Very Vanilla Cupcakes - cooking recipe

Ingredients

2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
1 tablespoon vanilla extract
1 cup milk

Preparation

Preheat oven to 350*F.
Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
Whisk together the flour, baking powder, and salt; set aside.
In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
Gradually add the sugar; continue beating until very light and fluffy.
Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
Frost as desired.
*For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
Stir every so often.
*.