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Preheat your oven to 350°F (175°C) and prepare two 12-cup muffin tins with cupcake liners.
In a medium bowl, sift together the self-rising flour and all-purpose flour. Set aside.
In a large bowl, using a stand mixer or hand mixer, cream the softened butter until smooth. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Add the dry flour mixture in three parts, alternating with the milk and vanilla. Begin and end with the flour mixture. Mix until just combined—avoid overmixing for extra tender cupcakes.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the tins for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the buttercream, beat the butter until smooth. Add 4 cups of confectioners’ sugar and the milk, beating until fluffy. Gradually add remaining sugar until the frosting is thick, creamy, and spreadable. Mix in the vanilla extract.
Frost your cooled cupcakes using a piping bag for that classic swirl, or simply use a spatula for a rustic touch. Decorate with sprinkles if desired.