2 eggs
2¼ cups flour
2½ tsp. baking powder
½ tsp. salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
3 tsp. vanilla extract
1 cup whole milk

  • Preheat oven to 350°F.
  • Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you will have 4-6 cupcakes to bake in a 2nd batch.
  • Whisk flour, baking powder, and salt together and set aside.
  • In stand mixer, beat butter on medium speed until smooth and creamy (about 1 minute).
  • Add sugar and beat for 3-4 minutes, scraping down with a rubber spatula as needed.
  • Add eggs and vanilla, and beat until combined.
  • Reduce speed to low and add flour mixture and milk.
  • Spoon batter into cupcake liners, filling halfway full.
  • Bake for 18-20 minutes, until tops of the cupcakes spring back when gently touched, and a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  • Top with Milk Chocolate Frosting

source: http://sallysbakingaddiction.com/2014/08/24/moist-yellow-cupcakes-with-milk-chocolate-frosting/