Magnolia Bakery Vanilla Cupcakes
Indulge in the iconic sweetness of Magnolia Bakery Vanilla Cupcakes, a recipe that captures the timeless charm of New York City's beloved bakery. These airy and tender cupcakes are made with a combination of all-purpose and self-rising flours, creating the perfect balance of structure and lightness. Rich butter, creamy whole milk, and fragrant vanilla extract come together to create a beautifully moist and flavorful crumb. With a simple prep time of just 20 minutes and a golden bake in under 25, this recipe makes 24 luscious cupcakes, ideal for parties, celebrations, or simply satisfying your sweet tooth. Top them off with a swirl of velvety vanilla buttercream for a bakery-style finish in your own kitchen. Perfect for home bakers, this classic dessert is a must-try for anyone craving the taste of Magnolia Bakery's signature treat.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.25 cups Self-rising flour
- 1 cups Unsalted butter, softened
- 2 cups Granulated sugar
- 4 units Large eggs
- 1 cup Whole milk
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners.
In a medium bowl, combine the all-purpose flour and self-rising flour. Set aside.
Using an electric mixer, cream the softened butter until it is smooth and fluffy, about 2-3 minutes.
Gradually add in the sugar, beating well until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Reduce the mixer speed to low and alternatingly add the flour mixture and the milk in small batches, beginning and ending with the flour mixture.
Mix in the vanilla extract just until combined. Be careful not to overmix.
Spoon the batter into cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once completely cooled, frost the cupcakes with your favorite vanilla buttercream frosting and enjoy!
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 17.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
