Adapted from “Magnolia Bakery”
Makes 24- 32 cupcakes
2 cups Cake flour
¾ cup All purpose flour
2 teasp Baking powder
½ teasp. salt
1 cup salted butter, softened
2 cups sugar
4 large eggs, room temp
1 cup milk
1 teasp vanilla extract
Line 24 muffin tins with cupcake papers.
In a small bowl, add the flours & baking powder – mix well then set aside.
In a large mixing bowl cream the butter til smooth then gradually add in the sugar. Beat for 5 minutes until light and fluffy. Add the eggs-1 at a time beating well after each egg.
Add the dry ingredients in 3 parts to the bowl containing the butter/sugar mixture, alternating with the milk and vanilla.
Do not over mix.
Spoon batter into the cupcake tins, filling about ¾ of the way full.
Bake at 350 degree F for approx 17-22 minutes.
Allow cupcakes to cool for 10 minutes in the cupcake pans before removing them to a rack.
Vanilla Butter Cream
“Magnolia Bakery Frosting”
1 Cup salted Butter, softened
6-8 cups Confectioners’ sugar
½ cup Milk, cold
2 teasp Vanilla extract
Place butter in a large mixing bowl, beat for 3-4 minutes.
Add in confectioners’ sugar slowly, mixing in-between each addition.
Add in milk and extract slowly alternating with the confectioners’ sugar.
Continue mixing at a high speed for 8-10 minutes or until desired consistency.
*You may need more of less of the confectioners’ sugar as well as the milk-adjust to the consistency you desire.