Magnolia Bakery Vanilla Cupcakes
Delicious and moist Magnolia Bakery Vanilla Cupcakes recipe for an irresistible treat.
Equipment
- electric mixer
- muffin tins
- measuring cups
- measuring spoons
- spatula
- paper liners
Ingredients
Dry Ingredients
- 1.5 cups self-rising flour
- 1.25 cups all-purpose flour
Wet Ingredients
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs room temperature
- 1 cup milk room temperature
- 1 teaspoon pure vanilla extract
Frosting
- 1 batch Magnolia Bakery Vanilla Buttercream see recipe
Instructions
Preparation
- Preheat oven to 350°F. 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. Scrape 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 on lower-middle and upper-middle racks, rotating pans 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 or a piping bag to frost tops of each cupcake. Serve at room temperature.
Notes
Cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Unfrosted cupcakes can be frozen for up to 3 months.
Nutrition
Serving: 1cupcakeCalories: 400kcalCarbohydrates: 54gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 100mgSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 1mg
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