- 1½ cups (3 sticks) unsalted butter
- 1½ cups packed light brown sugar
- 3 large eggs
- 1¼ cups milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups cake flour
Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Place the butter in a medium, heatproof bowl placed over a pot of gently simmering water. When the butter is just melted, whisk in the brown sugar. Let cool to lukewarm temperature, about 4 minutes.
Whisk the eggs into the mixture. Add the milk, vanilla, baking powder, and salt; whisk to combine. Whisk in the flour until evenly combined.
Fill each baking paper two-thirds full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.
Serving size is 1 cupcake.