Preaheat oven to 350 degrees Fahrenheit and line your muffin tin with cupcake liners.
Sift flour, baking powder and salt onto parchment paper. Stir thoroughly to blend.
Cream shortening until fluffy; gradually add sugar mixing until creamy.
Add vanilla and then eggs, one at a time, beating well after each addition.
Add dry ingredients alternately with LACTAID® milk, starting and ending with dry ingredients and mixing until well blended after each addition.
Use a 1/4 inch cup or ice cream scoop to add cupcake batter to liners.
Bake for approximately 15 minutes or until an inserted toothpick comes out clean.
Let cupcakes cool and ice with frosting.