cups all-purpose flour (spooned and leveled)
teaspoons baking powder
teaspoon vanilla extract
tablespoons (1 stick) unsalted butter, room temperature
Prep time: 25 minutes Total time: 40 minutes Preheat oven to 350. Line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a bowl, whisk together flour and baking powder. In a liquid measuring cup, mix milk and vanilla. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add half of flour mixture, followed by milk mixture, then remaining flour mixture, just until combined (do not overmix). Divide batter evenly among prepared muffin cups. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool competely on a rack. Frost cupcakes with Vanilla Frosting; decorate with sprinkles, if desired before frosting dries. The frosted cupcakes are best eaten within 1 day. Vanilla Frosting: With an electric mixer, beat 8 tablespoons (1 stick) room temperature unsalted butter, 3 cups confectioners' sugar, 1/4 cup milk, and 1/2 teaspoon vanilla extract until smooth. If frosting is too thin, mix in up to 1/2 cup more sugar; if too thick, add a few more teaspoons of milk.