Magnolia’s Vanilla Cupcakes

I made this recipe years ago, and my husband loved it! You can find it on the Food Network website. It is based off the famous Magnolia Bakery in NYC. My mom and I visited it years ago and we loved their cupcakes.



  • 1.5 cups self-rising flour
  • 1 1/4 cup all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk (whole)
  • 1 tsp vanilla extract


Preheat oven to 350F.

Line 2 muffin tins with cupcake papers.

In a small 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.

Note: In the Food Network video, it is done slightly differently. She creams the butter and sugar in the electric mixer, and in a separate bowl, she mixes the wet ingredients, which consists of the eggs, milk, and vanilla. In a third bowl, she combines the dry ingredients. She transfers the dry ingredients to a piece of parchment paper and folds the paper, which allows you to add the dry ingredients to the butter/sugar mixing bowl more easily).

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 3/4 full. Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the cupcake.

Cool the cupcakes in tins for 15 minutes.

Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Icing


  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners sugar (last time I made them I used 6 cups and it was PLENTY sweet)
  • 1/2 cup milk (whole)
  • 2 tsp vanilla extract


Place the butter in a large mixing bowl. Add 4 cups of the sugar and the milk and vanilla. On medium speed, beat with electric mixer until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition, about 2 minutes. The icing should be thick enough to be spreadable. No need to add all the sugar!

If desired, add a few drops of food coloring and mix thoroughly. Use and store the icing at room temperature. Do not chill, because it will set. It can be stored in an airtight container for up to 3 days.

Yield: 2 dozen cupcakes, or one 9 inch large cake.


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