Magnolia Bakery Vanilla Cupcakes

Ingredients

• 1.5 cupsself-rising flour
• 1.25 cupsall-purpose flour
• 1 cupunsalted butter (2 sticks), softened
• 2 cupssugar
• 4large eggs, at room temperature
• 1 cupmilk
• 1 teaspoonpure vanilla extract
• Magnolia Bakery Vanilla Buttercream, for frosting (separate recipe)

Method

1. 1Preheat oven to 350°F. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
2. 2Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
3. 3Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.