• Preheat oven to 350°F. Line cupcake pan with paper liners or baking spray.
• Sift together flour and cornstarch in a medium bowl, then whisk in baking powder and salt. Set aside.
• In the bowl of a stand mixer or a large mixing bowl, cream together softened butter and sugar on medium speed until fluffy, about 2 minutes.
• Beat in eggs on medium speed, 1 at a time, until combined. Stir in the 3/4 cup milk and vanilla.
• Using low speed, add in the dry ingredient mixture until just combined, scraping sides if needed. Add in remaining 2 tbsp milk and stir once more.
• Scoop batter into prepared cupcake pan, filling each 2/3 full. If needed, shake pan gently to remove bubbles and level batter.
• Bake on 350°F for 20-25 minutes, until edges are lightly golden and tops spring back when touched. A toothpick inserted should come out clean. Let cool in pan for 5 minutes then remove to cooling rack to cool completely before frosting as desired.

Storage of cupcakes and/or batter:

• Unused cupcake batter can be stored in an airtight container in the refrigerator for up to 2 days. Let batter rest at room temperature for 30 minutes before baking as instructed.
• Cupcakes stored covered at room temperature are best enjoyed within 3 days.