No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Magnolia Bakery Vanilla Cupcakes

  • yield: Makes about 2 dozen

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Reviews (9)

  • 14 Jun, 2012

    I made these cupcakes for the first time last night and they are truly the most epic vanilla cupcakes I have ever baked (and I've been baking for 20+ years). The instructions are perfect but, as WestVillager pointed out, make sure you cream the butter and sugar thoroughly. The cupcakes are light, sweet and have a wonderful crumble to them. The frosting is delightful and pipes amazingly. Makes about 22 cupcakes with enough frosting for 24 cupcakes. I'll be making this one again (and again).

  • 2 Nov, 2011

    My god, these are good cupcakes. I think there's a missing instruction about letting the butter and first cup of sugar cream a bit longer than usual. I do that for the cake and frosting with no problems. I find the cake/frosting combo works very well but can see why some consider it ultra sweet. That's probably what I like about them.

  • 1 Feb, 2011

    I made these for a church event and they turned out GREAT! Everyone said they were the best cupcakes they'd ever had, what a compliment!

  • 1 Feb, 2011

    I made these for a church event and they turned out GREAT! Everyone said they were the best cupcakes they'd ever had, what a compliment!

  • 1 Feb, 2011

    I made these for a church event and they turned out GREAT! Everyone said they were the best cupcakes they'd ever had, what a compliment!

  • 13 Feb, 2009

    I have made these twice and they never come out like the bakery's.
    The frosting also does not, theres so much of it!

  • 5 Feb, 2009

    Best cupcakes I have ever made. They are dense and delicious!

  • 5 Nov, 2008

    Wonderful vanilla cupcakes, highly recommended.

  • 22 Mar, 2008

    it's too sweet and too moist for me, but after i reduced sugar and milk it turned out great! my family and friends love it.