Ingredients

1 3/4 cup cake flour (not self-rising)
1 1/4 cup unbleached all-purpose flour
2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2   sticks unsalted butter, cut into cubes
4   large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows

Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Directions

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside. 

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour. 

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix. 

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes. 

Cool and decorate with Old Fashioned Frosting. 

Old-Fashioned Frosting:
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*. 

Recipe Courtesy of Cheryl Day