🥣 Instructions
1️⃣ Prep
- Preheat oven to 350°F / 175°C.
- Line a muffin tin with cupcake liners.
2️⃣ Make the Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla extract.
- Gradually add dry ingredients, alternating with milk, until smooth.
3️⃣ Bake
- Divide batter evenly among cupcake liners.
- Bake 18–22 minutes, until a toothpick comes out clean.
- Let cool in the tin 5 minutes, then transfer to a wire rack.
4️⃣ Serve
- Enjoy plain, dusted with powdered sugar, or topped with frosting of your choice.
💡 Tips
- Use room-temperature butter and eggs for the fluffiest cupcakes.
- Don’t overmix once flour is added to avoid dense cupcakes.
- Milk can be substituted with buttermilk for extra tenderness.
- Store in an airtight container for 2–3 days.
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