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Magnolia's Vanilla Cupcakes

Servings: 24 cupcakes
Author: Jamie Lundstrom - So Much Better With Age

Ingredients

Cupcakes:

  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1 tsp pure vanilla extract

Icing:

  • 1 cup unsalted butter, softened
  • 6-8 cups icing/confectioners' sugar
  • 1/2 cup milk
  • 2 tsp pure vanilla extract

Instructions

Cupcakes:

  • Preheat oven to 350 deg F.
  • Line 2 muffin tins with cupcake liners.
  • In a small bowl, combine flours. Set aside.
  • In a large bowl, on medium speed cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time beating well after each addition.
  • Add the dry ingredients in 3 parts, alternating with milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Scrape down the sides of the bowl with a spatula.
  • Spoon the batter into the cupcake liners 3/4 full.
  • Bake 20-25 minutes or until the centre of the cupcake comes out clean with a toothpick.
  • Cool the cupcakes in the tins for about 15 minutes then remove from the tin and cool completely on a wire rack.

Icing:

  • Place the butter in a large mixing bowl. Add 4 cups of sugar and then the milk and vanilla. On medium speed, beat until smooth and creamy about 3-5 minutes.
  • Gradually add the remaining sugar, 1 cup at time, beating well after each addition (about 2 minutes) until the icing is thick enough to be good spreading consistency.
  • You may not need all of the sugar. If desired, add a few drops of food colouring and mix thoroughly. Icing can be stored at room temperature in an airtight container for up to 3 days.