Preheat oven to 400 degrees F. You will bake the cupcakes at a lower temperature, but the oven needs to get off to a hot start.Line 20 to 24 cupcake cups with paper liners.Thoroughly mix the flour, baking powder, baking soda and salt in a bowl and set aside.Crack the eggs into a separate bowl and beat lightly with a fork.In the bowl of a stand mixer with the paddle attached, beat the butter until it is creamy.
Add the sugar and beat for about 4 minutes.With the mixer on low or medium, gradually add the beaten eggs, about a tablespoon at a time.
Mix together the milk, vanilla and oil.Using lowest speed of mixer OR by hand using a heavy duty scraper, add the flour mixture and milk mixture alternately, beginning and ending with flour and stirring until smooth.Divide batter among cupcake cups so that it cups are about ¾ full.
Put the pans in the 400 degree oven and immediately reduce heat to 35
Bake for 20 minute or until tops spring back when lightly touched.
