Magnolia’s Vanilla Cupcakes

I’ve never been to Magnolia Bakery but I’ve heard about their famous vanilla cupcakes.

There’s some so satisfying about a simple vanilla cupcake. Simple, fluffy, without all the fuss.


Vanilla cupcakes sometimes seem to be the wallflower of cupcakes, but I love them.

I’ve seen the Magnolia recipe floating around the internet. It’s been on my to-do list for a while. After seeing this post by The Little Teochew, I knew it was time to finally try them out.

The recipe is surprisingly easy. As the batter mixed together it already was light and fluffy and I knew the cupcakes would be good.

The cupcakes came out perfect. Fluffy, sweet, simple. It was everything I was hoping for in this recipe and more.

Perfect on their own and also with a light frosting. I chose not to do the vanilla buttercream frosting. I’ve mentioned this before but I’m not much of a frosting girl. The only kinds I like are whipped cream based and buttercream meringue. I didn’t have time for the meringue so I just did a simple vanilla whipped cream frosting.

Magnolia's Vanilla Cupcakes


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


Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) 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, 1 at a time, beating well after each addition. 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. (I would suggest about 1/2 full) Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

From Food Network

All images and content are © Kirbie's Cravings.

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10 comments on “Magnolia’s Vanilla Cupcakes”

  1. They look great! I think I like most any type of frosting – but I don’t like them to overwhelm the actual cake component.

    • I think I ate frosting more until I started making my own. And seeing just how much butter and sugar goes into buttercream. Then I realized i didn’t like it enough to ingest all that sugar and fat.

  2. Nice job with the frosting, these look great!

  3. The little pink pearls are darling. Reminds me I want to get more sprinkles and things soon. I like vanilla cupcakes a lot, too – more than chocolate cupcakes. I prefer my chocolate in its purest form.

    • I don’t remember where I got them, but I like how they look and taste. I bought ones before that I didn’t like the taste of. I think I got them at Surfas in LA.

  4. I tried a cupcake from Magnolia a couple of years ago when I was in New York, and I wasn’t impressed. But if you say this recipe yielded fluffy and light cupcakes, I’d like to try it. (Must add self-rising flour to the shopping list).

    • You know I’ve had a few people tell me they weren’t impressed when they visited Magnolia. But everyone who bakes the Magnolia Vanilla cupcake recipe seems to love it. So definitely give it a try.

  5. I personally find the Magnolia cupcakes too sweet because of the heavy buttercream frosting. I’ll have to try your version!

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