flour.
Stir batter briefly to be sure everything is well incorporated.
Fill muffin cups with about ¼ cup batter.
Bake 15-17 minutes or until a toothpick inserted near center comes out clean.
Cool on wire rack for 1 hour before frosting.