Vanilla Cupcakes

Vanilla Cupcakes

8 ounces (1 stick) butter, cut into pieces
2 cups granulated sugar
4 large eggs, at room temperature
2 tsp vanilla extract
3 cups cake flour,
2 1/2 tsp baking powder
1/4 tsp salt
1 cup whole milk

Preheat oven to 350 F. Grease and flour 24 muffin cups, then line with cupcake liners. In a large mixing bowl, beat butter on low speed to soften. Increase speed to medium and beat until smooth. Add sugar, about one tablespoon at a time. Beat until light and fluffy. Beat in the eggs and vanilla. Scrape bowl down, then beat until smooth. Measure the flour, baking powder, and salt into a bowl. Sift. Add the dry ingredients to the first mixture, a little at a time, alternating with the milk. Continue beating on medium speed until smooth and well blended. Scrape the sides of the bowl. Fill the muffin cups about 2/3 full. Bake for about 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool on a wire rack for about 5 to 8 minutes, then remove from muffin pan, and cool completely. Frost as desired. Yield: about 24 cupcakes