Magnolia Vanilla Cupcakes and Vanilla Buttercream

Yield: 1 serving
Community Recipe from


  • bag(s) ddddd


  1. Prep Time: 5 min
  2. Inactive Prep Time: 1 hr 0 min
  3. Cook Time: 40 min
  4. Level:
  5. Easy
  6. Serves:
  7. 24 cupcakes
  8. Magnolia's Vanilla Cupcake
  9. Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home
  10. Kitchen, Simon and Schuster, 2004
  11. Everyone is always asking us which is the most popular cupcake at the bakery. Most people are
  12. surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the
  13. most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide
  14. the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.
  15. Ingredients
  16. Cupcakes:
  17. 1 1/2 cups self-rising flour
  18. 1 1/4 cups all-purpose flour
  19. 1 cup (2 sticks) unsalted butter, softened
  20. 2 cups sugar
  21. 4 large eggs, at room temperature
  22. 1 cup milk
  23. 1 teaspoon vanilla extract
  24. Icing:
  25. Vanilla Buttercream, recipe follows

  26. Directions
  27. Preheat oven to 350 degrees F.
  28. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
  29. In a small bowl, combine the flours. Set aside.
  30. 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,
  31. 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
  32. and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down
  33. the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about
  34. 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  35. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

  36. Vanilla Buttercream:
  37. The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and
  38. butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
  39. 1 cup (2 sticks) unsalted butter, softened
  40. 6 to 8 cups confectioners' sugar
  41. 1/2 cup milk
  42. 2 teaspoons vanilla extract

  43. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer,
  44. beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition
  45. (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If
  46. desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if
  47. chilled.) Icing can be stored in an airtight container for up to 3 days.

  48. Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake
January 2014

This recipe is a personal recipe added by Melissa123 and has not been tested or endorsed by MyRecipes.

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