Vanilla Cupcakes

Ingredients

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 1 1/2 cups sugar
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• vanilla frosting
• sprinkles (optional)

Equipment

• cupcake pans
• paper liners
• large bowl
• electric mixer with paddle attachment
• glass measuring cup
• oven
• wire rack
• offset spatula

Here is how:

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. 
2. 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. 
3. Add butter, mixing until just coated with flour.
4. In a large glass measuring cup, whisk together eggs, milk, and vanilla. 
5. 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.
6. Divide batter evenly among liners, filling about two-thirds full. 
7. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
8. Transfer to a wire rack to cool completely. Repeat process with remaining batter. 
9. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.