📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This is crucial for easy removal and pretty presentation!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups of granulated sugar until light and fluffy. If using an electric mixer, this should only take a couple minutes. If you're doing this by hand... well, good luck and may your arm muscles be strong!
3. Beat in 4 large eggs one at a time, then add 1 teaspoon of vanilla extract (or 1 tablespoon of vanilla bean paste if you're feeling fancy). Make sure to scrape down the sides of the bowl to prevent lumps.
4. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Don't skip this step! It helps evenly distribute the leavening agent.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay. Overmixing leads to tough cupcakes, and nobody wants that!
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This leaves room for the batter to rise without overflowing. You can totally eyeball this, but I prefer to use an ice cream scoop for consistency.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Don't open the oven door too frequently while baking as this can cause the cupcakes to collapse. I've been there, done that, got the sad, flat cupcakes to prove it.
8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Impatience is the enemy of perfectly cooled cupcakes.
9. Once the cupcakes are completely cool, you can frost them! Get creative with your frosting, sprinkles, or other decorations. Or just eat them plain; I won't judge!