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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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (214)

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Average Rating:

Total Reviews: 214

Showing 21-30 of 214

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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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  • on March 27, 2012

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    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!

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