My friend Ashley made these cupcakes a few years back, and the first thing I noticed was how unbelievably moist the beer makes the cupcake. Baking with beer is nothing new, but the combination of chocolate and smooth, malty Guinness is just amazing. I revisited the recipe on Smitten Kitchen and decided to give them a whirl.

The original (and many subsequent) recipe calls for a chocolate whiskey ganache, but since I was making these for coworkers, I figured I’d leave the Jameson for our happy hour. Even with just Guinness and Bailey’s, by the time these were devoured, my coworkers had dubbed them “boozecakes”. Next time, I’ll definitely fill these with ganache, and decide whether or not I want my recipients to be hammered.

Being a huge nerd, I decorated these things like crazy. And also listened to “The Wild Rover” on repeat.

I wonder what other treats I can make with beer and liquor?

Mmm. The Bailey’s in the frosting is just enough to give it a kick, but you can hardly taste the Guinness in the cake batter.

Guinness Cupcakes with Bailey’s Frosting

For the cupcakes (adapted from Smitten Kitchen and Food Network)

1 bottle Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Baking Temperature: 350 degrees
Baking Time: 17 minutes

1. In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
2. Bring Guinness and butter to a simmer in large saucepan over medium heat.
3. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
4. Using electric mixer, beat eggs and sour cream in a large bowl.
5. Add Guinness-chocolate mixture to egg mixture and beat until just combined.
6. Add flour mixture and beat on slow speed.
7. Using rubber spatula, fold batter until completely combined.
8. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely before frosting.

For the frosting

1/2 cup (1 stick) unsalted butter, softened
3 to 4 cups confectioners’ sugar
3 tablespoons Bailey’s Irish Cream
1 tablespoon milk

1. Place the butter in a large mixing bowl and beat until creamy.
2. Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar.
3. After all sugar has been added, add Bailey’s and milk and blend until just combined.

I’d heard about cake balls from Bakerella’s blog a while ago, but always assumed they were just that: balls of cake. Big whoop, I thought. Then, my amazingly talented friend Jen made some cake balls.

I know I’ve said simply “wow” for a lot of things, but wow.

Possibly the most amazingly perfect things I’ve ever tasted. If there was a cake ball diet, I’d be on it. I’d buy stock in cake balls if they were publicly traded. If it wasn’t a terrible idea, I’d name my firstborn Cake Ball.

The secret is that the frosting is INSIDE the cake ball, mixed with the cake. I know, right?! Genius.

I tried making reindeer cake pops (à la Bakerella), but their little heads were too top-heavy and I couldn’t keep them on the pops. Maybe next time.

Turned out pretty cute, yeah?

Reindeer Cake Pops

1 box cake mix (your choice)
1 can frosting (your choice)
Chocolate melts
M&Ms (brown and red)
Pretzels
Edible ink pen or black food coloring

1. Prepare the cake per instructions on the box. Allow to cool completely.
2. Crumble the cake into a large bowl.
3. Add in frosting and mix with a spatula until completely combined.
4. Shape into 1-inch balls and place on cookie sheet lined with wax paper. Refrigerate or freeze for about an hour.
5. Heat chocolate melts according to package. Roll each cake ball in chocolate until completely covered. Place on wax paper to cool.
6. Immediately press in pretzels and M&Ms.
7. Once completely cooled, use edible ink pen or black food coloring to draw on happy reindeer faces. Store in airtight container.

Ogle the beautiful pumpkiny goodness and find the recipe after the jump. I used the classic pumpkin cupcake recipe and this time topped them with cream cheese icing.

Pumpkin Cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup light-brown sugar, firmly packed
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 eggs
splash heavy cream (optional)
1 can (15 ounces) pumpkin puree

Baking Temperature: 350 degrees
Baking Time: 20-25 minutes

1. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice; set aside.
2. In a large bowl, cream sugars and butter until fluffy, about 3 minutes.
3. Add in eggs one at a team, beating well after each addition.
4. Slowly add flour mixture and mix on low speed until smooth. Add splash of heavy cream if desired.
5. Whisk in pumpkin puree until everything is well blended.
6. Line cupcake pan with paper liners, and fill each liner up a little more than halfway full of batter.  Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting.

Cream Cheese Frosting
(from AllRecipes)

2 (8 ounce) packages cream cheese, cold and cubed
1/2 cup butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract

1. In a medium bowl, cream together the butter and and sugar.
2. Mix in the vanilla, then gradually mix in the cream cheese cubes until well blended.
3. Store in an air-tight container in the refrigerator.

