Magnolia's Vanilla Cupcake

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla[ Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.]

Total Time:
1 hr 45 min
Prep:
5 min
Inactive:
1 hr
Cook:
40 min

Yield:
24 cupcakes
Level:
Easy

Ingredients
  • Cupcakes:
  • 1 1/2 cups self-rising flour
  • 1 1/4 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
  • Icing:
  • Vanilla Buttercream, recipe follows
Directions
Watch how to make this recipe Icing:

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. 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 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

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

Vanilla Buttercream:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake


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3.7 228
Way too sweet. No one was able to eat it.  item not reviewed by moderator and published
Amazing cupcakes! I thought they were absolutely perfect although I don't use buttercream frosting as it's WAY too sweet. I also only fill the muffin tins halfway. Anymore and they can overflow. I baked them for 21 minutes and they all came out delicious! item not reviewed by moderator and published
The TASTE was great, and I liked the crunchy top... but they looked flat and horrible. The texture was so-so. Moist, but not they fell apart when pulled out of their paper. I didn't use this buttercream recipe. In my opinion, I would find a recipe that used baking soda/powder next time instead of the self-rising flour. I have a feeling that is where it went wrong... thoughts? item not reviewed by moderator and published
Mine came out perfectly baked and tasty on the bottom but wet and smudgy and flat and undercooked on top with batter flowing down the sides as if it exploded in the oven. Any idea what went wrong? item not reviewed by moderator and published
These are the best vanilla cupcakes! Be careful not to overfill the cupcake papers, I get about 28 per recipe...makes a great layer cake for birthdays too! item not reviewed by moderator and published
Cake is fine, the frosting was disgust to my two kids and myself. I did half batch and it tasted like pure confect sugar and I only used 2.5 cups. Added some more butter and milk and it couldn't save it. item not reviewed by moderator and published
This was great! It was light and fluffy but had a crunchy top. I will definitively be making these again! item not reviewed by moderator and published
Amazing cake!!! I made one round cake with this recipe instead and I can't say enough how great it was!!! item not reviewed by moderator and published
i think you should add two eggs for the cake because mine tasted kind off eggy. Also only two cups of flour. and OMG 6-8 cups of sugar for frosting makes me wanna throw up. My brother tried them and just spit it right away. NEVER TRY THESE. id give this recipe a 0 rating. here's a site where my cupcakes turned out delicious http://www.food.com/recipe/simple-vanilla-cupcakes-178370. On this recipe i would give it a 4 because the amount of sugar is too little i recommend putting 1 1/4 cups of sugar. HOPE THIS SITE HELPS!!!!! GOOD LUCK WITH YOUR CUPCAKES.( exuse me for my grammar,punctuation etc. i didn't try hard). item not reviewed by moderator and published
I am not typically a vanilla cake fan, but I decided to make these cupcakes for a girlfriend's 30th birthday a few years ago, and let me tell you...this recipe is wonderfully delicious!! I could not believe how easy this recipe was nor how simple the ingredients are - I have everything in my pantry! I brag about this recipe to anyone that asks me about making a yummy cake! item not reviewed by moderator and published
The perfect MOIST vanilla cupcake... I made a couple of adjustments... First I decreased butter by 1/2 stick and used buttermilk instead of whole milk. I baked at 350 for ONLY 20 min. Tops were perfect NOT hard. DO NOT wait for them to brown on top. Used my buttercream recipe... Perfect amount.... 2 sticks of butter, 3/4 cup Crisco, 3 cups powder sugar and 2 tsp vanilla.. item not reviewed by moderator and published
I thought this cupcake was too sweet and I even followed the directions -- my cupcakes were so dense and not fluffy at all. I was not impressed. item not reviewed by moderator and published
Such an easy and delicious recipe! Warning: I followed the recipe exactly and the batter made 18 regular sized cupcakes AND 2 dozen mini cupcakes. I can assure that none were wasted! : As other reviewers noted, I would halve the recipe for the icing - there was more than enough and I didn't even use as much powdered sugar as the recipe called for! I will definitely be making these again! item not reviewed by moderator and published
Good solid vanilla cupcake recipe. Does resemble Magnolia's cupcakes in NYC with that sweet thick frosting. I would halve the recipe for the icing - you will definitely have more than enough. item not reviewed by moderator and published
Wow-first batch out of the convection oven and more coming. Thanks for making me look great for my chef husband! item not reviewed by moderator and published
