Copycat Magnolia Bakery Cupcakes

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients: In a medium bowl, whisk together the self-rising flour and all-purpose flour. This ensures that the leavening agents are evenly distributed.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes). This step is crucial for creating a tender cupcake.
Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can result in tough cupcakes. Start by adding about a third of the flour mixture, then half of the milk, then another third of the flour, the remaining milk, and finally the remaining flour.
Add Vanilla: Stir in the vanilla extract.
Fill Cupcake Liners: Fill each cupcake liner about 2/3 full.
Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Buttercream Frosting: