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Magnolia Bakery Vanilla Cupcakes
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
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 pure vanilla extract
Magnolia Bakery Vanilla Buttercream
Gallery
Magnolia Bakery Vanilla Cupcakes
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Magnolia Bakery Vanilla Cupcakes
Credit:
Bryan Gardner
Magnolia Bakery Vanilla Cupcakes
Credit:
Bryan Gardner
Magnolia Bakery Vanilla Cupcakes
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 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 pure vanilla extract
- Magnolia Bakery Vanilla Buttercream
Directions
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
Reviews (15)
Add Rating & Review
158 Ratings
5 star values:
48
4 star values:
48
3 star values:
39
2 star values:
16
1 star values:
7
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Reviews (15)
Add Rating & Review
158 Ratings
5 star values:
48
4 star values:
48
3 star values:
39
2 star values:
16
1 star values:
7
Add Rating & Review
158 Ratings
5 star values:
48
4 star values:
48
3 star values:
39
2 star values:
16
1 star values:
7
158 Ratings
5 star values:
48
4 star values:
48
3 star values:
39
2 star values:
16
1 star values:
7
158 Ratings
5 star values:
48
4 star values:
48
3 star values:
39
2 star values:
16
1 star values:
7
- 5 star values:
- 48
- 4 star values:
- 48
- 3 star values:
- 39
- 2 star values:
- 16
- 1 star values:
- 7
Martha Stewart Member
Rating: 5 stars
11/09/2019
I made half a recipe and got 15 cupcakes. delicious, light batter and lovely blonde color. Batter tasted good. Will make an Italian meringue frosting w a little strawberry jam blend in for color and flavor.
Martha Stewart Member
Rating: 4 stars
03/06/2018
Just tried these and they are wonderfully moist and light! A bit too sweet for my taste though, I think one might get away with half the sugar since you also have the frosting to add on top, other than that they were great!
Martha Stewart Member
Rating: 1 stars
10/30/2017
NO frosting directions included ! ????
Martha Stewart Member
Rating: Unrated
01/23/2017
Like others who have tried this recipe I agree that the recipe is TOO SWEET. I only used 2 cups of sugar and I think it is perfect. I usually don't like my frosting overly sweet. If you are trying the recipe I suggest adding the sugar slowly and tasting along the way. That way you can achieve the perfect sweetness for you. This is my favorite recipe for buttercream!
Martha Stewart Member
Rating: 5 stars
11/06/2014
Very very good. Almost a comparison to Magnolia Bakery but not quite
Martha Stewart Member
Rating: Unrated
04/19/2014
Just made these for Easter dessert. Had to sample one, and they are delicious! Will definitely keep this recipe to make again!
Martha Stewart Member
Rating: Unrated
06/14/2012
I made these cupcakes for the first time last night and they are truly the most epic vanilla cupcakes I have ever baked (and I've been baking for 20+ years). The instructions are perfect but, as WestVillager pointed out, make sure you cream the butter and sugar thoroughly. The cupcakes are light, sweet and have a wonderful crumble to them. The frosting is delightful and pipes amazingly. Makes about 22 cupcakes with enough frosting for 24 cupcakes. I'll be making this one again (and again).
Martha Stewart Member
Rating: 5 stars
11/02/2011
My god, these are good cupcakes. I think there's a missing instruction about letting the butter and first cup of sugar cream a bit longer than usual. I do that for the cake and frosting with no problems. I find the cake/frosting combo works very well but can see why some consider it ultra sweet. That's probably what I like about them.
Martha Stewart Member
Rating: Unrated
02/01/2011
I made these for a church event and they turned out GREAT! Everyone said they were the best cupcakes they'd ever had, what a compliment!
Martha Stewart Member
Rating: Unrated
02/13/2009
I have made these twice and they never come out like the bakery's.
The frosting also does not, theres so much of it!
Martha Stewart Member
Rating: Unrated
02/05/2009
Best cupcakes I have ever made. They are dense and delicious!
Martha Stewart Member
Rating: Unrated
11/05/2008
Wonderful vanilla cupcakes, highly recommended.
Martha Stewart Member
Rating: Unrated
03/22/2008
it's too sweet and too moist for me, but after i reduced sugar and milk it turned out great! my family and friends love it.
Martha Stewart Member
Rating: 5 stars
11/09/2019
I made half a recipe and got 15 cupcakes. delicious, light batter and lovely blonde color. Batter tasted good. Will make an Italian meringue frosting w a little strawberry jam blend in for color and flavor.
Rating: 5 stars
Rating: 4 stars
03/06/2018
Just tried these and they are wonderfully moist and light! A bit too sweet for my taste though, I think one might get away with half the sugar since you also have the frosting to add on top, other than that they were great!
Rating: 4 stars
Rating: 1 stars
10/30/2017
NO frosting directions included ! ????
Rating: 1 stars
Rating: Unrated
01/23/2017
Like others who have tried this recipe I agree that the recipe is TOO SWEET. I only used 2 cups of sugar and I think it is perfect. I usually don't like my frosting overly sweet. If you are trying the recipe I suggest adding the sugar slowly and tasting along the way. That way you can achieve the perfect sweetness for you. This is my favorite recipe for buttercream!
Rating: Unrated
Rating: 5 stars
11/06/2014
Very very good. Almost a comparison to Magnolia Bakery but not quite
Rating: Unrated
04/19/2014
Just made these for Easter dessert. Had to sample one, and they are delicious! Will definitely keep this recipe to make again!
Rating: Unrated
06/14/2012
I made these cupcakes for the first time last night and they are truly the most epic vanilla cupcakes I have ever baked (and I've been baking for 20+ years). The instructions are perfect but, as WestVillager pointed out, make sure you cream the butter and sugar thoroughly. The cupcakes are light, sweet and have a wonderful crumble to them. The frosting is delightful and pipes amazingly. Makes about 22 cupcakes with enough frosting for 24 cupcakes. I'll be making this one again (and again).
Rating: 5 stars
11/02/2011
My god, these are good cupcakes. I think there's a missing instruction about letting the butter and first cup of sugar cream a bit longer than usual. I do that for the cake and frosting with no problems. I find the cake/frosting combo works very well but can see why some consider it ultra sweet. That's probably what I like about them.
Rating: Unrated
02/01/2011
I made these for a church event and they turned out GREAT! Everyone said they were the best cupcakes they'd ever had, what a compliment!
Rating: Unrated
02/13/2009
I have made these twice and they never come out like the bakery's.
The frosting also does not, theres so much of it!
Rating: Unrated
02/05/2009
Best cupcakes I have ever made. They are dense and delicious!
Rating: Unrated
11/05/2008
Wonderful vanilla cupcakes, highly recommended.
Rating: Unrated
03/22/2008
it's too sweet and too moist for me, but after i reduced sugar and milk it turned out great! my family and friends love it.
All Reviews for Magnolia Bakery Vanilla Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Magnolia Bakery Vanilla Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