I make this cupcakes all the time and love them. They are just like the bakery. I am pleased to have this recipe because I stood in line in the freezing cold for 30 mins to get these cupcakes, twice. item not reviewed by moderator and published
Cupcake overflowed when baked ended up looking like flat mushroom And texture was too crumbly for my taste. Very unhappy with results. item not reviewed by moderator and published
I loved this recipe. It was an easy recipe and all my family loved it. item not reviewed by moderator and published
Tasty cupcakes, but the frosting was way too sweet. Use half of the confectioners' sugar - like so many recipes for buttercream frosting suggest - and taste the difference. item not reviewed by moderator and published
I made these cupcakes for my children's birthday party at school. I love to bake and have been baking for many, many years. I rarely mess up a recipe and have a good feel for how to prepare baked goods. That being said, I will never make this recipe again. While the batter was beautiful and promising, the cakes came out dense, too dry for my taste and tasted too much like sugar cookies. The buttercream frosting didn't turn out at all as I had hoped. Despite the fact that I mixed it for the amount of time as directed, it turned out runny and the ingredients separated as it sat on top of the cupcakes. Bummer. I will be going back to my Perfect Vanilla Cupcakes by Glorious Treats. item not reviewed by moderator and published
These cupcakes are just okay. They were overflowing when they came out causing the tops to be overdone so I would suggest putting a little less batter in the cups. They tasted like sugar cookies which I didn't like but other people seemed to enjoy them. I added a little heavy cream to the frosting to make it lighter. item not reviewed by moderator and published
I made the cupcakes as written in the recipe and I watched the video, premixing the eggs with milk etc and alternating the dry mix with the egg mix. This cupcake tasted too much like an egg-y cake. I use farm fresh eggs, not store bought factory farmed. Although the batter was easy to make and work with, the taste of the final product was not great. I think 4 eggs is too many, but I don't think I will waste my time tinkering with this. item not reviewed by moderator and published
Followed this recipe exactly as written and the cupcakes were delicious! Very close to the real Magnolia cupcakes- totally hit the spot. item not reviewed by moderator and published
I made my first cupcakes with this recipe and they were delicious, I recommend this recipe item not reviewed by moderator and published
kids had to try a few of the uglier cupcakes as a test. they loved them. eventhough I used a scoop to ensure even filling of tins, they spilled over the tops and made ugly broken muffin top. think I must have over beaten the batter but will try again. there aren't any more ugly ones to complain about item not reviewed by moderator and published
I really loved this cupcake. It was not too sweet. The flavor was really good but when I first made it following the exact recipe, I found it lacked flavor so I added a teaspoon more of vanilla. I will definitely make it again. The recipe also stated the bake time as 40 minutes but my cupcakes cooked in 20 minutes so I would recommend checking them at about 18-22 minutes instead of the 40 minute cook time. I also made my own self rising flour instead of buying it. For every cup of flour needed add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt, mix and presto ....self rising flour. item not reviewed by moderator and published
The absolute best vanilla cupcakes!!! Soooo easy to make, they are my go to cupcakes!! Haven't tried the frosting but I'm sure its just as wonderful. item not reviewed by moderator and published
Great recipe! so moist and soft when cooked correctly!! My family loves the frosting too! perfect ratio of powdered sugar to butter to milk! Love it! item not reviewed by moderator and published
This is the perfect vanilla cupcake!! I used 1%milk because that's what I had on hand, and it was missing just a bit of moisture, which it would have had, if I had used whole milk. This will be my go to recipe for vanilla cupcakes from now on. Also, I did have to adjust the baking time because I was using the nonstick cupcake pans, which tend to get hotter, and I have a convection oven. So, I baked them for 17 minutes at 325 degrees and they came out perfect. They're not too sweet, and they are just the right degree of fluffy. item not reviewed by moderator and published
I've tried this recipe before and ended up with the dense cupcake that everyone dislikes. Just tried it again and was very careful not to overmix. They came out fluffier and a little less dense. Let's face it: if you're looking for that very light, fool-proof cake from a box product, then go buy the cake in a box. This isn't that cupcake. However, I think most will agree the flavor is far less fake and more of a real vanilla flavor (if you use real and not imitation extract. item not reviewed by moderator and published
