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Magnolia Bakery Vanilla Cupcakes

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Ingredients

Adjust Servings:
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

Nutritional information

186.5
Calories
80 g
Calories From Fat
9 g
Total Fat
5.4 g
Saturated Fat
52.8 mg
Cholesterol
117.3mg
Sodium
23.8 g
Carbs
0.4 g
Dietary Fiber
12.6 g
Sugars
2.9 g
Protein
1319g
Serving Size (g)
1
Serving Size

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Magnolia Bakery Vanilla Cupcakes

Features:
    Cuisine:

    These cupcakes have no flavor. I don't know how so many people love this recipe because they're the most bland vanilla cupcakes I've ever tasted. There's no salt in the recipe and not nearly enough vanilla.

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Magnolia Bakery Vanilla Cupcakes,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.,These cupcakes have no flavor. I don’t know how so many people love this recipe because they’re the most bland vanilla cupcakes I’ve ever tasted. There’s no salt in the recipe and not nearly enough vanilla.,Very tasty cupcakes! We used the Kitchenaid, so creaming the butter wasn’t a problem. My 8 year old helped with this, which may have contributed to the overfilling of the cupcake molds, but either way…. 😉 I might add a touch of almond or lemon next time in lieu of the vanilla, because while this was tasty, I felt like it could have used a little something that I couldn’t figure out. We had these with strawberry icing and yum… Thanks for sharing. It’s hard to find boxed mixes without the dyes my kids are allergic to, so this was a great go-to when there was a cupcake request.


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    Steps

    1
    Done

    Line 24 Muffin Tins With Cupcake Papers.

    2
    Done

    in a Small Bowl, Add the Flours; Stir to Combine; Set Aside.

    3
    Done

    in a Large Mixing Bowl, Cream the Butter Using an Electric Mixer on Medium Speed Until Smooth.

    4
    Done

    Add the Sugar Gradually and Beat For 3 Minutes or Until Fluffy.

    5
    Done

    Add the Eggs, One at a Time, Beating Well After Each Addition.

    6
    Done

    Add the Dry Ingredients in Three Parts, Alternating With the Milk and Vanilla.

    7
    Done

    With Each Addition, Beat Until the Ingredients Are Incorporated but Do not Overmix.

    8
    Done

    Spoon the Batter Into the Cupcake Liners, Filling About 3/4 Full.

    9
    Done

    Bake in a 350 Oven For 20-25 Minutes.

    10
    Done

    Cool the Cupcakes in the Tin For 15 Minutes.

    11
    Done

    Remove Cakes from the Tins and Cool on a Wire Rack Before Icing.

    12
    Done

    Ice With Tinted Vanilla Buttercream.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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