Magnolia Bakery's Classic Vanilla Cupcakes

1. Preparation

Preheat your oven to 350 degrees Fahrenheit and line two 12-cup muffin tins with cupcake papers.

2. Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour with the self-rising flour.

3. Combine Milk and Vanilla

Stir the milk with the vanilla extract in a glass measure.

4. Cream Butter and Sugar

In a large bowl, cream the unsalted butter with an electric mixer until smooth, then add sugar and beat for about 3 minutes until pale and fluffy.

5. Add Eggs

Add the eggs one at a time to the creamed mixture, beating well after each addition.

6. Combine Dry and Wet Mixtures

Alternately add the flour mixture and the milk mixture to the buttery base, starting and ending with flour, mixing well after each addition.

7. Fill Muffin Cups

Using a spoon, fill the muffin cups with the prepared batter, each about 3/4 full.

8. Bake

Bake in the preheated oven for 20-22 minutes, until the tops spring back to the touch.

9. Cool

Once baked, remove the cupcakes and let them cool on a rack.