Who doesn't love cupcakes?!  I've actually always had difficulty making homemade cupcakes, but with this recipe, I finally had success!  That and lowering my oven temperature and not improvising ingredients.  I made this fun batch of cupcakes for Easter but this basic recipe works great for any occasion!  This recipe will give you about 20 delicious little cupcakes!

What You'll Need:
- 1 1/3 cup all purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 cup sugar
- 1 stick unsalted butter, room temperature
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/3 cup milk

Directions:
Preheat oven to 350 degrees and prepare cupcake pan(s).  In a large mixing bowl, cream together butter and sugar.  Add in eggs and vanilla.  Cream together until the mixture is smooth.  In a separate bowl, mix dry ingredients together then add to the butter mixture, mixing on low.  Scrape down sides and bottom.  Slowly add in milk.  Mix everything until it's just combined.  You don't want to over mix or else your cupcakes will become dense.  Spoon batter into cupcakes liners, (two tablespoons worth per liner worked for me), about half full because they will rise.  Reduce oven temperature to 325 when you put your pan in the oven.  This technique effects how they rise.  Bake for 20-25 minutes until a toothpick comes out clean.  Let cool completely then frost with your favorite frosting or a delicious buttercream! (click the word "buttercream" for my recipe!


**Canary Curve Ball: Click HERE for a fun floral cupcake decorating idea, perfect for spring! >>>>>>>>