Bakery Style Vanilla Cupcakes With Vanilla Buttercream

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup butter, unslated, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup butter, unsalted, softened
• 2 -3 cups powdered sugar, sifted very very well
• 2 1/2 teaspoons vanilla extract
• 1 pinch salt
• 1 -3 tablespoon milk or 1 -3 tablespoon cream, as needed

Recipe

• 1 cupcakes.
• 2 preheat oven to 350 degrees f.
• 3 line 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, 1 at a time, beating well after each addition.
• 8 add the dry ingredients in 3 parts, alternating with the milk and vanilla.
• 9 with each addition, beat until the ingredients are incorporated but do not over beat.
• 10 using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
• 11 carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
• 12 bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
• 13 cool the cupcakes in tins for 15 minutes. remove from the tins and cool completely on a wire rack before icing.
• 14 icing.
• 15 beat softened butter for a couple minutes in a stand mixer with the paddle attachment until smooth and creamy.
• 16 add 2 cups of the powdered sugar and blend well with the butter.
• 17 add more sugar, if needed, to adjust for taste. (i find that 2.5 cups is perfect).
• 18 add vanilla extract, salt, and 1 tablespoons of milk/cream and beat for for a few minutes on high, until light a fluffy. make sure you really beat it for a few minutes (at least 3) so you get that super smooth and fluffy frosting texture.
• 19 if your frosting is too thin, add more sugar.
• 20 if your frosting is too thick, add milk/cream 1 tbsp at a time.
• 21 i like to use 2 tbsp milk for a thicker frosting to pipe on cupcakes, and 3 tbsp milk for a slightly smoother frosting to frost a cake.