This vanilla cupcake recipe is from Magnolia Bakery. The cupcakes are light, fluffy and perfectly flavored.
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 granulated sugar
- 4 large eggs at room temperature
- 1 cup milk
- 1 tsp vanilla extract
- Preheat oven to 350°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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.