Vanilla Cupcakes
Description
These easy vanilla cupcakes are absolutely scrumptious--with or without the yummy vanilla buttercream icing.
Ingredients
•
1 1/2 cups self-rising flour
•
1 1/4 cups all-purpose flour
•
1 cup unsalted butter, softened
•
2 cups white sugar
•
4 eggs
•
1 cup milk
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1 teaspoon vanilla extract
•
1/2 cup unsalted butter
•
4 cups confectioners' sugar
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1/4 cup milk
•
1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2
Combine self-rising and all-purpose flours in a bowl.
3
Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.
4
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
5
Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading.
6
Spread icing onto cooled cupcakes.