These cupcakes were moist, fluffy, and tasted delicious. I didn't have any vanilla beans, so I used real vanilla extract. To the other reviewers who complained of no leavening ingredient, I'd like to point out that self-rising flour has just that: baking powder and salt. If you don't have it on hand, you can add it to regular all-purpose flour to create your own self-rise flour. Take a second and Google it. I think this is a great basic double vanilla recipe, and a definite keeper! item not reviewed by moderator and published
when i made them they weren't that nice, but when my friend made them they were light, fluffy and amazing! maybe if i practice more my cupcakes would be nicer item not reviewed by moderator and published
Made this for a friend's birthday party and it was a great hit! I made it in my giant cupcake cake mold and everybody thought it was very delicious and moist. The icing was great, not too sweet and not too buttery. item not reviewed by moderator and published
I made these for a birthday party and they were very good! I followed the recipe exactly as instructed, making sure to layer the dry ingredients with the wet and I didn't over mix. They are are slightly dense but moist and the flavors are wonderful with the butter and vanilla in the icing and the cake. I found that I had too much frosting when making the cupcakes, so it might be possible to cut the frosting recipe in half. I'm definitely going to use this recipe for future birthdays! item not reviewed by moderator and published
the cupcake was good but it was to crumbly and i did not like the frosting at all and i flow the recipe how it is and i had all of these problem so now i need to find another recipe item not reviewed by moderator and published
Soo good! The cake is now my staple vanilla cake recipe. Everyone loves it. A little word on the buttercream though: it may taste very buttery and/or sweet at first. I found that the longer the buttercream sits the better it tastes, such as a day or two after making it. item not reviewed by moderator and published
Amazing! I followed the recipe exactly. I thought the cupcakes would dry out while cooling in the tins, but they didn't. These will be perfect for my daughter's 2nd birthday party! item not reviewed by moderator and published
delicious. Just follow the recipe. Have everything at room temperature and don't over beat! They'll turn out great. item not reviewed by moderator and published
This recipe turned out GREAT! Very yummy flavor. After reading some of the negative reviews, I really believe they are due to user error; i.e. overfilling, texture. This baking thing is an art & it takes practice - LOL. I used a 1/4 cup scoop to fill cups. Texture could have been better but next time I'll be sure to not OVER beat (just as recipe states. It's a keeper & sooo much better than vanilla cake mix in a box! Thanks for sharing. (PS still working on the icing. item not reviewed by moderator and published
The cupcakes were wonderful. I made them as mini cupcakes. Unfortunately for me the frosting curdled on me twice. Nevertheless, the cupcakes were great. Very light and fluffy. item not reviewed by moderator and published
awful recipe, when I first read the recipe I found it odd that it did not call for an additional leavening agent...I was right. The cupcakes were dense and hard, inedible, total waste of time and ingredients. item not reviewed by moderator and published
After reading all the other comments, I was a little hesitant on trying the recipe but I'm still a beginner so I thought, what the heck! I read other reviews about it having a "cornbread" taste so I added a bit more vanilla extract and some chocolate chips as well. It was good but still lacking in flavor but I think the chips definitely helped! I didn't really care for the icing, I didn't add as much sugar as it called for, about 4 1/2 cups, and it was still too sweet for me and I definitely have a sweet tooth! Overall, not a terrible recipe but I don't think I would make the icing again. item not reviewed by moderator and published
These are the best cupcakes that I have eaten including those from a bakery. Several of the people who ate them said the same. The icing has a very strong vanilla smell and taste that brings you back for more. I don't understand what some other reviewers are talking about . . . how hard could it be to set a timer a few times??? Just follow the instructions and this will be a keeper for you too. Update: I have made these at least 10 times - they are always perfect item not reviewed by moderator and published
These are sooooo good! I added color to the icing, then put them in the fridge and the icing hardened a bit which gave it a great texture! They were a hit! I also made a cake with this recipe! Since the batter was thick and took longer to cook, the bottom was overdone but once the cake cooled, just trimmed it off and it was still delicious and cooked perfectly on the inside! item not reviewed by moderator and published
I made this recipe for my niece's birthday and they were hands-down the best cupcakes I've ever made: buttery, dense and cakey, almost like pound cake cupcakes. I followed the directions exactly and they came out perfect and very similar to the ones that I had at the Magnolia Bakery. Delicious! I'm going to make a cake version of them for my daughter's first birthday. YUMMY! item not reviewed by moderator and published
