Magnolia Bakery’s Cupcakes
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
- 1¼cups all-purpose flour, plus extra for dusting pans
- 1½cups self-rising flour
- 1cup milk
- 1teaspoon vanilla extract
- 2cups sugar
- 4large eggs, at room temperature
Nutritional analysis per serving (24 servings)
202 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 3 grams protein; 111 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
- Step 2
In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about ¾ full.
- Step 3
Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.
Private Notes
Comments
Could you please use weight measurements instead of volumetric in all of your recipes, but especially in baking? It's a far more accurate method and is possibly the reason for the variations mentioned herein.
It is not recommended to substitute self-rising flour for other types of flour since a leavening agent has been added. If you do not have self-rising flour and the recipe calls for it, you can make your own by combining 1 cup all-purpose flour with 1 teaspoon baking powder and ¼ teaspoon salt
I saw a Youtube video of the Magnolia Bakery's owner demonstrating how to make the vanilla cupcakes. Not only is her technique different from what is in this recipe (she started by combining flour and sugar and then slowly mixed in softened butter until it resembled sand), but she use self-risen flour and bleached cake flour rather than all-purpose. Anyway I made them the way she showed in the video and they came out perfectly.
Commenters led me astray. So frustrating. Just follow this recipe. Do not use the method in the Magnolia Bakery YouTube recipe, it is trash. Follow this recipe.
I just made these and thought they were lovely. I mixed everything at 6-7 on my kitchen aid and let it mix for a lot longer than the recipe called for. I creamed the sugar and butter for 5-6 minutes, scraping down the sides of the bowl every minute or so. Then added one egg at a time, and letting each egg mix for a full minute before adding the next one. The flour(I did use all purpose unbleached and self rising) was added 1/3 cup at a time alternating the milk like it said. I then let everything mix together and filled with air for another couple of minutes before scooping. They were not dry, and were extremely light and fluffy with a tiny crisp to the top before frosting. I normally only do pastry and brioche type baking so this was a nice change of pace with a great outcome.
Can the batter be made in advance and stored in the refrigerator?
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