1stick (113 grams) unsalted butter, at room temperature
1/2cupplus 2 tablespoons whole milk
In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Divide the batter between the cupcake cups, filling each about 2/3 full.
Bake at 350°F 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.