Vanilla Vanilla Cupcakes

I know I'm in the midst of exams, but I just can't help it but to bake. Probably, this is my way of reducing stress. I'm very happy to have found a very very very good vanilla cupcake recipe. It is very soft and moist. I have attempt to add some variations to it by adding chocolate chips but its a no no no. Due to the very soft and light batter, the chocolate chips will sink in to the bottom. So this is only meant to be eaten plain or with buttercream or some icing on top.

Billy's Vanilla, Vanilla Cupcakes
Source: 52 Cupcakes

Makes about 30 cupcakes. (I only made half the portion)

(195gm)1 3/4 cups cake flour, not self-rising
(140gm)1 1/4 cups unbleached all-purpose flour
(450gm)2 cups sugar ( reduced the sugar portion)
1 tablespoon baking powder
3/4 teaspoon salt
(225gm)1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 165 degree. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.