One-Bowl Vanilla Cupcakes

I've been hunting for my go-to perfect vanilla cupcake and have tried many recipes. This one is very easy and only dirties one bowl, which is a plus. However, they are inconsistent. The first time I made them, they yielded delicate and light cupcakes. The second time, they were not as tender. The last time I made them they were dry. Although these are not the perfect vanilla cupcakes, they are delicious. Maybe with some slight revisions they could become my go-to vanilla cupcake.

One-Bowl Vanilla Cupcakes

Source: Baker By Nature via Pinterest

3 cups cake flour (or all-purpose with 6 tablespoons replaced with cornstarch)

2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

2 sticks butter (very soft but not melted)

1 tablespoon vanilla

4 large eggs (room temperature)

1 cup whole milk (room temperature)

Preheat oven to 350 degrees, and line a cupcake tin with 24 paper liners.

Whisk all of the dry ingredients together in a large bowl. 

Add the softened butter and vanilla and mix until the batter resembles a course meal. 

Add the eggs and beat until eggs are incorporated.

Add the milk and mix well.

Fill each cupcake liner about half-full, and bake for 18 to ­20 minutes. 

Cool completely before frosting.