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Ingredients
- 1.5 cups self-rising flour
- 1.25 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
Before you start
Equipment You'll Need
- 12-cup muffin tin
- Paper cupcake liners
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Wire cooling rack
- Toothpick
Safety Tips & Important Notes
Follow these for best results and safety.
- Room temperature ingredients mix more easily and create a smoother batter
- Don't overmix the batter once you add the flour to avoid tough cupcakes
- Fill cupcake liners only 2/3 full to prevent overflow during baking
- Test doneness with a toothpick - it should come out clean or with just a few moist crumbs
Instructions
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Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
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In a small bowl, combine the self-rising flour and all-purpose flour, then set aside.
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In a large bowl, cream the softened butter on medium speed until light and fluffy, about 3 minutes.
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Add the sugar to the butter and beat on medium-high speed until well combined and fluffy, about 3 minutes more.
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Add the eggs one at a time, beating well after each addition until fully incorporated.
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Add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture.
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Beat on low speed just until combined after each addition, being careful not to overmix.
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Add the vanilla extract and beat just until incorporated.
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Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Chef's notes
These cupcakes are perfect with Magnolia's signature vanilla buttercream frosting
Store unfrosted cupcakes covered at room temperature for up to 3 days
Can be frozen for up to 3 months when wrapped tightly
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