What I Used
1 1/2 cups white wheat flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
1. Preheat the oven to 350 degrees and line a muffin pan with liners.
2. Sift together both flours, baking powder, salt, and cinnamon.
3. Cream butter and sugar until pale and fluffy.
4. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
5. Beat in vanilla.
6. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
7. Divide batter evenly among lined cups. I sprinkle the tops with cinnamon sugar instead of making the frosting that is paired with the recipe.
8. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
9. Transfer tins to wire racks to cool completely before removing cupcakes.
