Vanilla Cupcakes w/Magnolia Frosting

Vanilla Cupcakes

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.