2 c. flour, sifted
1/2 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 1/4 c. sugar
2 eggs
1 tsp. vanilla extract

Preheat oven to 375°F. Line 24 muffin pans with paper liners or grease pans and sprinkle lightly with flour.

Combine flour, salt and baking powder together.

Cream butter. Add sugar, beat until light and fluffy.

Beat in eggs, one after each addition, stir in vanilla. Add 2-4 tablespoons milk, if needed, to bring batter to correct consistency (this varies with the flour you're using - some flours absorb more water than others).

Put in prepared pans, bake about 20 minutes. Makes 24 cupcakes.