Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cup cake flour
  • 1 1/2 cup all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter ((2 sticks), softened, cut into small cubes)
  • 4 eggs ((large))
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste

Instruction

  • Preheat the oven to 350 degrees F.
  • Place the flours, sugar, baking powder, and salt in a mixing bowl and stir to combine.
  • Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes).
  • Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
  • Combine the milk and vanilla in a measuring cup, and beat half this mixture into the flour/butter/eggs.
  • Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
  • Fill paper liners ⅔ full with batter and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.
  • Cool completely before topping with Swiss meringue buttercream.