Magnolia's Vanilla Cupcakes

I got this recipe from my niece, rumor had it that she had found the most wonderful cupcake recipe. Since I am planning a brides maid luncheon for my sister in law I asked her for it.

She got the recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen.

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 F.

Line 2 ( 1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside

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. Add the eggs, 1 at a time, beating well after each addition. 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. 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.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

The cupcakes turned out well, but a bit dry, but I think that is because I didn't feel the batter cups enough and cooked them a bit too long. I also failed to combine the flours in a small bowl.

The frosting recipe is to follow when I perfect the recipe.