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Magnolia Bakery Vanilla Cupcakes: An Easy Vanilla Cupcake Recipe!

May 14, 2014 by Merly 3 Comments

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Do you remember the cupcake craze? Are you still an active member? I definitely am! Aside from being adorable (they’re mini-sized cakes!), I think they’re the perfect portion for stuffing my face without feeling too guilty about… well, stuffing my face.

So, when Howard came back from one of his recent travels and shared some photos from a stop he made at Magnolia Bakery in New York City, I was overjoyed! Aside from the cute and whimsical décor, the treats behind the glass looked amazing!

Magnolia Bakery

Lucky for me, Howard remembered just how much I love anything sweet and brought me back their recipe for Magnolia Bakery Vanilla Cupcakes with Magnolia Bakery Vanilla Buttercream. Of course, I had to share with you guys, too! 

I hope you guys like step-by-step photos as much as I do! (By the way, if you just want the recipe, scroll on down to the end.)

IMG_20140511_220748

All of the ingredients (and most of the tools) needed to make the cupcakes!

Ingredients gathered and oven preheating to 350 degrees, I whisked together the self-rising flour and all-purpose flour in a small bowl. Then, I creamed the butter until it was nice and smooth. 

FlourandButter

For the next step, I slowly added in the sugar and vanilla, beating until fluffy. After that, I added my eggs one at a time, just like the recipe says to. (Make sure you beat the mixture after each egg!)

BeatingMix

All that was left before I could scoop the creamy batter into my cupcake pan, was to add in the flour and milk…

Finishing Cupcake Batter

I have a gas oven at home, so I had to tweak the baking settings a bit to make sure I wouldn’t burn my cupcakes. So, about 15 minutes later my Magnolia Bakery Vanilla Cupcakes were sitting naked (because isn’t it the frosting that dresses them up?!) on a wire rack.

IMG_20140511_232751

I made itty-bitty ones too! I couldn’t help myself!

I wanted to make sure they were fully cooled before slathering them in the delicious Magnolia Bakery Vanilla Buttercream (and it was getting late!) so I made the buttercream frosting right in our very own Test Kitchen the next day! 

Buttercream Frosting

Not pictured: Milk! Necessary for that creaminess we all know and love!

By the way, buttercream frosting can easily be modified to suit your personal preference and the humidity levels where you live. Just add a little more or less milk and confectioner’s sugar! 

Once my buttercream frosting was ready I set to making sure it was all over my cupcakes! Now, I’m no decorative pro, but I can tell you…I sure do have a lot of fun doing it anyway! 

IMG_20140512_191839

Whaddya think?

I hope you guys get a chance to give this great and easy vanilla cupcake recipe a try!  If not, you can always visit one of Magnolia Bakery’s locations in New York, California, or Illinois. Oh, and they offer nationwide shipping, too! (Now, do I want just 1 dozen…or 2 dozen…?)

PrintMagnolMagnolia Bakery - Vanilla Cupcake with Vanilla Buttercreamia Bakery Vanilla Cupcakes:
1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract(Makes 2 dozen cupcakes)

Preheat oven to 350 degrees. In a small bowl, whisk the cake flour. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 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 flour and milk, beat until well combined.

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.

Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Magnolia Bakery Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
1 box (4 cups) confectioners’ sugar
2 – 3 TBLS milk
1 teaspoons vanilla extract

Cream the butter in a large mixing bowl. Add the vanilla. Gradually add sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 TBLS of milk. 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.

 

  • About
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Merly

Latest posts by Merly (see all)

  • Vegetarian Party Appetizers for the Holidays - December 1, 2017
  • How to Make: Ham and Cheese Lasagna - September 5, 2017
  • How to Make: Ice Cream Sundae Cupcakes - July 5, 2017
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Filed Under: Dessert Tagged With: buttercream frosting, cupcakes recipe, dessert, easy dessert recipe, Magnolia Bakery, mr. food, vanilla, vanilla cupcakes

Comments

  1. Kaaren says

    May 27, 2014 at 9:51 am

    1st – GOODMORNINg

    God Bless You & Your Staff ,,.. The information that you R giving to lots of people everyday is just a blessing ,,.. Dieabectics I know all around the world are saying Thank You … I’m proud to say that I’m one of them ,,.. We have soso many recepies to choose from a huge variety to choose from.. You have the whole food source of eating chart ,, Two thumbs up to you

    Reply
  2. Nenita says

    March 13, 2015 at 7:25 am

    Delicious!! my students love this cake and enjoyed making it. Thanks for sharing.

    Reply
    • Merly says

      March 13, 2015 at 8:03 am

      You’re very welcome! – I am so glad to hear they loved it. 🙂 I’d love to share a photo of your cupcakes on our Facebook page! 🙂

      Reply

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