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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix the Dry Ingredients:
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy.
Add the Eggs and Vanilla:
Beat in the eggs, one at a time, followed by the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake the Cupcakes:
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frost and Serve:
Once the cupcakes are fully cooled, frost with your favorite frosting and enjoy!
Serving and Storage Tips:
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