- 1 1/2 cup self rising flour
- 1 1/4 cup all purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees and line 24 cupcake tins with liners. In a small bowl combine both flours and set aside. In a large bowl, cream butter until smooth with an electric mixer on medium speed. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time and beat well. Divide the dry ingredients into 3 parts and mix them in, alternating with the milk and vanilla. Fill the batter into cupcake liners until ¾ full. Bake for 20-25 minutes, then let them sit in the cupcake pans for 15 minutes once removed from the oven.
Vanilla Buttercream Frosting
- 1 cup unsalted butter
- 6 – 8 cups confectioners sugar
- ½ cup milk
- 2 teaspoons vanilla extract
In a large bowl place the butter, 4 cups of sugar, milk, and vanilla extract. Beat with an electric mixer on medium speed until creamy and smooth. Add the remaining sugar 1 cup at a time, beating until smooth. Add the sugar until the icing is a good spreading consistency, you may not need all of the sugar.
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