Preheat the oven to 350°F. Line muffin pans (you’ll need two to make 18 cupcakes) with cupcake liners of your choice. 2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. 3. In the large bowl of an electric mixer, beat the butter on medium speed for about a minute until it’s light and fluffy. Add the sugar, brown sugar, and vanilla. Beat the mixture until it’s combined, and scrape down the sides of the bowl. 4. On low speed, add the eggs one at a time, then add the flour mixture and milk, alternating between them. 5. Fill the muffin cups about two-thirds full, then use the back of a spoon to smooth out the batter. Since these cupcakes aren’t frosted, you want a really nice flat top. 6. Bake for approximately 18–20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely. 7.
