The Magnolia Bakery Cupcakes

These are by far the BEST vanilla cupcakes you have ever had!

Makes 1 three-layer 9-inch cake or 24 cupcakes

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20-25 minutes or until a cake tester inserted into center comes out clean. Let cool in pans for ten minutes. Remove from pans and cool completely on wire rack.

If making cupcakes, spoon batter into cups about 3/4 full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.

Traditional Vanilla Buttercream Icing (from Magnolia Bakery):

1 cup (2 sticks) unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

Place butter in a large mixing bowl. Add 4 cups of the sugar and the milk and vanilla. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may not need all the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container up to three days.