For the cupcakes, I just used a standard vanilla cupcake recipe (courtesy of Magnolia Bakery, of course). I used a standard vanilla buttercream for the frosting, but I bet adding in some cinnamon would be great.

When I was looking up banana cream pie recipes to adapt into cupcakes, I was shocked at how many called for regular vanilla pudding over banana slices….really? No banana-flavored pudding? Sigh. I figured I had to do it the old-fashioned way: making banana pudding from scratch.

As for the filling, I will warn you: it’s a lot of work. I got the recipe from Salon, of all places, and it called for a banana caramel with a traditional pudding base. You could just buy a box of Jell-o vanilla pudding and add in a couple of pureed bananas. but honestly, the homemade banana pudding is worth it.

To fill the cupcakes, I used the cone method, just like I did for the apple pie cupcakes. I topped these off with a crushed vanilla wafer garnish.

I recommend making the pudding first, and have it cool while you’re baking the cupcakes.

Banana Cream Pie Cupcakes

For the filling:

BANANA PUDDING

1 1/2 cups milk
1/2 cup heavy whipping cream
3 tablespoons cornstarch
2 eggs
6 tablespoons sugar
1/4 teaspoon salt
2 tablespoons unsalted butter, cut in pieces
1/4 teaspoon vanilla extract
1/2 cup banana caramel (see recipe below)

1. Reserve a couple tablespoons of milk. Combine the rest with the cream in a pan and bring to a boil over medium heat, making sure that the milk does not boil over.
2. While the dairy is heating, mix the reserved cold milk with the cornstarch in a heavy saucepan off heat. Make sure the starch dissolves completely.
3. Whisk in the eggs and add the sugar and salt.
4. In a slow, thin stream, pour the hot milk into the egg mixture while whisking (this is called tempering). Once you’ve tempered in about half the milk, pour and whisk in the rest.
5. Set the pan over medium heat, and stir constantly and briskly, adding the butter piece by piece. Keep stirring until the mixture thickens to a pudding consistency.
6. Empty the pudding into a bowl. If you want to make sure it’s smooth, pour it in a fine-mesh strainer, and use your spatula to push it through.
7. Gently stir in the banana caramel and vanilla. Do not overstir as mixture will break down and become runny. Press a sheet of plastic wrap directly onto the pudding surface to prevent a skin from forming, and let it cool completely before putting it in the fridge.

BANANA CARAMEL

2 average to large bananas, very ripe
1 cup granulated sugar
1/2 cup water

1. In a blender or food processor, puree the bananas fully.
2. Combine sugar and water in a heavy saucepan. Bring to a boil over high flame, and turn it down to a vigorous simmer. Try to avoid big bubbles splashing up too much onto the sides of the pot; those splashes can dry out, leaving the sugar to crystallize up there, and may cause your caramel to crystallize.
3. When you start seeing some color develop at the bottom, gently swirl the pan to distribute it; this helps the sugar caramelize evenly. Cook and swirl until the sugar is amber-colored and remove it from the heat, still swirling gently.
4. Pour in pureed bananas and stir vigorously with a spoon or heat-proof spatula, making sure to dig in the corners of the pan. Allow to cool fully before using in pudding recipe.

For the 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, room temperature
1 cup milk
1 teaspoon vanilla extract

Baking Temperature: 350 degrees
Baking Time: 20-25 minutes

1. Line two muffin tins with cupcake papers.
2. In a medium bowl, combine the flours. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
6. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
7. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For the frosting:

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

1. 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.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar.
3. Store at room temperature or else icing will set. Can be stored in an airtight container for 3 days.

I don’t know about where you are, but here in Upstate New York this week has been a scorcher, which is why I wasn’t sure if the world was ready for pumpkin quite yet. Yes, it’s September. Yes, pumpkin beer and pumpkin lattes have already been rolled out at most retail locations. It just seems a little weird eating pumpkin-and-cinnamon-flavored treats when it’s a hot and hazy 93 degrees outside. Nevertheless, pumpkin is just too good to put off any longer, so here they are!

I’ve posted the original pumpkin cupcake recipe again after the jump. You’ll also find my improved frosting recipe – this time, a cinnamon buttercream instead of that brown sugar monstrosity from last year. If it wasn’t my first post, I’d delete it. Why did you guys eat those things?!

