Magnolia Bakery Vanilla Cupcakes

Magnolia Bakery Vanilla Cupcakes
Staff Writer
Vanilla Cupcakes
Catalina Kulczar

Vanilla Cupcakes

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.

24
Servings
351
Calories Per Serving
Deliver Ingredients

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 Cup self-rising flour
  • 1 1/4 Cup 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.

Nutritional Facts

Total Fat
16g
23%
Sugar
1g
1%
Saturated Fat
4g
17%
Carbohydrate, by difference
53g
41%
Protein
5g
11%
Vitamin A, RAE
5µg
1%
Calcium, Ca
27mg
3%
Choline, total
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
56µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
14mg
4%
Niacin
2mg
14%
Phosphorus, P
64mg
9%
Selenium, Se
6µg
11%
Sodium, Na
175mg
12%
Water
15g
1%

Vanilla Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Vanilla Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.