Best Magnolia Vanilla Cupcakes Recipes

MAGNOLIA BAKERY VANILLA CUPCAKES

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

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

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

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

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!).

MAGNOLIA RED VELVET CUPCAKES W/ VANILLA BUTTERCREAM AND/OR CREAM

Steps:

• CUPCAKES:.
• Preheat oven to 175°C Grease and lightly flour 2 cupcake pans.
• In a small bowl, sift the cake flour and set aside.
• In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition.
• In a small bowl, whisk together the red food colouring, cocoa, and vanilla.
• Add to the batter and beat well.
• In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
• In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.
• Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
• Divide the batter among the prepared pans.
• Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
• Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
• Fill a piping bag with the icing and spread over cakes. Big and swirly is the key!
• ICING OPTIONS:.
• Nota bene: Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.
• VANILLA BUTTERCREAM FROSTING:.
• 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. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
• CREAM CHEESE FROSTING:.
• With an electric mixer, blend together cream cheese and butter until smooth.
• Pour in powdered sugar, salt and vanilla extract.
• Turn mixer on high and beat until light and fluffy.

MAGNOLIA BAKERY VANILLA VANILLA CUPCAKES UK MEASUREMENTS

Steps:

• Preheat oven to 180 degrees celsius.
• Line one 12-cup muffin tin 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. Ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
• NOTE: Take your time to make your cupcakes rather than rushing them and you will have the perfect cupcake. After 15 minutes, if your oven cooks slightly unevenly, rotate the muffin tin to ensure one lot aren't burnt and the others aren't undercooked.

MAGNOLIA VANILLA CUPCAKES

Steps:

• 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. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream. 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 30-40 minutes.

MAGNOLIA'S VANILLA CUPCAKES

Steps:

• 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.