Great for a party
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 3/4 cups cake flour, not self-rising
- 6 to 8 cups confectioners' sugar
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 teaspoon pure vanilla extract
- 1 1/2 cup milk
- 4 large eggs
Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add 2 sticks butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, 1 cup milk, and 1 teaspoon vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream 2 sticks of butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups confectioners' sugar, 1/2 cup milk, and 1 teaspoon vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency