Bakery Vanilla Cupcakes from Sweetapolita

By svarjan

Ingredients

• For the cupcakes:
• 1-1/2 cups (190 g) self-rising flour
• 1-1/4 cups (160 g) all-purpose flour
• 1 cup (2 sticks)(227 g) unsalted butter, softened
• 2 cups (400 g) white sugar
• 4 large eggs, at room temperature
• 1 cup (237 ml) milk
• 1 teaspoon (5 ml) pure vanilla
• For the frosting:
• 3 sticks (345 g) unsalted butter, softened and cut into cubes
• 5 cups (625 g) confectioners’ sugar (icing, powdered)
• 2 tablespoons (30 ml) milk
• 2 teaspoons (10 mL) pure vanilla extract
• pinch of salt

Details

Servings 24
Adapted from sweetapolita.com

Preparation

Step 1

Preheat oven to 350°F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).

In a small bowl, combine the flours and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.

Add touch of gel food colour, if desired and mix until blended.
Best used right away.