Perfect Vanilla Cupcakes: Light, Fluffy, and Full of Flavor!

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or lightly grease the pan if you prefer not to use liners.

2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This step ensures that the leavening agents are evenly distributed throughout the flour.

3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. This process incorporates air into the batter, helping the cupcakes rise beautifully.

4. Add the Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. The batter may look a little curdled at this point, but that’s okay.

5. Combine the Dry and Wet Ingredients:
Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix, which can make the cupcakes dense.

6. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This allows room for the cupcakes to rise without overflowing.

7. Bake:
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them after the 18-minute mark, as baking times can vary depending on your oven.

8. Cool the Cupcakes:
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Serving and Storage Tips: