Milk Cupcakes

🥣 Instructions

1️⃣ Prep

• Preheat oven to 350°F / 175°C.
• Line a muffin tin with cupcake liners.

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2️⃣ Make the Batter

1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. In another bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well.
4. Stir in vanilla extract.
5. Gradually add dry ingredients, alternating with milk, until smooth.

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3️⃣ Bake

• Divide batter evenly among cupcake liners.
• Bake 18–22 minutes, until a toothpick comes out clean.
• Let cool in the tin 5 minutes, then transfer to a wire rack.

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4️⃣ Serve

• Enjoy plain, dusted with powdered sugar, or topped with frosting of your choice.

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💡 Tips

• Use room-temperature butter and eggs for the fluffiest cupcakes.
• Don’t overmix once flour is added to avoid dense cupcakes.
• Milk can be substituted with buttermilk for extra tenderness.
• Store in an airtight container for 2–3 days.

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