Magnolias Vanilla Cupcakes Recipes

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MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. See Recipe #133675.

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 7

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Line 24 muffin tins with cupcake papers.
  • In a small bowl, add the flours; stir to combine; set aside.
  • In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
  • Add the sugar gradually and beat for 3 minutes or until fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the dry ingredients in three parts, alternating with the milk and vanilla.
  • With each addition, beat until the ingredients are incorporated but do not overmix.
  • Spoon the batter into the cupcake liners, filling about 3/4 full.
  • Bake in a 350° oven for 20-25 minutes.
  • Cool the cupcakes in the tin for 15 minutes.
  • Remove cakes from the tins and cool on a wire rack before icing.
  • Ice with tinted Vanilla Buttercream.

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

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

Steps:

  • 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.

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

Make and share this Magnolia Bakery Vanilla Cupcakes recipe from Food.com.

Provided by lriopelle

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 11

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter
2 cups sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup unsalted butter
6 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Steps:

  • CUPCAKES:.
  • Preheat oven to 350 degrees.
  • Line two 12-cup muffin tins with cupcake papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  • Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
  • Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
  • Cool the cupcakes in the tins for 15 minutes.
  • Remove from the tins and cool completely on a wire rack before icing.
  • ICING:.
  • Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
  • Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

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