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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In another bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before frosting or serving.
Serving and storage tips:
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