Easy Vanilla and Chocolate Chip Cupcake Recipe

Preheat your oven to 375° F (190° C). Prepare muffin tins with paper liners.

With a mixer, beat the butter and sugar together until light and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

Combine the flour, baking powder and salt. Add the flour mixture and milk to the creamed butter and sugar mixture. Beat just until a smooth, thick batter forms. Do not over mix.

Spoon the batter into the prepared cupcake liners, filling a little more than half full. If desired, sprinkle some chopped chocolate or a few chocolate chips on top of the batter. Bake the cupcakes in the preheated oven until set and golden in color, approximately 15 to 17 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely. Store the cupcakes in an airtight container at room temperature for several days, or for longer in the freezer.