Description
Cupcakes are all the rage these days. A friend gave me this absolutely scrumptious recipe. These vanilla cupcakes are so yummy with or without the buttercream frosting, and so easy. Much better than using a packaged cake mix! Use icing at room temperature because it will set when it’s chilled. Icing can be stored in an airtight container for up to 3 days.
Ingredients
- 1 ½ cups self-rising flour
- 1 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter
- 4 cups confectioners’ sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine self-rising and all-purpose flours in a bowl.
- 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.
- 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.
- 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.
- Spread icing onto cooled cupcakes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 24