Ingredients
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners.
2. Combine flours, sugar, baking powder and salt. Mix with electric mixer on low
speed until combined. Add butter, mixing until just coated with flour.
3. In a large measuring cup, whisk together eggs, milk and vanilla.
4. 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
over beat.
5. Divide batter evenly among liners, filling about 2/3 full.
6. Bake, rotating pan halfway through, until cake tester inserted in center comes
out clean. About 17 to 20 minutes.
7. Transfer to a wire rack to cool completely. Once cooled, use a small spatula to
frost the tops of each cupcake.
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