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Magnolia Bakery Vanilla Cupcakes Recipe
May 30, 2012 @ 11:35 AM
Posted by
Daily Value: 17%
Servings: 24
Low-Sodium
Vegetarian
Posted by
Nutrition
Cal/Serving: 336Daily Value: 17%
Servings: 24
Low-Sodium
Vegetarian
| Fat | 17g | 26% |
| Saturated | 10g | 51% |
| Trans | 1g | 0% |
| Carbs | 45g | 15% |
| Fiber | 0g | 2% |
| Sugars | 34g | 0% |
| Protein | 3g | 6% |
| Cholesterol | 73mg | 24% |
| Sodium | 119mg | 5% |
| Calcium | 50mg | 5% |
| Magnesium | 6mg | 1% |
| Potassium | 49mg | 1% |
| Iron | 1mg | 5% |
| Zinc | 0mg | 2% |
| Vitamin A | 537IU | 11% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 1mg | 4% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 32µg | 8% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 1µg | 2% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Popular Recipes
Catalina Kulczar
Make Magnolia Bakery's most popular flavor at home! The vanilla cake is rich and buttery with a light crumb. In addition to the vanilla cupcake, Magnolia offers their classic chocolate cupcake with chocolate or vanilla buttercream, as well as a selection of specialty flavors, including red velvet, devil's food, caramel, hummingbird, pistachio, s'mores, and coconut.
INGREDIENTS
For the vanilla buttercream:
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2-3 tablespoons milk
- 2-3 drops food coloring (optional)
For the cupcakes:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 cup milk
DIRECTIONS
For the vanilla buttercream:
Cream the butter in a large mixing bowl. Add the vanilla extract and gradually add the sugar 1 cup at a time. Scrape down the sides of the bowl often. When the mixture starts to thicken and appear dry, add 2 tablespoons of the milk.
Using an electric mixer, beat on medium speed until smooth and creamy, about 2-4 minutes. Add more milk as needed, if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.
For the cupcakes:
Preheat the oven to 350 degrees.
In a small bowl, whisk together the self-rising flour and all-purpose flour. Set aside. In a large bowl, cream the butter until smooth using an electric mixer on medium speed. Add the sugar and vanilla gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
Add the wet ingredients to the dry ingredients. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Line a muffin pan with cupcake liners. Carefully spoon the batter into the cupcake liners, filling them about ¾ full. Bake until a cake tester inserted into the center of a cupcake comes out clean, about 20-25 minutes.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Recipe Details
Servings: 24Cuisine: Desserts
Special Designations: Kid-friendly
