2sticksunsalted butter(1 cup), room temperature, plus more for pans
1 1/2cupsall-purpose flourplus more for pans
1 1/2cupscake flournot self-rising
2teaspoonspure vanilla extract
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners.
Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Divide the batter evenly among the prepared cups so that each is about two thirds full.
Bake, rotating the pans halfway through, until cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Transfer pans to a wire rack to cool for about 5 minutes. Remove cupcakes from pan and allow to cool completely.
Frost with Dark Chocolate Frosting
Cupcakes can be kept in an airtight container for up to three days.- from Martha Stewart's Baking Handbook