Hi friends,

I recently made these Classic Vanilla Cupcakes again. They are so yummy! 😋 The recipe is from Magnolia Bakery in New York City. I’ve shared about this tasty treat before, but it’s been a while and it’s just time to do it again! 😊 Be sure to use the frosting recipe with these cupcakes – you won’t be disappointed!

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If you like sweet treats, Magnolia Bakery has some of the best. They have at least a couple of cookbooks available with some of their yummy recipes. This cupcake recipe is in The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York’s Sweetest Bakery. There’s also an amazing Devils Food Cake recipe in this cookbook.

Another cookbook is titled More from Magnolia which is just that – more amazing recipes you can make in your own kitchen.

It’s a little hard to see in this picture, but I sprinkled white sanding sugar on the cupcakes to add a little sparkle.

Magnolia Bakery’s Classic Vanilla Cupcakes

Yields 2 dozen cupcakes

Ingredients

Cupcakes

• 1 ½ cups self-rising flour
• 1 ¼ cups all-purpose flour
• 2 sticks unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Frosting

• 2 sticks unsalted butter, softened
• 4 cups confectioners’ sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Directions

Cupcakes

1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
5. Add the sugar gradually and beat until fluffy, about 3 minutes.
6. Add the eggs, one at a time, beating well after each addition.
7. Add the dry ingredients in three parts, alternating with the milk and vanilla.
8. With each addition, beat until the ingredients are incorporated but do not overbeat.
9. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
10. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
11. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
12. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Frosting

1. Cream the butter in a large mixing bowl.
2. Add the vanilla. Gradually add sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry, add 2 tablespoons milk.
3. Beat on medium speed until smooth and creamy, about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.
4. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.

These Classic Vanilla Cupcakes are so easy to make. And if you do a lot of baking, you may want to get one of these 24 cup cupcake pans. You can bake an entire batch of cupcakes at once!

Happy Baking!

Anita