Vanilla Cupcakes, tried and true

This recipe I have tried out a few times, and as listed below makes a really nice birthday type cupcake.

Vanilla cupcakes
makes around 24 - 30
Ingredients
1 1/2 sticks unsalted butter (3/4 cup)
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk
1 zest of 1 lemon

Turn oven on to 375 degrees F.

Put butter in mixer and beat at medium speed until somewhat smooth. Pour in sugar and beat well. Add 2 eggs. Mix well. Add vanilla, baking powder, salt, flour, and milk. Beat until smooth and pour into individual baking cups, until they are about 2/3 full. (Note: Don't overfill, they puff up quite alot!)

Bake for 20 minutes or until golden brown. 24 - 30 cupcakes.

Optional raspberry Version:

Additional Ingredients
1 pint fresh raspberries
1/3 cup raspberry jam

For variety, try adding a thin layer of raspberry jam. Cream cheese frosting and decorate with fresh raspberries.

When filling the baking cups, add 1/3 batter, then a teaspoon-sized layer of jam, then the remaining 1/3 batter. *Note: Spread the jam (don't dollop, it will sink to the bottom).

Bake for approximately 20 minutes as stated above.

Ice with cream cheese frosting and decorate with fresh raspberries.