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Magnolia's Vanilla Cupcake Recipe

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 This RecipeRead users' reviews (195)

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Average Rating:

Total Reviews: 195

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  • on May 27, 2012

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    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!

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  • on May 25, 2012

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    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

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  • on May 24, 2012

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    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.

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  • on May 21, 2012

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    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!

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  • on May 19, 2012

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    delicious. Just follow the recipe. Have everything at room temperature and don't over beat! They'll turn out great.

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  • on April 12, 2012

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    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.

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  • on April 10, 2012

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    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.

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  • on April 06, 2012

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    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.

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  • on April 06, 2012

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    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.

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  • on April 02, 2012

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    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

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