Copycat Magnolia Bakery Cupcakes
I understand you're interested in recreating Magnolia Bakery's iconic cupcakes. Magnolia Bakery, renowned for its classic American desserts, offers a beloved vanilla cupcake recipe that you can try at home. Here's a guide to making these delightful treats:
Ingredients
For the 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 pure vanilla extract
For the buttercream frosting:
1 cup (2 sticks) unsalted butter, softened
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons pure vanilla extract
Instructions
Prepare the Batter:
Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
In a small bowl, combine the self-rising and all-purpose flours; set aside.
Using an electric mixer, cream the softened butter until smooth. Gradually add the sugar 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 extract, beating after each addition until incorporated. Do not overbeat.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
Bake for 20–25 minutes, or until a cake tester inserted into the center comes out clean.
Cool the cupcakes in the tins for 15 minutes, then remove and cool completely on a wire rack before frosting.
Prepare the Frosting:
In a large bowl, beat the softened butter until creamy.
Add 4 cups of the confectioners' sugar, the milk, and vanilla extract. Beat until smooth and creamy, about 3–5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition, until the frosting reaches a spreadable consistency. You may not need to add all the sugar.
For colored frosting, add a few drops of food coloring and mix thoroughly.
Frost the Cupcakes:
Once the cupcakes have cooled completely, use a small offset spatula to frost the tops. Serve at room temperature.
