12tablespoonunsalted butter, softened (1 ½ sticks)
1 ½cupsgranulated sugar
4eggs
2teaspoonvanilla extract
1 ¼cupswhole milk
Instructions
Heat oven to 350ºF. Line cupcake pans with liners; set aside.
Whisk together flour, baking powder and salt, set aside.
In a mixing bowl, beat together butter and sugar until light, about 3 minutes. Add eggs and vanilla and combine, scraping sides of bowl.
Stir in flour mixture and milk alternately in 3 parts, starting and ending with flour.
Divide batter among liners; fill standard cups ¾ full and mini cups just below the top.
Bake until tops spring back when lightly pressed, about 20 minutes for standard, 15 minutes for mini. Cupcakes will stay a light color, so don’t wait until they are golden. Cool completely on racks before frosting.
Unlike many vanilla cupcake recipes, this one doesn't brown. Don't look for a golden color as the cake bakes, if you see it they are overdone! They are beautiful blonde cupcakes, with a fine crumb and rich taste.