cupcakes

Ingredients

• 1 1/2 cups (360ml) milk
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups (340g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1/2 cup (113g) unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fill each cupcake liner about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• For extra moist cupcakes, substitute buttermilk for the milk.
• Store cooled cupcakes in an airtight container at room temperature for up to 3 days.
• Use a cupcake corer to check for doneness – a clean coring indicates a fully baked cupcake.