My mother’s “best of the best” recipe.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 ½ cups self-rising flour
- 1 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter
- 4 cups confectioners’ sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine self-rising and all-purpose flours in a bowl.
- Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners’ sugar and mix until icing is thick enough for spreading.
- Spread icing onto cooled cupcakes.
- These are delicious frosted with the vanilla buttercream icing, but you can use any icing. Also great to make ahead and decorate however you wish.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 170 mg |
| Sugars | 38 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is awesome! I always use this recipe, and the product always turns out great! I usually frost them in fun colors, and they taste amazing! Thanks for the recipe!
I had all the intentions of frosting these cupcakes. After baking them for 29 minutes, (not 20 as stated in the recipe) and letting them cool I decided to taste one. They stuck horribly to my silicone cupcake liners (I have used these before and have never had this problem). At this point I decided not to frost them.As far as taste I thought they were just ok. Sorry but I won’t be making these again.