Easy Vanilla and Chocolate Chip Cupcake Recipe

1. Heat your oven to 375 F (190 C). Grease and flour cupcake tins or line them with paper liners.
2. In a large bowl using an electric mixer, beat together the butter and sugar until the mixture is light and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
3. In a separate medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture alternately with the milk to the creamed butter and sugar mixture. Beat on low speed just until a smooth, thick batter forms. Do not over mix. You can stir the chocolate into the batter now if you like, or add it in the next step.

1. Spoon the batter into the prepared cupcake liners, filling a little more than half full. Top each with a sprinkle of chopped chocolate or a few chocolate chips if you haven't added it to the batter in the step above. 
2. Bake the cupcakes until set and golden in color, approximately 15 to 17 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
3. Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely.
4. Once completely cooled, store the cupcakes in an airtight container at room temperature for several days, or for longer in the freezer.

Cupcakes Have Worldwide Appeal

Cupcakes have made their way to Morocco, where the tasty little cakes can be found as packaged snacks, bakery-made sweets or home-baked treats. Casablanca even has a specialty cupcake shop called J'Adore les Cupcakes ("I love cupcakes").