Buttery and Moist White Cupcakes
Preheat the oven to 350°F.
Prepare cupcake tins, 2 to 12 standard muffin tins.
Sift the flour, baking powder, and salt together in a medium bowl.
In a separate larger bowl, cream the butter with an electric mixer.
Gradually add the sugar, creaming until light and fluffy.
Add the eggs one at a time, and beat well after each addition.
In a small bowl, mix well the milk and vanilla.
To the butter mixture, stir in about one quarter of the flour mixture and mix well.
Add about one quarter of the milk mixture and mix well.
Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
Pour the batter into the cupcake tins.
Bake for 15 to 20 minutes, until the cake springs back when touched.
Make about 18 cupcakes.
Remove from oven and let cool for about 10 minutes, then remove the cupcakes out of the tins and transfer onto a wire rack to cool completely.
Frost with any your favorite frosting if needed.