Use this versatile batter to make a dozen moist and fluffy cupcakes or one single-layer round cake. For extra DIY deliciousness, top things off with homemade Buttercream Frosting!

Preparation

Preheat oven to 350°F. Place cupcake liners in a standard muffin tin.

Whisk flour, baking powder and salt together in a large bowl, then set aside.

Place butter and milk in a small glass bowl and microwave 2 minutes on high to melt butter. Do not let the milk boil. Stir to combine, cover and set aside to keep warm. 

With a mixer, beat eggs on high for 1 minute. While continuing to mix, slowly add the sugar, then mix on high for 7 minutes, until pale and tripled in volume. 

Gradually add flour while mixing until just incorporated, about 30 seconds, then stop immediately.

Pour hot milk mixture, vanilla and oil into the now empty flour bowl. Add about ¾ cup of the egg batter to the hot milk and whisk until smooth. Pour the milk mixture into the egg batter, scrape down sides and base of bowl, and continue to whisk until smooth and pourable, about 30–45 seconds.

Pour batter into lined muffin tin, filling ⅔ of the way—do not overfill. Bake for 22–24 minutes, or until golden and a toothpick inserted into middle comes out clean. 

Remove pan from oven, let cool 2 minutes, then remove cupcakes from pan and place on a cooling rack. Cool completely before icing with frosting.