I halved the recipe to make 36 mini-cupcakes baked at 350F for 11 mins. Instead of self-raising flour, I used all purpose and whisked in just under 1 tsp of baking soda and 1/8 tsp of salt. I filled the sprayed tins about 3/4 full. Result - perfectly domed mini cupcakes with a slight crisp on the outside and moist throughout. Not too dense and not too light. I piped pink cream cheese frosting topped with a raspberry. Next time, I will try adding lemon juice and lemon zest. Will definitely make again! item not reviewed by moderator and published
Best cupcakes ever!! item not reviewed by moderator and published
The cupcakes came out awesome. Better than the Old Fashioned Recipe. The trick is to alternate the wet and dry ingredients are not over mix the flour. The cupcakes were very moist. item not reviewed by moderator and published
I haven't made "from scratch" cupcakes for years. These were easy, but the results not exactly what I expected, since I didn't read the reviews. They overflowed in the pan, making them hard to get out. I persisted, though, and frosted them, although ugly. They were delicious! Next time I make this recipe, I'm going to only fill the cups 1/2 instead of 3/4. item not reviewed by moderator and published
Followed the recipe exact ! Used a scoop to properly measure into cups. They over flowed and was crisp on top. They all went in the garbage ! item not reviewed by moderator and published
super tastey it was easy loved them item not reviewed by moderator and published
These were excellent great! I went against some of the other reviews that said they weren't that good. I have to say they were wrong. I followed the recipe step by step and everything went swimmingly. I only changed one thing. Instead of using all purpose, I used cake flour (1 and 1/4 cup plus 2 tablespoons and 3/4s of a teaspoon. I used my own frosting recipe, but overall, this was great! Moist and delicious. No crumbling or falling apart. Will definitely use this again! item not reviewed by moderator and published
Cake was delicious.However something went wrong with the frosting!I had to add more than 8 cups of sugar and it's not as expected.It's liquid and if i would add even more sugar it would be really sweet. item not reviewed by moderator and published
Very tasty...light and fluffy with a little crunch on top. I'm not sold on the frosting, but my husband loved it. Overall, I would make the cupcakes again, but use different frosting. item not reviewed by moderator and published
I have not baked in several years, and this recipe was so easy and tasty, it brought back my love of baking again. Made cupcakes with frosting for daughter's chemistry class ...and they were a hit! item not reviewed by moderator and published
Delicious! Good flavor, good texture and the cupcakes rised. I loiked these better than the Old-fashion Cupcake. The frosting is very good. I used extra vanilla in mine. item not reviewed by moderator and published
I only made the cupcake part of it & mine turned out GREAT!! to not get hem to rise up & bake together,, but i used a ice-cream scooper to get the exact size i wanted!! They are moist and delicious and will definitely use this recipe again!! so if you follow the exact instructions you should be fine!! : item not reviewed by moderator and published
I am a professional baker I was trying out a few new recipes. This vanilla cupcake was bland and had a cornbread flavor. I tried it twice, the second time with 1 tablespoon vanilla extract and 1 teaspoon almond extract and was still very disappointed. Be very careful not to over-fill the cup liners or the cupcakes will spread and stick to the pan, causing problems. I did find, however, that this base is perfect for a chocolate chip cupcake. Use the same recipe (I preferred my adjustments and fold in chocolate chips before filling your liners. This variation turned out very well. item not reviewed by moderator and published
I wish I would have read the reveiws first. I made these cupcake for my daughter's 5th birthday party and the girls took about two bites a piece and were done. I personally thought the recipe was just so-so. They were not the big hit I had hoped they would be. :( item not reviewed by moderator and published
I wasn't able to use a mixer like it said. I just used a fork and spatula to whip everything up. Not sure what I did wrong but it was more like corn bread. I had to make my own rising flour as well. Maybe I added to much baking powder. Taste was ok but I didn't like the texture that it created on the outer sides. Too crunchy and crumbily. I'll have to try it in a mixer next time. item not reviewed by moderator and published
I thought this recipe was just "ok." The end product was moist and tasted just like what you would think 'V-A-N-I-L-L-A". I am not a huge fan of this plain flavor but that's just me. The people I made this recipe for requested that flavor specifically and they liked it very much. The recipe was not difficult at all and as I said, if "vanilla" (to me screams boring is your favorite, you will be pleased with the end result, no doubt. item not reviewed by moderator and published
