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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3.7 227
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 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 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

Not what you're looking for? Try:

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen