MJF: I used this recipe for Amys shower cupcakes. May 19

Preheat oven to 350 degrees F. Prepare cupcake tins with papers.

Wet ingredients plus salt: In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then beat in the vanilla and salt.

Dry ingredients: Combine flour and baking powder, add to the creamed mixture alternating flour and milk

Scoop into cupcake papers using a #20 scooper

Bake for 15 minutes, or until golden brown and toothpick comes out clean.

MJF Notes: Made 12 cupcakes #20 scoop To make pink lemonade version, add 2 teaspoons finely zested lemon rind and few drops of pink food coloring. I also added a scant 1/4 teaspoon of lemon extract. Tested these. Needs more lemon flavor and/or zest

from https://www.handletheheat.com/how-to-make-perfect-cupcakes/ There's a trick I learned while writing my Ultimate Guide to Muffins for getting beautiful domed cupcakes. Start with a high temperature and drop to a lower temperature. Try starting at 400°F for 5 minutes, then reduce to 350°F for another 10 to 15 minutes, or until the cupcakes are done according to the recipe directions. You'll also want to be sure to fill your cupcake tins 3/4 full with batter. This takes a little experimenting with and will depend on the recipe you're using, but it's a good trick to know!