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Magnolia Bakery Vanilla Cupcakes

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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.

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.