These are much more adorable:

Pumpkin Cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup light-brown sugar, firmly packed
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 eggs
splash heavy cream (optional)
1 can (15 ounces) pumpkin puree

Baking Temperature: 350 degrees
Baking Time: 20-25 minutes

1. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice; set aside.
2. In a large bowl, cream sugars and butter until fluffy, about 3 minutes.
3. Add in eggs one at a team, beating well after each addition.
4. Slowly add flour mixture and mix on low speed until smooth. Add splash of heavy cream if desired.
5. Whisk in pumpkin puree until everything is well blended.
6. Line cupcake pan with paper liners, and fill each liner up a little more than halfway full of batter.  Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting.

Cinnamon Frosting

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

1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk, vanilla and cinnamon. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar (note: I ended up using 6 cups of sugar for this recipe.)
3. Sprinkle with cinnamon for garnish, if desired.
   
4. Store at room temperature or else icing will set. Can be stored in an airtight container for 3 days.

Red velvet cake always reminds me of the holidays when my great aunt would bring an aaaaaa-mazing red velvet cake to Christmas dinner. It’s such a comfort food! The rich texture, the treacly-sweet frosting…so good. Even though it’s summer (just barely anymore!), red velvet cake instantly brings me back.

This is my second attempt, and everyone has their own version of the red velvet cupcake. Although, I want to vent about something that I encountered a lot while looking for recipes: people bitching about the red food dye. They wanted something “natural” and “healthier”. Dude…you’re making cupcakes. They’re not exactly beacons of health.

Anyway, let’s ooh and ahh over cupcakes. I made these with cream cheese frosting, and I’ve found it absolutely necessary to mix in the cream cheese while it’s cold (not softened like many recipes call for). Warm cream cheese is runny and gross, so keep it cold!

This recipe is mildly adapted from Joy the Baker‘s website, who got it from the Hummingbird Bakery cookbook!

Red Velvet Cupcakes

1 stick butter, room temperature
1 1/2 cups sugar
2 eggs
1/4 cup unsweetened cocoa powder
4 tablespoons red food dye
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons distilled white vinegar

Baking Temperature: 350 degrees
Baking Time: 20-25 minutes

1. In a large bowl, cream the butter and sugar until light and fluffy, about three minutes.
2. Add eggs and beat until well incorporated.
3. In a medium bowl, mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.
4. Slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour, mixing until combined.
5. Add baking soda, white vinegar, and salt and mix until all ingredients are incorporated.
6. Spoon batter into a paper lined cupcake baking pan and bake for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
7. Allow cupcakes to sit in pans for 10 minutes, then remove and place onto cooling racks to cool completely before frosting.

Cream Cheese Frosting
(from AllRecipes)

2 (8 ounce) packages cream cheese, cold and cubed
1/2 cup butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract

1. In a medium bowl, cream together the butter and and sugar.
2. Mix in the vanilla, then gradually mix in the cream cheese cubes.
3. Store in an air-tight container in the refrigerator.

When I came up with this recipe, I tried to think about what makes French toast, French toast: cinnamon, egg, and maple syrup. I added an extra yolk to the cupcake batter, and maple extract to the super-decadent mascarpone frosting, since most stuffed French toast is filled with mascarpone or cream cheese. Okay, the mascarpone frosting didn’t work out, so I adapted the famous Magnolia buttercream to taste like maple syrup!

And these cupcakes taste exactly like French toast. It’s almost a little weird.

But, that means they count as breakfast, right?

Recipe after the jump.

French Toast 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 plus one egg yolk, room temperature
1 cup milk
1 1/2 teaspoon cinnamon
3/4 teaspoon vanilla extract
1/4 teaspoon maple extract

Baking Temperature: 350 degrees
Baking Time: 20-25 minutes

1. Line two muffin tins with cupcake papers.
2. In a medium bowl, combine the flours and cinnamon. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
4. Add the eggs (including extra yolk), 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk, vanilla, and maple extract. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
6. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
7. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Maple Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
1/2 to 1 teaspoon maple extract to taste

1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and maple. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar (note: I ended up using 8 cups of sugar for this recipe.)
3. Sprinkle with cinnamon for garnish, if desired.
   
