Best Vanilla Cupcake

It's incredibly difficult to find a recipe that you can make at home and it is light like the ones from the bakery.  I have tried a few that ended up heavy and tasting terrible.  Here is one that I tweaked from a Magnolia Bakery recipe I found. They call for adding salt and vanilla isn't mentioned.  The self-rising flour already has salt so you would get an icky salty batter and without the vanilla you lose another flavor.  By losing the extra salt and adding the vanilla they turned out great!!!! 

The world's best cupcake tester!  My Sweet Holly <3

Makes 12 cupcakes

1 C. Butter, unsalted and room temperature

2 C. Sugar

4 Large Eggs,  room temperature

1 1/2 C. Self-Rising Flour

1 1/4 C. All-Purpose Flour

2 tsp. Vanilla

1 C. Milk, room temperature

Preheat oven to 350 F

Line a regular size muffin tin with cupcake liners.  You may want to put non-stick spray on the muffin pan first so the cupcakes won't stick to the top.

Beat together the butter and sugar.  Add in one egg at a time and beat until light and fluffy.

In a medium size bowl, sift together the self-rising and all-purpose flour.  Add vanilla to the milk.  Alternate adding the flour and milk to the creamed mixture on low speed.  Adding 1/4 of each at a time.  This will help avoid lumps. 

Scoop batter into the cups so they reach near the top of the liners.  Place pan in middle of oven and bake until lightly golden on top.  20-25 minutes depending on your oven.  Let cool on rack for 10 minutes then remove from pan and let finish cooling on rack.

Store in an airtight container.

The key to a good cupcake tasting, tasting as well as wearing the buttercream.