Author: Robin Gagnon
¾ cup butter
3 eggs, room temperature
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 ¾ cups granulated sugar
½ teaspoon salt
3 teaspoons pure vanilla extract
1 ¼ cups whole milk
Preheat oven to 350 degrees and line cupcake pans with liners. Set aside.
In a medium bowl, add the flour, salt and baking powder and stir together.
In a large mixing bowl, cream the butter on high for 30 seconds.
Add the sugar to the butter and cream an additional 30 seconds.
Add the eggs to the butter and sugar mixture and beat on medium for 1-2 minutes or until
Add vanilla to the creamed mixture and beat on medium for 30 seconds.
Add ⅓ of the dry ingredients and ⅓ of the milk and mix on low speed.
Repeat 2 more times until all of the dry ingredients and milk are incorporated into the batter.
Fill cupcake liners ⅔ full and place in oven.
Bake at 350 degrees for 15-18 minutes (rotate half-way through) or until an inserted
toothpick comes out clean.
Place cupcake pans on wire racks to cool for 20 minutes.
Remove cupcakes from the pans and place directly on the wire racks to cool completely.