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Magnolia Bakery's Vanilla Cupcakes

Magnolia Cupcakes hit NYC by storm in 1996 with small batch cupcakes packed with old world bakery freshness and quality ingredients. In 2004, they shared their vanilla cupcake recipe and this is my go to vanilla cupcake recipe. Moist, delicious and absolutely the best!

Course Dessert
Cuisine American
Keyword Magnolia Bakery Vanilla Cupcake, Vanilla Cupcake
Prep Time 15 minutes
Cook Time 20 minutes
Servings 24 cupcakes
Author The Tiny Fairy

Ingredients

Vanilla Cupcake

  • 1 ½ cup self-rising flour
  • 1 ¼ cup all-purpose flour
  • 1 cup whole milk
  • 1 ½ teaspoon vanilla extract
  • 2 sticks unsalted butter, room temperature (1 cup) prefer Plugra butter
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 heaping Tablespoon sour cream (optional)

Old-Fashioned Vanilla Frosting

  • 2 sticks unsalted butter, room temperature (1 cup) prefer Plugra butter
  • 6-8 cups confectioners' sugar (powdered sugar)
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • Optional: sprinkles, edible glitter for decorating

Instructions

Making the Cupcake Batter

  1. Preheat oven to 350°F. Line your 12-cupcake tin with cupcake liners.

    Note: You'll need to bake in two batches if baking all 24 cupcakes. You can also freeze half the batter, see notes below.

  2. In a mixing bowl, whisk to combine self-rising and all-purpose flours. Set aside.

  3. In a Pyrex measuring cup, whisk to combine whole milk and vanilla extract. Set Aside.

  4. In a stand alone mixer fitted with a paddle attachment, cream the butter on medium speed until smooth.

  5. Gradually add the granulated sugar and beat until fluffy, about 3 minutes.

  6. Add the eggs, one at a time, beating to incorporate. After each addition, scrape down the sides.

  7. Add the dry ingredients in three parts, starting and ending with dry, and alternating with the wet ingredients. With a rubber spatula, scrape the sides down half way to ensure the ingredients are all incorporated, but don't over beat.

    Optional: Use a Tablespoon scoop of sour cream at this time. Sour cream helps reduce some sweetness and helps the cupcakes rise by activating the baking powder.

  8. Using a rubber spatula, check the bottom of the mixing bowl to ensure the ingredients are well blended. If not, gently fold the ingredients with the spatula a few times.

  9. Using a 2 inch ice cream scoop or a large spoon, drop batter into the cupcake liners, filling them ¾ of the way.

  10. Bake for 20-22 minutes. Cupcakes will be slightly golden around the edges. Test by inserting a toothpick in the center. If it comes out clean, it's baked. If it comes out wet, bake for a a minute or two and keep an eye on them.

  11. Cool the cupcakes in the tin for 15 minutes then transfer to a cooling rack. Cupcakes must be completely cooled before frosting.

Making the Old-Fashioned Frosting

  1. Place the butter in a stand alone mixer fitted with a paddle attachment. Beat the butter until soft and creamy.

  2. Add 4 cups of powdered sugar, milk and vanilla extract. Start beating on low and once the sugar has incorporated, increase speed to medium and beat for 3-5 minutes. Remember to scrape the sides of the bowl halfway.

  3. Gradually add the remaining powdered sugar, one cup at a time, beating well after each cup and scraping down the sides to fully blend. You may not need to add all 8 cups. Once the icing is thick enough to spread, and you're happy with the consistency, your icing is done.

    Note: If the icing is too soft, add ¼ cup of sugar at a time. If the icing is too stiff, add a teaspoon of milk at a time. If too sweet, add a pinch of salt. If you want very white icing, substitute the butter with white shortening.

  4. For colored icing, add a few drops of food coloring and combine throughly.

Assembly & Decorations

  1. There's no wrong way to frost a cupcake. You can use a knife and spread it on or you can pipe in a baker's piping bag. If you don't have piping bag, use a large Ziploc bag, make sure the excess air has been removed before you seal the bag and snip the tip.

  2. Decorate with assorted sprinkles, sugar and edible glitter.

Recipe Notes

TO FREEZE HALF THE BATTER (12 CUPCAKES)
Line a 12-cupcake tin with cupcake liners and drop batter 3/4 full.  Place the cupcake tin in the freezer and flash freeze the cupcakes.  Once frozen, remove from the tin and place in a freezer safe plastic bag for future use.   I would not freeze longer than 3 weeks. 
TO BAKE:  Remove from the freezer 30 minutes prior to baking and place in the cupcake tin.  Bake at 350°F for 20-22 minutes and test the center.