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Pre-heat the oven to 350 Fahrenheit. Line 16 cupcake tins with paper or grease with butter and flour.
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Start by sifting the flour, salt, baking powder and baking soda together in a bowl. Set aside.
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In the bowl of an electric mixer, cream the butter at medium speed, for about 1 minute.
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Add sugar and cream for another 2 minutes, until creamy and fluffy. Scrape the sides of the bowl if necessary.
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Add eggs, one at a time, mixing until combined before adding the next egg.
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Add vanilla extract and mix to combine.
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Now it’s time to slowly add the milk. Stir to combine.
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Add the dry ingredients and fold until incorporated.
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Pour batter evenly onto cupcake tins, filling about 2/3 of the way.
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Bake for about 15 minutes, rotating in between to bake evenly.
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You may need a couple more minutes. Check if cupcakes are ready when you press it gently on top of the cupcakes and they spring back.
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Let cupcakes cool down before filling and frosting.