Preparation

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
• In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
• In another large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well incorporated.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
• Once cooled, frost the cupcakes with your choice of icing and decorate as desired.
• Serve the cupcakes at room temperature with your favorite beverages for a delightful treat.
• Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be refrigerated.