Joan's vanilla cupcakes

Vanilla cupcakes

Total time: 35 minutes, plus cooling time

Servings: 12 cupcakes

Cupcakes

1 1/4 cups plus 2 tablespoons (5.84 ounces) flour

1 1/8 teaspoons baking powder

Heaping 1/4 teaspoon salt

1/2 cup milk

3/4 teaspoon vanilla extract

1/4 pound (1 stick) butter, at room temperature

1 cup (7 ounces) sugar

2 eggs

1. Heat the oven to 350 degrees. Line standard muffin cups with paper liners.

2. In a medium bowl, sift together the flour with the bakning powder and salt. In a small bowl or measuring cup, stir together the milk and vanilla extract. Set aside.

3. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream the butter. Gradually add in the sugar, beating until light and fluffy, about 5 minutes.

4. Beat in the eggs, 1 at a time, until fully incorporated. Beat in the flour and milk mixtures, alternating one-third of each at a time, until each mixture is fully incorporated and the batter is smooth.

5. Fill each muffin cup three-fourths full of batter. Bake the cupcakes until puffed, set and lightly golden, and a toothpick inserted comes out clean, about 18 to 20 minutes.