Ingredients
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1 1/2
-
1 1/4
-
1
-
1 1/2
-
4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
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
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1
Done
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Line 24 Muffin Tins With Cupcake Papers. |
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2
Done
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in a Small Bowl, Add the Flours; Stir to Combine; Set Aside. |
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3
Done
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in a Large Mixing Bowl, Cream the Butter Using an Electric Mixer on Medium Speed Until Smooth. |
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4
Done
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Add the Sugar Gradually and Beat For 3 Minutes or Until Fluffy. |
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5
Done
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Add the Eggs, One at a Time, Beating Well After Each Addition. |
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6
Done
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Add the Dry Ingredients in Three Parts, Alternating With the Milk and Vanilla. |
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7
Done
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With Each Addition, Beat Until the Ingredients Are Incorporated but Do not Overmix. |
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8
Done
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Spoon the Batter Into the Cupcake Liners, Filling About 3/4 Full. |
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9
Done
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Bake in a 350 Oven For 20-25 Minutes. |
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10
Done
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Cool the Cupcakes in the Tin For 15 Minutes. |
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11
Done
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Remove Cakes from the Tins and Cool on a Wire Rack Before Icing. |
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12
Done
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Ice With Tinted Vanilla Buttercream. |