4. Store at room temperature or else icing will set. Can be stored in an airtight container for 3 days.

Apologies for the distant photograph; was enjoying the Fourth of July party far too much to take pictures. Sparklers are from a local party store, and sugar lime cookies courtesy of my wonderful friend Ashley, who accompanied me on my baking and Fourth of July journeys this year. It was wonderful having her back in town, if only for a few days! No one (other than my mom) appreciates baking in the kitchen watching good movies more than her.

Embarrassingly enough, on my first attempt making these cupcakes that night, I dropped an entire egg into the batter, and my beloved KitchenAid mixer dutifully chopped the eggshell into bits within seconds. I tried picking out the bits of shell, but soon admitted defeat and started over again. Such is life.

I’ve posted the Magnolia vanilla cupcake recipe previously (when I made my Super Bowl cupcakes earlier this year), but I’m posting the recipe after the jump for convenience. Hopefully Ashley will do a guest post and provide the recipe for her awesome sugar lime cookies!

Magnolia’s Vanilla Cupcakes
(courtesy Magnolia Bakery)

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, room temperature
1 cup milk
1 teaspoon vanilla extract

Baking Temperature: 350 degrees
Baking Time: 20-25 minutes

1. Line two muffin tins with cupcake papers.
2. In a medium bowl, combine the flours. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
6. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
7. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Magnolia’s Vanilla Buttercream Frosting
(thanks again Magnolia!)

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

1. 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.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar (note: I usually end up using about 5 cups. You want to make sure it’s stiff, but too much sugar and it’s too sweet. I’ve also tried cutting it with a teaspoon of flour, beating very well after addition of course).
3. Add a few drops of food coloring if desired. Store at room temperature or else icing will set. Can be stored in an airtight container for 3 days.

You could use the Magnolia chocolate cupcake recipe (the old standby), but I instead used a devil’s food cake recipe that made for some awesomely fluffy cupcakes. Frosting is simple and completely foolproof, and I crumbled up some peanut butter cups for garnish. I suppose you could use Reese’s Pieces as well, but let’s be serious. Peanut butter cups are way better.

Am I right?

Devil’s Food Cake Cupcakes
(adapted from Martha Stewart‘s recipe)

3/4 cup unsweetened Dutch-process cocoa powder
1 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons salt
1 1/2 cups (3 sticks) unsalted butter, softened
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoons vanilla extract
1 cup sour cream, room temperature

Baking Temperature: 350 degrees
Baking Time: 20 minutes

1. Line muffin tins with paper liners. Whisk together cocoa and hot water until smooth.
2. In another bowl, whisk together flour, baking soda, baking powder, and salt.
3. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
4. Add eggs, one at a time, beating until each is incorporated.
5. Add the vanilla, then cocoa mixture, and beat until combined. Reduce speed to low.
6. Add flour mixture in two batches, alternating with the sour cream.
7. Divide batter evenly among lined cups, filling each three- quarters full. Bake until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer to wire racks to cool for 15 minutes, then remove from tins to cool completely.

Peanut Butter Frosting

2 cups confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
crushed Reese’s Peanut Butter Cups (for garnish)

1. Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
2. Add the cream and beat on high speed until the mixture is light and smooth.
3. Continue to add confectioners’ sugar until desired consistency is reached (you may not use all the sugar).
4. Pipe or spread icing onto cooled cupcakes. Sprinkle on peanut butter cups.

I’m not ashamed to admit that I really don’t give a crap about football.  Never really been my thing.  For me, the best thing about football was having people over so I could cook and bake.  But the Superbowl is a different story.  It’s football, but it’s also commercials AND snacks AND beer all rolled up into one delicious evening.  I didn’t mind the Superbowl this year since I knew I’d be whipping up some kind of baked good.

I am pretty shocked that the original Magnolia cupcake recipe hasn’t turned up on this blog yet.  I beg of you, if you have never had a vanilla Magnolia cupcake, go have one.  Like, now.  No seriously.  A-maz-ing.  The fluffiest, most flavorful cupcake you can make.  Plus they’re the perfect canvas for all kinds of frosting!

Magnolia’s Vanilla Cupcakes
(courtesy Magnolia Bakery)

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, room temperature
1 cup milk
1 teaspoon vanilla extract

Baking Temperature: 350 degrees
Baking Time: 20-25 minutes

1. Line two muffin tins with cupcake papers.
2. In a medium bowl, combine the flours. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
6. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
7. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Recipe for Magnolia’s Chocolate Buttercream Frosting