Best 5 Magnolia Bakery Vanilla Cupcakes Recipes

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Indulge in the delightful symphony of flavors with our assortment of Magnolia Bakery Vanilla Cupcake recipes. Embark on a culinary journey as we present three enticing variations that cater to every palate.

First, tantalize your taste buds with our Classic Vanilla Cupcakes recipe, an enduring favorite that captures the essence of simplicity and elegance. These delicate cupcakes, adorned with a fluffy vanilla frosting, are a timeless treat that evokes pure vanilla bliss.

Next, embark on an adventure with our Vanilla Cupcakes with Vanilla Bean Frosting recipe. Unveil a world of rich and complex flavors as Madagascar Bourbon vanilla beans infuse the moist cupcakes and velvety frosting, offering an unforgettable sensory experience.

Finally, unveil the magic of our Vanilla Cupcakes with Cream Cheese Frosting recipe. Prepare to be captivated by the harmonious blend of tangy cream cheese frosting and luscious vanilla cupcakes. This delightful combination creates a symphony of flavors that will leave you craving more.

Whether you seek a classic indulgence or an innovative twist, our Magnolia Bakery Vanilla Cupcake recipes offer a delightful culinary adventure. Ready your apron and embark on a journey to create these delectable treats that will surely become cherished favorites.

Let's cook with our recipes!

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract
Magnolia Bakery Vanilla Buttercream

Steps:

  • Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
  • Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
  • Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

MAGNOLIA BAKERY VANILLA CUPCAKES WITH VANILLA BUTTERCREAM ICING



MAGNOLIA BAKERY VANILLA CUPCAKES WITH VANILLA BUTTERCREAM ICING image

Categories     Egg     Dessert     Bake     Cupcake

Yield 24 cupcakes

Number Of Ingredients 13

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Vanilla Buttercream Icing:
1 cup (2 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 pound)
2 to 3 tablespoons milk

Steps:

  • Cupcakes: Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter 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. 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. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30 to 40 minutes. Buttercream Icing: In large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. See Recipe #133675.

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 7

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

Steps:

  • Line 24 muffin tins with cupcake papers.
  • In a small bowl, add the flours; stir to combine; set aside.
  • In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
  • Add the sugar gradually and beat for 3 minutes or until fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • 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 overmix.
  • Spoon the batter into the cupcake liners, filling about 3/4 full.
  • Bake in a 350° oven for 20-25 minutes.
  • Cool the cupcakes in the tin for 15 minutes.
  • Remove cakes from the tins and cool on a wire rack before icing.
  • Ice with tinted Vanilla Buttercream.

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

Make and share this Magnolia Bakery Vanilla Cupcakes recipe from Food.com.

Provided by lriopelle

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 11

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter
2 cups sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup unsalted butter
6 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Steps:

  • CUPCAKES:.
  • Preheat oven to 350 degrees.
  • Line two 12-cup muffin tins with cupcake papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter 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.
  • 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. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  • Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
  • Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
  • Cool the cupcakes in the tins for 15 minutes.
  • Remove from the tins and cool completely on a wire rack before icing.
  • ICING:.
  • Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
  • Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

MAGNOLIA BAKERY ORANGE VANILLA CUPCAKES



Magnolia Bakery Orange Vanilla Cupcakes image

This recipe yields approximately 24 cupcakes depending on the size of your cupcake tins and paper liners.

Provided by Shannon Cooks

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 14

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
1 tablespoon freshly grated orange zest
4 large eggs, at room temperature
1 cup orange juice (use a variety without pulp)
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 cup whole milk
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
unsweetened dried shredded coconut, for garnish (optional)

Steps:

  • FOR CUPCAKES: Preheat oven to 350. Line cupcake tins with papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.
  • Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  • Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
  • Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  • Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  • TO MAKE THE FROSTING: In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick and begins to bubble, 8 to 10 minutes.
  • Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
  • In a large bowl, on the medium-high speed of an electric mixer, beat the butter for three minutes, until smooth and creamy.
  • Gradually add the sugar, beating continuously, and mix until fluffy, for three minutes. Add the vanilla and beat well.
  • Add the cooled milk mixture and beat for five minutes, until very smooth and noticeably whiter in color. Add a few drops of red food coloring to give a pink tint to the frosting, if desired. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!).
  • Use immediately to frost the cupcakes. If you like, garnish with coconut (or other candies of your choice!).

Nutrition Facts : Calories 311.4, Fat 16.7, SaturatedFat 10.2, Cholesterol 76.9, Sodium 117.3, Carbohydrate 38.2, Fiber 0.5, Sugar 26.5, Protein 3.1

Tips:

  • Use room temperature ingredients, as they will mix together more easily and create a smoother batter.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cupcake.
  • Gradually add the eggs, one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Sift the flour, baking powder, and salt together before adding them to the wet ingredients. This will help to ensure that the cupcakes are light and airy.
  • Do not overmix the batter. Overmixing can result in tough, dense cupcakes.
  • Fill the cupcake liners only 2/3 full. This will allow the cupcakes to rise properly without overflowing.
  • Bake the cupcakes at 350 degrees Fahrenheit for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely before frosting them.

Conclusion:

These Magnolia Bakery Vanilla Cupcakes are a classic for a reason. They are light, fluffy, and have the perfect amount of sweetness. With just a few simple tips, you can easily make these cupcakes at home. They are perfect for any occasion, from birthdays to baby showers to everyday snacks. So next time you are craving a sweet treat, give these cupcakes a try. You won't be disappointed.

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