Life Changing Vanilla Cupcakes

Magnolia Bakery’s Vanilla Cupcakes

choc and vanilla cupcakes2

I first visited Magnolia Bakery in NYC about 3 years ago.  They were giving out samples of several cupcakes while I was waiting in line.  I tasted the Vanilla Vanilla cupcake and it changed my life!  I had never tasted anything like it.  I ate as many as I could during the visit.  Since I could only take so many with me, I had to figure out a way to hold me over until my next visit.  So I got the recipe online, tweaked it to perfection and here it is.


Ingredients:

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 vanilla extract

Recipe for Vanilla Buttercream Icing
Recipe for Chocolate Buttercream Icing

Directions:

  1. Preheat oven to 350 degrees F.
  2. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
  3. In a small bowl, combine the flours. Set aside.
  4. 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.
  5. Add the eggs, 1 at a time, beating well after each addition.
  6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. 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 3/4 full.
  7. Bake for 13 to 15 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  8. Cool the cupcakes in tins for 15 minutes.
  9. Remove from the tins and cool completely on a wire rack before icing.
halloween cupcakes

Vanilla Cupcakes with Vanilla Buttercream Icing

1 thought on “Life Changing Vanilla Cupcakes

  1. Pingback: Eat & Tell: My Cupcake Obsession | Life Inspired

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