Ingredients:

  • 1 ¼ cups (160g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • ½ cup (120ml) whole milk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the cupcake tins with liners.
  2. Cream the softened butter and sugar together in a mixing bowl until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Alternate adding the flour mixture and milk to the butter mixture—start and end with the flour. Mix until just combined.
  7. Fold the batter gently with a rubber spatula to maintain airiness.
  8. Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
  9. Bake in the preheated oven for 20-25 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool the cupcakes in the tin for 5-10 minutes, then transfer to a cooling rack to cool completely.