2 softened sticks unsalted butter
1 1/4 cups all-purpose flour
2 cups sugar
1 cup milk
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
1 Preheat oven to 350 degrees.
2 In a large bowl, cream the butter on medium speed of an electric mixer until smooth.
3 Add the sugar gradually, and beat until fluffy, about 3 minutes.
4 Add the eggs one at a time, beating well after each addition.
5 Combine the flours, and add in four parts, alternating with the milk and the vanilla, beating well after each addition.
6 Scoop the batter into two 12-cup muffin tins lined with cupcake papers.
7 Bake for 20 to 25 minutes, or until a cake tester inserted into center comes out clean.
8 Allow to cool thoroughly before icing.
9 Makes 24 cupcakes
Frost with Traditional Vanilla Buttercream.
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar
1/2 cup milk
1 teaspoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.