Vanilla Cupcakes

Preheat oven 350 degrees

Cupcakes

1 1/2 cups cake flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract

Directions

In a small bowl combine both flours.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time. Add dry ingredients in three parts while adding milk and vanilla. Do not over beat. Scrape sides of bowl to incorporate all ingredients. Spoon batter into cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes or until toothpick in center comes out clean. Remove from tins and allow to completely cool before icing. Enjoy!!!

P.S (If you prefer mini cupcakes bake for 15 to 20 minutes.)

Vanilla Buttercream Frosting

1 cup (2 sticks) butter, softened
6 to 8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract

Beat butter and 4 cups sugar until smooth. Gradually add remaining sugar 1 cup at a time beating after each addition until icing is a smooth spreading consistency. You may not need to add all the sugar depending on how much of a buttery flavor you prefer. Use and store at room temperature for up to 3 days in airtight container. Enjoy!!!

This recipe comes from the wonderful Magnolia Bakery in Washington, DC which they posted online for us all to enjoy!!