Step 1

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.

Step 2

In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the egg and vanilla and beat until combined. Scrape down the bowl again. Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Using a spring-loaded scoop, divide the batter between the cupcake cups, filling each about 2/3 full.

Step 3

Bake for 15 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.