Magnolia Bakery Vanilla Cupcakes

August 4, 2009 at 8:24 am | Posted in Recipes | Leave a comment
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cupcakeWho doesn’t like cupcakes?

I found this recipe for Magnolia Bakery vanilla cupcakes on Cupcakes Take the Cake. It is very easy to make and results in a soft, dense, buttery cake–not as heavy as a pound cake but definitely sturdier than the regular boxed cake mix. They held up to the heavy buttercream frosting very well! And the best part is…they stayed soft and delicious for three days!

Magnolia Bakery Cupcakes

Makes 2 dozen BIG 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 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
  2. In a small bowl, combine the flours. Set aside.
  3. In a large mixing bowl, cream the butter until smooth using an electric mixer. 
  4. Add the sugar gradually and beat until fluffy, about 3 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Scrape down the bowl a few times during this process.
  7. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
  8. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool the cupcakes in the tins for 15 minutes. Remove, and let cool completely on a wire rack before icing.

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