Magnolia Bakery's vanilla cupcakes

By MauiDreaming

Ingredients

• 1 +1/2 cups self-rising flour
• 1 +1/4 cups all purpose flour
• 1 cup unsalted butter
• 2 cups sugar
• 4 large eggs, room temperature
• 1 cup milk
• 1 tsp. vanilla extract
• Vanilla Buttercream Icing
• 1 cup unsalted butter, softened
• 6-8 cups confectioners sugar
• 1/2 cup milk
• 2 tsp. vanilla extract

Details

Servings 24

Preparation

Step 1

Preheat oven to 350F
line two 12-cup muffin tins with cupcake papers
In a small bowl, combine the flours and set aside
in a large bowl, on medium speed, cream the butter until smooth. add the sugar gradually and beat until fluffy, about 3 minutes. add the eggs, one at a time, beating well after each addition. add the dry ingredients in three parts, alternating with the milk and vanilla. with each addition, beat until the ingredients are incorporated but do not overbeat. using a rubber spatula, scrape down the batter in the bowl to make sure ingredients are blended. carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
bake 20-25 minutes, or until cake tester comes out clean. cool cupcakes in tins for 15 minutes. remove from tins and cool completely on racks.
For Buttercream Icing:
place butter in a large mixing bowl, add 4 cups of the sugar and then the milk and vanilla. on medium speed, beat until smooth and creamy, about 3-5 minutes.gradually add more sugar, 1 cup at a time, beating well after each addition, about 2 minutes, until it is thick enough to be spreadable. (can store 3 days at room temp.)