Magnolia Bakery Vanilla Cupcakes with Buttercream Vanilla Icing

Make these popular cupcakes for your next party. Your guests won't be able to eat just one!

Image by Magnolia Bakery

Ingredients

For Cucpakes:

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

For Buttercream Icing:

• 1 cup (2 sticks), unsalted butter, softened
• 8 cups confectioners' sugar
• cup milk
• 2 teaspoons vanilla extract

Directions

For Cupcakes:

• Preheat oven to 350F. Grease and lightly flour two 12-cup muffin tins and then line with cupcake papers.
• In a large bowl, using an electric mixer at medium speed, 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 4 parts, alternating with the milk and the vanilla extract, beating well after each addition.
• Spoon the batter into the prepared cups until about three-quarters full. Bake until the tops spring back when lightly touched, 20 to 22 minutes. Remove the cupcakes from the pans and cool completely on a rack before icing.

For Frosting:

• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy.
• Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of good spreading consistency. Add a few drops of food coloring if desired. Use and store icing at room temperature, as icing will set if chilled.

* Note: you can store this icing in an airtight container for up to 3 days.