Magnolia Bakery’s Cupcakes

Name: Magnolia Bakery’s Cupcakes
Total time: 45 min
Ingredients: 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans; 1 1/4 cups all-purpose flour, plus extra for dusting pans; 1 1/2 cups self-rising flour; 1 cup milk; 1 teaspoon vanilla extract; 2 cups sugar; 4 large eggs, at room temperature

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Total: 45 minutes

Servings: 24

Author : Susan Campos

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Ingredients

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1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans1 1/4 cups all-purpose flour, plus extra for dusting pans1 1/2 cups self-rising flour1 cup milk1 teaspoon vanilla extract2 cups sugar4 large eggs, at room temperature

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Instructions

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Step 1

Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.

Step 2

In a large bowl, cream the butter with an electric mixer at medium speed 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. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.

Step 3

Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.