After reading several reviews, I was nervous about making these cupcakes, though I am a rather experienced baker. I wasn't able to find self-rising flour, but using an online recipe, I whipped some together. I followed the recipe exactly, with 1 exception: I didn't have cow's milk on hand, so I subbed vanilla almond milk. My substitution didn't seem to matter - the result is delicious! My cupcakes didn't fall, and cooked evenly. They are sweet, but I enjoy Magnolia's cupcakes and I enjoy these too! (I wound up using a difference icing recipe, as I am rather partial to cream cheese based frostings. I can't figure out why so many people were troubled by this recipe. item not reviewed by moderator and published
ok...i made it ..followed the instructions... but i made some changes..and it was fenomenal here is my recipe...1 1/4 pancake mix intead of self rising.. the mix that you just have add water but dont add water,please follow my instructions and also added a teaspoon of almond extract..3 jumbo eggs ...insead of 4 lge eggs...a little twist that everyone loved !! all i heard was YUM!!!! i must say this were my first ones!! and i'm a legend now!! mix the butter wth the sugar add one egg at the time then add the milk the flours pancake mix that is the secret guys!!! when baking keep an eye touch them they should bounce back...good luck. item not reviewed by moderator and published
These tasted delicious, but that's about it. I followed the directions exactly, using exact ingredients, but they were a flop. They rose up over the edges of the pan, baked together, and then when I let them cool they sank. They were a total mess. I had to dig them out of the pan. The frosting tastes good as well, but is pretty thin...I even used the max amount of sugar in the recipe. Not making these again. item not reviewed by moderator and published
The only change I made was I added an extra teaspoon of Vanilla Extract to the cupcake batter. Other than that I followed the directions to the T (including how long to mix the batter and the cupcakes came out great! Everyone loved them and I will definitely be making these again. item not reviewed by moderator and published
this is my absolute favorite frosting recipe! Everyone compliments this one too when I make cakes n cupcakes too! It's the best! item not reviewed by moderator and published
I liked the crunchy bits on the top but agree it was a bit dry inside. item not reviewed by moderator and published
It tasted like egg and it felt and looked like pound cake item not reviewed by moderator and published
I'm about to make these cupcakes, and was wondering about how much baking powder to use since I don't have self-rising flour, which brings me to wonder if that's why the negative results from reviewers? Did they just use regular flour with no baking powder? Thanks in advance. item not reviewed by moderator and published
i thought i would try to help sweet8284 by answering their question. this recipe has quite a bit of sugar which can give it a crispy top. there is not too much you can do but you could maybe try cooking them at 300 degrees F. it might make a difference but really that's the way they are supposed to turn out. item not reviewed by moderator and published
I LOVE Magnolia Bakery Cupcakes, but I was only able to get them when I went to visit my sister in NYC (or, when she brought home a dozen for my bridal shower as a surprise!). Of course, nothing tastes as good when you have to make them yourself, but this recipe is AMAZING and almost as good as the real thing! :) I can't wait for Magnolia Bakery to open up their shop in Chicago this month!!!!!!!!! item not reviewed by moderator and published
Ok...question... I have made 4 batches of these cupcakes. They taste incredible BUT the tops are hard. Are they suppose to be hard? I follow the recipe just changed up techniques. Is there anything I can do to keep them from hardening? Trying to perfect them for a birthday party in 2 weeks so I need HELP! item not reviewed by moderator and published
These taste exactly like the cupcakes at the real Magnolia Bakery. Amazing! For all of you who have commented before me and have said that they are gross and not what you expected, you must not be used to good food. These cupcakes were meant to be sweet and to be like they are. Maybe you all didn't cook them right. But I am just 14 and probably a much better chef than you. :) item not reviewed by moderator and published
These were awful!!! We love making cupcakes as a family and trying out new recipes. As a family, we agreed that we would have lost cupcake wars with this recipe. I can't believe this would be a bakery's number one requested cupcake??? item not reviewed by moderator and published
I agree with CookDad. I hate all the supposed 'gourmet' recipes and then when you start to read the ingredients...its just a very basic-beginner frosting...urg! item not reviewed by moderator and published
