Magnolia Bakery Gloriousness

Ok, so I have these terrific friends here in Nashville who always make Magnolia bakery cupcakes for people's birthdays- they are so delish! So I always thought that the Magnolia Bakery cupcake recipe was super secret, since there was so much hype around them, and since they're so good. Turns out the recipe is all over the Internet, which is great, cause now I make them for friends' birthdays, and everyone loves them! So I thought I'd share the recipe here so that you all can make them for someone's special occasion! Tell them they're the Magnolia Bakery's cupcake recipe and your friend will feel really special and happy you made them for her.

Word to the wise- DO NOT SUBSTITUTE any of the ingredients. I thought I could get away with using all purpose flour in place of the self-rising flour- NO DICE! My poor friend Leah, who's birthday was last week, suffered the consequences (ok, so it's not like they're terrible if you use only all purpose flour, but they are so much better if you follow the recipe exactly!).

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

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Combine the flours in a small bowl and set aside. Cream the butter until smooth in a large bowl, using the medium speed of an electric mixer. 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. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Icing:

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.