Vanilla Cupcakes with Vanilla Frosting

In celebration of our recent trip to NYC and our walk by to Magnolia's bakery, I had to whip up a batch of Magnolia's flagship vanilla cupcakes. I even tried to replicated their signature way of frosting but sadly was not as successful....

Magnolia's Vanilla Cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Butter Cheese Frosting
2 sticks butter
2 Tablespoons Vanilla
6-8 cups Powdered Sugar
1/4 cup cream

Preheat oven to 350 degrees. Line two 12-cup 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. 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 batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Put softened butter, vanilla, cream and powdered sugar into a mixer and blend on slow until incorporated...then whip on medium to high speed for 5-6 minutes until light and fluffy.