Magnolia Bakery Vanilla Cupcakes

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup unsalted butter
• 2 cups sugar
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter
• 6 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Recipe

• 1 cupcakes:.
• 2 preheat oven to 350 degrees.
• 3 line two 12-cup muffin tins with cupcake papers.
• 4 in a small bowl, combine the flours. set aside.
• 5 in a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• 6 add the sugar gradually and beat until fluffy, about 3 minutes.
• 7 add the eggs, one at a time, beating well after each addition.
• 8 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 the ingredients are well blended.
• 9 carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
• 10 bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
• 11 cool the cupcakes in the tins for 15 minutes.
• 12 remove from the tins and cool completely on a wire rack before icing.
• 13 icing:.
• 14 place the butter in a large mixing bowl. add 4 cups of the sugar and then the milk and vanilla. on the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
• 15 gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.