I have been baking for years but cupcakes is new for me. I am great with the icing and decorating but it is very hard to find a great vanilla cupcake recipe. This is the second vanilla cupcake recipe that I tried from Food Network and I wasn't blown away. I really wanted to be too. I like using butter instead of oil but without the oil you end up with a dry cupcake. These were dry by themselves but I used a chocolate icing recipe (from Food Network) and the cupcake was good! I like the light buttery taste with the golden top but it was dry. Also, I had a lot of batter left over after filling 24 cupcake tins...which is kind of a good thing (for extra). My quest for a delicous moist vanilla cupcake still continues....but I do not mind the trial and error process! :-) item not reviewed by moderator and published
This icing recipe was HORRIBLE!!!! 6-8 cups of SUGAR???? No wonder America's got a diabetes/obesity problem!! My daughter made this icng and I just couldn't believe it when she told me she used 6cups of conf. sugar! The icing was too runny and my teeth nearly fell out of my head when I tasted it. Shame on you for propogating such unhealthy recipes!! I'll teach my kids to get their recipes from good chefs who know how to make tasty dishes that won't ruin their health! This deserves NO stars but I have to give it 1 star in order to post my comment. item not reviewed by moderator and published
LOVE IT! I always cook the Magnolia Cupcakes for my boys birthday parties.....they are always a hit...they turn out perfect every time :) YUM YUM item not reviewed by moderator and published
Good recipe, although a little too sweet and a tad bit eggy. The first batch in the oven came out fantastic. The second batch was very inconsistent. I think it is very important to scrape down the sides and blend it into the batter or else you'll get a few inconsistent cup cakes. Also, if you can use a larger tin and get all the cup cakes baked at once, it'll keep the batter from deflating while waiting to bake the second batch. item not reviewed by moderator and published
For Mama Bear's review: 2 sticks of butter equals 1 cup. item not reviewed by moderator and published
I love this recipe! my family loves it too. the key to get light, fluffy cake is make sure the butter and sugar is well fluffed! and when you add your eggs that you fluff each one into the batter. also add in exactly 1/3 portions milk and dry and mix fast. do no over beat. handle batter gently so you do deflate it. as for the frosting i mix it to taste and i add fresh zest of a orange about 1/2 teaspoon and a few drops of the juice too. all to taste and yumm. i let the frosting sit in the fridge while the cupcakes are cooling. item not reviewed by moderator and published
I was searching for the "perfect vanilla cake/cupcake recipe & Have seen how popular (and unpopular) this recipe is..I'm wondering if the bad reviews are due to them saying 1cup butter= 2 sticks,because 1stick is 1cup. Maybe they are using too much butter?? I think Im going to go ahead & give it a shot,with a couple of my own adjustments..will let you all know how they turn out & give you the "revised" recipe if all goes well:) item not reviewed by moderator and published
I was really excited about making these cup cakes. They turned out to be very disappointing. The cake was so dense. Is was almost like eating a piece of pound cake. Very thick. The frosting was so sweet. I threw them in the trash. Thumbs down to this recipe. item not reviewed by moderator and published
BEST CUPCAKES IV EVER HAD LIGHT, FLUFFY MOIST. SPECTACULAR.. I HAD THE ICING THE MOST AMAZING ICING AT 5 CUPS I CONTINUED TO ADD THE REST N IT WASNT AS GOOD. I THINK I ADDED THE REST OF ICING SUGAR TOO QUICK!! SO PLEASE READ THAT PART PROPERLY. WILL BE MAKING THIS AGAIN WOOOOOOO N 4 EVERYONE WHO STUFFED IT UP MAYB U DIDNT MIX BUTTER ETC LONG ENOUGH!!! item not reviewed by moderator and published
Awful! The batter was extremely thick, and the finished product way too heavy and buttery. I tried another batch to make sure I didn't mess up with the first, but both ended up in the trash. item not reviewed by moderator and published
This is an incredibly yummy cupcake...a great classic and absolutely delicious! I followed the directions exactly and it was a perfect confection! item not reviewed by moderator and published
This is the best cupcake recipe ever found. My friends can't get enough of them. I have to make them for every occasion. Don't use so much powdered sugar and they will be fine. The sweeter icing goes well with the dryer cake. item not reviewed by moderator and published
Awful recipe. The frosting is way too sweet and the cupcakes sink in the middle when you bake them. Don't use this recipe, try a different one. item not reviewed by moderator and published
