| 1½ cups | All-purpose flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 8 tablespoons | (1 stick) unsalted butter, room temperature |
| 1 cup | Sugar |
| 3 | Large eggs |
| 1½ teaspoons | Pure vanilla extract |
| ¾ cup | Milk |
1. Preheat the oven to 350°.
2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
4. Divide batter evenly among cupcake liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.
Be creative: Add in a whole tube of oreos (crushed), save for 12 (or the amount of cupcakes you're making). Also 1 cup of blueberries. When you fill the cups, fill up only halfway. Then stick a whole cookie in the centre.