1 3/4 cups (430 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking powder

1 pinch salt

3/4 cup (180 ml) unsalted butter

1 cup (250 ml) sugar

1 1/2 teaspoons (7.5 ml) vanilla extract

3 eggs

1/2 cup (125 ml) milk

With the rack in the middle position, preheat the oven to 180°C (350°F). Place paper or silicone liners in 9 or 12 muffin cups.

In another bowl, cream the butter and sugar with the vanilla using an electric mixer. Add the eggs one at a time and beat until the mixture is smooth. With the mixer on low, add the dry ingredients, alternating with the milk. Divide the batter among the muffin cups.

Bake until a toothpick inserted in the centre of a cupcake comes out clean, about 25 minutes. Let cool slightly. Unmould and finish cooling on a rack.

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