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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cupcakes 59g Recipe makes 24 cupcakes) |
||
| Calories 202 | ||
| Calories from Fat 81 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.0g | 13% | |
| Saturated Fat 5.4g | 26% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 117mg | 4% | |
| Potassium 46mg | 1% | |
| Total Carbohydrate 28.0g | 9% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 16.8g | ||
| Protein 2.9g | 5% | |
Magnolia Bakery Vanilla Cupcakes
By: ratherbeswimmin'
Aug 17, 2005
From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. See Vanilla Buttercream.
24 cupcakes
Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Directions
1
Line 24 muffin tins with cupcake papers.2
In a small bowl, add the flours; stir to combine; set aside.3
In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.4
Add the sugar gradually and beat for 3 minutes or until fluffy.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.7
With each addition, beat until the ingredients are incorporated but do not overmix.8
Spoon the batter into the cupcake liners, filling about 3/4 full.9
Bake in a 350° oven for 20-25 minutes.10
Cool the cupcakes in the tin for 15 minutes.11
Remove cakes from the tins and cool on a wire rack before icing.12
Ice with tinted Vanilla Buttercream.
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Featured Reviews for This Recipe
From: at-home vegan
On Aug 5, 2009
This turned out ok for me. I loved how the top of the cupcakes hardened a bit while cooking and tasted like sugar cookies. The inside, however, was a bit dry and lacking in flavor even though I doubled the vanilla. I would recommend stirring in the dry ingredients with a wooden spoon so as not to overmix.
From: Texas Peach
On Jul 29, 2009
Delicious!! Don't over stir the batter any you will have the best cupcake you've ever eaten
From: Megan Yonak
On Feb 8, 2007
These are heavenly cupcakes- I have taken this recipe and modified it more ways than you could imagine- and they come out perfect every time... Want strawberry cupcakes? Add some homemade strawberry jam and a little less sugar- want Banana cupcakes- add a few mashed bannanas, want white chocolate? add some white chocolate instant pudding mix- less sugar... HAVE FUN AND BE ADVENTUROUS! After all, if you make a mistake- you just learned a new way NOT to make ____ flavored cupcakes! 
Thanks for the recipe NurseDi! They're heavenly!
From: Rachie P
On Apr 24, 2009
The batter on these puppies is simply amazing in texture, amazing! They are a great, light, sweet treat! We don't use self- rising flour around here, so in lieu of it, I used 1 1/2 c flour, then subtracted 3 tsp of flour. I added 2 1/4 tsp baking powder and 3/4 tsp salt to make up the difference, and it came out great!
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