Very Vanilla Cupcakes

Directions

1. 1
   Preheat oven to 350*F.
2. 2
   Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
3. 3
   Whisk together the flour, baking powder, and salt; set aside.
4. 4
   In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
5. 5
   Gradually add the sugar; continue beating until very light and fluffy.
6. 6
   Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
7. 7
   Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
8. 8
   Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
9. 9
   Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
10. 10
    Frost as desired.
11. 11
    *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
12. 12
    Stir every so often.
13. 13
    *.