Magnolia's Vanilla Cupcakes

Ingredients

• 4 large eggs at room temperature
• 1.3 cups flour all-purpose
• 1 cup milk 
• 1.5 cups self-rising flour 
• 2 cups sugar 
• 1 cup butter unsalted softened (2 sticks)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• wire rack
• hand mixer
• spatula
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350 degrees F.Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.In a small bowl, combine the flours. Set aside.In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
2. Add the sugar gradually and beat until fluffy, about 3 minutes.
3. Add the eggs, 1 at a time, beating well after each addition.
4. 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, filling them about 3/4 full. (I would suggest about 1/2 full)
5. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.Cool the cupcakes in tins for 15 minutes.
6. Remove from the tins and cool completely on a wire rack before icing.