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Vanilla Cupcake Recipe

Get the Dish: Magnolia Bakery Cupcakes

When it comes to cupcakes, there's nothing like Magnolia's classic vanilla cupcake. It's the treat that started the cupcake craze — so we went inside their bakery in LA to learn the technique to making perfectly delicious cupcakes. Watch the video now to see how it's done.

Vanilla Cupcakes

Vanilla Cupcakes

Notes

The recipe in the video shows a mixing method that is more appropriate for larger batches. Home bakers should follow the recipe below for best results.

Magnolia Bakery Cupcake Recipe

Ingredients

For the cupcakes:
1 1/2 cups self-rising flour, such as Aunt Jemima
1 1/4 cups cake flour, such as Pure as Snow
2 cups granulated sugar
1 cup unsalted butter, at room temperature, cubed
1 cup whole milk
1 teaspoon pure vanilla extract
4 large eggs, at room temperature, lightly beaten

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoons vanilla extract
1 box (4 cups) powdered sugar
2-3 tablespoons whole milk

Directions

  1. Make the cupcakes: Preheat oven to 350°F degrees. Line 2 cupcake pans with paper liners.
  2. In the bowl of a stand mixer, combine the self-rising flour, cake flour, and sugar. Using the paddle attachment, mix for 2 minutes on low speed. With the mixer on low speed add the butter one cube at a time, do not rush. Mix until it's a sand-like texture.
  3. Combine the milk and vanilla, and add 1/2 of the mixture to the batter. Scrape the bowl and mix on medium speed for 1 minute. Slowly add the eggs and the rest of the milk mixture to the bowl on low speed. Scrape bowl and continue mixing for 1-2 minutes.
  4. Scoop the batter into the prepared cupcake pans.
  5. Bake for 23 minutes or until cake tester comes out clean. Allow to cool completely before frosting.
  6. Make the frosting: Cream the butter in a large mixing bowl. Add the vanilla. Gradually add the powdered sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 tablespoons of milk. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.
  7. Frost the cupcakes with an offset spatula.
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Join The Conversation
Miss-Metro Miss-Metro 4 years
the method also differs from the one posted on food network's site, but either way, it's a good recipe.
GummiBears GummiBears 4 years
I should make this for a friend for her next b-day party.
lemuse20 lemuse20 4 years
sounds basic but delish
raschi raschi 4 years
This recipe is amazing! Just made the buttercream which is to die for, I couldn't stop licking my fingers!
shalee55 shalee55 4 years
These are the best, I have had them in the shop and I've made this recipe as cupcakes and a birthday cake (it was super). Moist is the word...Crumbs can take lessons...
Molly-Goodson Molly-Goodson 4 years
Love watching the signature swirl. I may never be able to do it, but I will try!
lovesitc1 lovesitc1 4 years
YUM! My sweet tooth is aching for these.
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