Vanilla Buttercream Cupcakes

Preheat oven to 350F. In a small bowl, combine the flours. Set aside.

In a large bowl, on medium speed with an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the sides of the bowl, pushing batter into the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

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

For the buttercream icing:

Beat 2 sticks butter until creamy, about 1 minute. Add in 4 cups of the powdered sugar and the 1/4 cup milk. Beat on medium high speed for 3-5 minutes until creamy. Add in the remaining 3 cups powdered sugar and 2 teaspoons of vanilla extract. Beat until all the ingredients are well-combined and buttercream is fluffy and creamy.

Pipe or spread the buttercream on top of the cupcakes when cupcakes are completely cool. Top with decorator’s sugar or sprinkles, if desired.