Cake Fridays

I've been on the lookout for the perfect vanilla cupcake recipe; one that requires a stick of butter, produces a moist product and is not crumbly.  Leave it to Food Network to come up with one of the most reliable cupcake recipes I've ever tried.  I have to admit I've been using the boxed cake mixes for a long time because I've had bad luck with homemade.  The boxed cake mixes are foolproof; the cupcakes come out light, airy, and spring back slightly when baked properly every time.   That's what you want when you're scrambling on the morning of your child's birthday to get the perfect dessert on the table for family and friends.  Well look no further because this is the best homemade cupcake recipe I've found and it's been a long, extensive search.  I hope you enjoy these tender little cakes as much as we do.  Feel free to frost them anyway you'd like :)   
 
Vanilla Cupcakes

1 ½ C flour

1 ¼ t baking powder

¼ t salt

1 stick unsalted butter, softened

1 C sugar

2 eggs at room temperature

2 t vanilla extract

2/3 C whole milk at room temperature

Whisk flour, baking powder and salt in a bowl.  Beat butter and sugar in stand mixer on medium-high speed until fluffy, 4 minutes.  Beat in eggs, one at a time.  Beat in vanilla.  On low, beat in ½ flour mixture, then all of the milk, then the remaining flour mixture until just combined.  Fill 12 lined muffin cups 3/4 full and bake 18-20 minutes at 350 degrees.  Rotate pan halfway through baking.  Transfer pan to a rack and let cool 5 minutes, then remove cupcakes to the rack to cool completely.