Magnolia's Vanilla Cupcake

Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004

Show: Sara's SecretsEpisode: Cupcakes

Rated: 4 stars out of 5Rate itRead users' reviews (122)

RECIPE
COMMENTS & REVIEWS(122)

Cook Time:
40 min
Level:
Easy
Yield:
24 cupcakes

Times:

Prep: 5 min
Inactive Prep: 1 hr 0 min
Cook: 40 min
Total:: 1 hr 45 min

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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

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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Comments & Reviews

recipe Magnolia's Vanilla Cupcake
Ericka Boise, ID 11-07-2009
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SOOOO Yummy
Rated: 5 stars out of 5

I'm not sure what others are saying when they comment that these are not like Magnolia's cupcakes. It's been awhile since... having one of theirs but after making these, I wouldn't go out to get them anyway! These are the best! Very dense with the perfect amount of sweetness. And I didn't have self-rising flour so I used regular all-purpose flour, baking soda and salt for that ingredient. But they still came out perfect! Will definitely make again and again!Read more
recipe Magnolia's Vanilla Cupcake
Miranda Toronto, ON 10-26-2009
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Delicious!
Rated: 5 stars out of 5

The cupcakes and butter cream icing turned out beautifully and tasted delicious. Highly recommended for a simple yet elegant... dessert. I used non-stick pans that weren't shiny and found the cupcakes were done in the minimum time specified. Note: In my opinion, these cupcakes are superior to any boxed mix. Kids might like these but may prefer the boxed mix cupcakes if that's what they're used to. Read more
recipe Magnolia's Vanilla Cupcake
Amanda Chesapeake, VA 10-24-2009
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so much better than a box!
Rated: 5 stars out of 5

I recommend using cake flour instead of all purpose... the texture is so fluffy and light, its worth making just to taste... the difference. I always use this recipe when making yellow cake. Don't know why other people had trouble with this one, they always come out beautifully every time. Didn't use the icing recipe.Read more
recipe Magnolia's Vanilla Cupcake
Jade Austin, TX 10-18-2009
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Wonderful recipe!!
Rated: 5 stars out of 5

I made these for the first time today. They're wonderful! Everyone else enjoyed them too. I give the cupcake itself 5... stars and the icing 4 stars. I used only 5 cups of confectioner's sugar (which is already pretty sweet, but still good). 6 or more would be way too sweet! It has a liquidy consistency but will dry and harden a little bit. Anyway, I love this recipe and will definitely use it again.Read more
recipe Magnolia's Vanilla Cupcake
M York, SC 10-18-2009
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Not up to standard
Rated: 3 stars out of 5

I really was expecting something a little more dense cupcake wise. Although these were good they were more spongy and dried... out quickly. I was not impressed and I really dislike it when a company provides a recipe claiming to be just like the actual product and it isn't. Very misleading. Read more
recipe Magnolia's Vanilla Cupcake
Lesa Loveland, CO 09-24-2009
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WOW!!! PERFECT!!!
Rated: 5 stars out of 5

I can't believe the extreme difference in reviews. I live in Colorado and had no trouble whatsoever with these cupcakes. We... make cupcakes in our house weekly and this recipe turned out beautiful, tasty cupcakes. I was so excited to find the recipe from the famous Magnolia Bakery and was not disappointed.Read more