Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups (180g) all-purpose flour, sifted twice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • Icing Sugar (for dusting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or generously grease and flour the cups.
  2. Sift the flour, baking powder, and salt together into a medium bowl. Set aside.
  3. In the bowl of your mixer, beat the softened butter and sugar together on medium-high speed until the mixture is very pale, fluffy, and light—about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl, then stir in the vanilla extract.
  5. Reduce mixer speed to low. Add one-third of the dry mixture, mix until just combined. Pour in half of the milk, mix until just combined. Repeat this pattern (Dry, Milk, Dry). Stop mixing as soon as the last streaks of flour disappear; do not overmix.
  6. Distribute the batter evenly among the 12 prepared cups, filling each about two-thirds full.
  7. Bake for 12 to 15 minutes, or until a skewer inserted into the center of the cakes comes out clean.
  8. Let the cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, dust generously with icing sugar before serving.