The mixture should become:
pale
light
creamy
Add the eggs
Incorporate the eggs one by one

Whisk well between each addition

If the mixture slices slightly, don’t panic, it will make up for it with the flour.

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Add the vanilla
Add the vanilla extract

Mix gently

Use real liquid vanilla or bean for great taste.

Mix the dry ingredients
In another bowl:

Sift the flour

Add the baking powder

Add the salt

Sieving brings lightness and regularity.

Alternating incorporation (pro technique)

Adds:

1/3 dry ingredients

1/2 milk

1/3 dry ingredients

the rest of the milk

the rest of the flour

Mix just the right amount with a spatula or a hand whisk.

Overmixing = dense cupcakes.

Perfect
Filling Fill each case to 2/3 height

Smooths the surface slightly

Overfilled = overflow
Not enough = flat cupcakes

Ideal
cooking time in the oven for 18 to 22 minutes

Do not open the oven for 15 minutes

Cupcakes are ready when:
they are lightly browned
they return to their shape when touched
, a toothpick comes out dry

Cooling
Lets cool for 5 minutes in the mold

Then transfer to a rack

Cooling fixes the crumb.

Texture & Final Taste
Texture:
ultra soft, soft
,
light
never dry

Taste:
mild
vanilla slightly buttery
, balanced, not too sweet

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Finishing Options (optional)

Nature (as pictured)
→ Perfect as is

Simple
icing Butter + icing sugar + vanilla

Cream cheese
Cream cheese + icing sugar + vanilla

Chocolate
Ganache or cocoa icing