Vanilla Cupcake

 A very common cupcake recipe. Cup cakes are a good substitute for actual cakes when you dont want to bake it in bulk.  Heres a  tip from my first trial. Please make sure that you fill the cups only three quarters full. Otherwise it would spill over.  When I first poured the batter into the cups, threequarters looked very less and I filled it up a little more. The result was a mess. So be cautious. So get ready to enjoy these simple and yummy cupcakes.

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature

Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.

Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a rack and let cool, then remove the cupcakes to the rack to cool completely.