Ingredients

Instructions

  1. Line 24 muffin tins with cupcake papers.
  2. In a small bowl, add the flours; stir to combine; set aside.
  3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
  4. Add the sugar gradually and beat for 3 minutes or until fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the dry ingredients in three parts, alternating with the milk and vanilla.
  7. With each addition, beat until the ingredients are incorporated but do not overmix.
  8. Spoon the batter into the cupcake liners, filling about 3/4 full.
  9. Bake in a 350° oven for 20-25 minutes.
  10. Cool the cupcakes in the tin for 15 minutes.
  11. Remove cakes from the tins and cool on a wire rack before icing.
  12. Ice with tinted Vanilla Buttercream.