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
5 min
1 hr
40 min

24 cupcakes


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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    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?
    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?
    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!
    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.
    This was great! It was light and fluffy but had a crunchy top. I will definitively be making these again!
    Amazing cake!!! I made one round cake with this recipe instead and I can't say enough how great it was!!!
    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 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). 
    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!
    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..
    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.
    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!
    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.
    Wow-first batch out of the convection oven and more coming. Thanks for making me look great for my chef husband!
    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.
    Cupcake overflowed when baked ended up looking like flat mushroom 
    And texture was too crumbly for my taste. Very unhappy with results.
    I loved this recipe. It was an easy recipe and all my family loved it.
    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.
    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.
    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.
    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.
    Followed this recipe exactly as written and the cupcakes were delicious! Very close to the real Magnolia cupcakes- totally hit the spot.
    I made my first cupcakes with this recipe and they were delicious, I recommend this recipe 
    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
    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.
    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.
    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!
    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.
    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.
    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!
    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
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