This was the first cupcake batter I ever made from scratch. To fill the cups up 3/4 leaves you with less than 24 cupcakes so I would stick with the general 2/3 rule. I over cooked my first batch, but the second dozen came out perfectly! My bf and I both said they smelled kind of like corn muffins but they taste like vanilla, trust me; Yes the tops harden a little but they give a nice satisfying little crunch when you bite in to them and underneath frosting, who cares? I think that's the way they are supposed to be. The rest of the cupcake is nice and cakey, not tough, hard to eat or anything. People at worked liked them too. I'll be making these again. I used a different frosting recipe form a friend of mine. item not reviewed by moderator and published
I just made the icing because I was looking for a good frosting recipe. The icing is WAY TOO SWEET even if you use the minimum suggested amount of powdered sugar. It tastes a lot like cheap supermarket cake icing. item not reviewed by moderator and published
2nd time I have made and they turned out PERFECT!! For those that this recipe did not turn out, try using whole milk (3.5%) instead of lower % milk. Perhaps this will make it work out better? The best bakers in the world always tell you to use whole milk. All I have to say is these are a HUGE hit when I make them!!! item not reviewed by moderator and published
This recipe was disappointing. I followed each direction exactly and I got a thick cupcake that tasted more like a corn muffin. They were not fluffy at all, and the top hardened immediately out of the oven. The frosting was lumpy, runny, and entirely too sweet. I just threw this whole batch of cupcakes away. Not worth your time whatsoever. item not reviewed by moderator and published
YUMMM!!!!!!!!!!!!!! The icing was so good! I didnt have the stuff to make the cupcakes, just the icing, so I put it on brownies with a strawbery on top..... so good!!! You should so make the icing... it is the best icing i have ever had!!!!! :) item not reviewed by moderator and published
No. Cupcakes that are memorable are moist, at least a few minutes out of the oven. At the most the next day. These hardened almost immediately. And the icing was too sweet. Go to simplyrecipes for some memorable cupcake recipes, moist, melt-in-your-mouth morsels of cake goodness. For goodness sake, these have no appeal whatsoever. item not reviewed by moderator and published
I have made this recipe over 5 times and each time it gets better. if anyone is having a problem with the cupcakes then you might be off in some of the measurements/ ingredients. the trick with the frosting is 4-5 cups of powdered sugar (i kinda like 4 better) and then cool it for about 5 minutes in a refrigerator to set it a bit so it's hard enough to smear. people LOVE my cupcakes when i make these. ALSO, i am not the biggest fan of Magnolia Bakery and don't get the hype so i was pleasantly surprised these came out so good. they are light and fluffy, though the tops can be a little hard-ish sometimes. i recommend 23 minutes without opening the oven. good luck! item not reviewed by moderator and published
Came out pretty good. i put in a little extra vanilla and they had a great taste. Tops were a little harder than I like but still worked great. item not reviewed by moderator and published
I must agree with some of the posters. I very recently made Magnolia's chocolate cupcake instead of the vanilla and it was a DISASTER! I am an AVID baker and have made everything from basic chocolate chip cookies to a seven layer torte, so trust me, I know what I'm doing - and these cupcakes are AWFUL! I have had Magnolia's cupcakes before and to be honest, I feel they're mediocre. I thought I could improve on them, but I see I have failed. They fell in the middle (I'm beginning to see why they put so much frosting on their cupcakes!) and mine were raw inside and hard on the outside. Such a waste of very good quality chocolate (I used Callebaut chocolate too!) and ingredients!!! Never again! item not reviewed by moderator and published
The best ones I have ever made and I made them for my daughters 1st birthday. My best friends from NYC ate one at the party and said these taste like Magnolia's cupcakes and I had not told her. SO if you like the cupcakes at Magnolia I think you will like this recipe. I bought the cookbook so I hopefully the other recipes will be just as good. item not reviewed by moderator and published
I don't know what's up with this recipe. This is the third time I have made these cupcakes and each time the tops are as hard as sugar cookies and the cake is not moist. The cake is very dry. I make several cakes and cupcakes and have never had an issue, so I think this is just a bad recipe. I will not be making again. item not reviewed by moderator and published
I had a real Magnolia cupcake before and they were awesome so I bought their recipe book and was greatly disappointed with some of the recipes. One day I didn't had whole milk so I used instead sour cream and the cupcake turn out divine!! I hope this help you guys out there. Also if you beat the batter too much once you add the flour they will get hard so I advice to do this by hand. item not reviewed by moderator and published
I think it is jus a matter of taste. I love the frosting. This is traditional recipe that I have seen on other sites. If it is not for you, that is fine but others might enjoy it. item not reviewed by moderator and published

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