Magnolia Bakery’s Vanilla Cupcake Recipe

Magnolia Bakery’s Vanilla Cupcake Recipe, Vanilla, Cupcake, Cupcake Recipe

You’ll Need: 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 
Directions:
  1. Preheat oven to 350 degrees and line 2 (1/2 cup-12 capacity) cupcake tins with paper liners.
  2. In a small bowl, combine the flours. Set aside.
  3. 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.
  4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but be sure not to over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  5. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  6. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before frosting.
Sprinkles Cupcakes Vanilla Frosting Recipe
You’ll Need:
  • 1 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
Directions:
  1. In a bowl, combine butter, sugar, and salt. Beat until blended.
  2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

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