Magnolia Bakery Vanilla Cupcakes

(160)
Yield:
2 dozen

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."

Ingredients

  • 1 ½ cups self-rising flour

  • 1 ¼ 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

Directions

  1. 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.

  2. 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.

  3. 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.

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Originally appeared: The Martha Stewart Show, Episode 1150

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