Yield: Approx. 3 dozen cupcakes
1 cup unsalted butter, softened 2 cups sugar 4 eggs, room temperature 2-3/4 cups flour 2-1/4 tsp baking powder 3/4 tsp salt 1 cup milk 2 Tbsp vanilla extract
PREHEAT oven to 350 degrees. Line standard muffin tins with paper liners.
Sift the dry ingredients together and set aside.
Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.
Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well. Use the 1-oz scoop (black handle), fill all muffin tins.
Bake for 12-15 minutes or when a cake tester inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then unmold them. Invert and cool to room temperature, right side up.