20 Reviews of Magnolia Bakery Vanilla Cupcakes

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: bullwinkle

On Jul 5, 2006

These were nice cupcakes. pretty simple to prepare. Thanks NurseDi. Bullwinkle.

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!

From: No MSG!

On Jun 27, 2006

Let me preface this by saying that vanilla cupcakes are generally not on my shortlist of dessert possibilities. I do, however, have a 3 year old "ballerina princess" who had to have pink cupcakes for her birthday, so I figured they might as well be good pink cupcakes and happened across this wonderful recipe. They were simple to make and tasted great. So much better than cupcakes from a box!

From: KitchenManiac

On May 29, 2006

Tasted exactly like the Magnolia Bakery ones!!

From: Vye367

On Aug 14, 2007

I do see how someone might consider these dry, but they are also very delicate and have a great flavor. When iced, its almost impossible to discern. They are great for both grown ups who want a good taste, and kids who are probably just going to eat tye frosting and cruble the cupcake anyway. Thanks!

From: Homecookgirl

On Jan 14, 2008

These are absolutely delicious! What I did was I had made a sauce of crushed, thickened pineapple a few days ago and I wanted to use it up, so I thought of a cupcake/muffin. I made these cupcakes, increased the vanilla, and added a little over 1/4 cup of the pineapple sauce to the batter in step 6. Then I filled the muffin cups and put a dab of sauce on the center of each, and sprinkled it with almonds chopped small in the food processor mixed with sugar. While baking, the pineapple sunk down into the center, with the nuts swirled around it. My mom says they are the best ones she has ever tasted, ranking up with her all-time favorite peach ones. And that is high praise! Thank you for an awesome recipe!

From: chef maluki

On Sep 9, 2007

I loved this recipe,basic ingredients very easy to follow recipe.every one loved them and didn't believe they were from scracth,they said it tastes like cake mix but without the box flavour

From: CookinMamaof3

On Feb 10, 2007

These were very easy to make and pretty tasty. They were a little dry, but Vanilla Buttercream helped. Thank you.

From: tammy dalton

On Apr 19, 2008

I don't know what happened with mine. I made these with my nieces one weekend. The cupcakes came out dense and extremely sweet for the buttercream frosting suggested. the girls wouldn't even eat a whole cupcake. If anyone has any ideas on what I did wrong please let me know.