Space - Copycat Magnolia Bakery Vanilla Cupcakes Cupcake Ingredients (makes ~24 standard cupcakes): 1½ cups (3 sticks) unsalted butter, softened 2 cups granulated sugar 4 large eggs, room temperature 1½ cups self-rising flour* 1¼ cups all-purpose flour 1 cup whole milk, room temperature 1 tsp pure vanilla extract *If you don’t have self-rising flour, substitute it with: 1½ cups all-purpose flour + 2¼ tsp baking powder + ¾ tsp salt Vanilla Buttercream Frosting Ingredients: 1 cup (2 sticks) unsalted butter, softened 4 cups powdered sugar, sifted ¼ cup whole milk 1 tsp pure vanilla extract Pinch of salt Food coloring (optional) Instructions: 1. Preheat Oven: Preheat to 350°F (175°C). Line cupcake tins with paper liners. 2. Cream Butter and Sugar: In a large bowl, beat the butter until smooth. Add sugar gradually and beat until light and fluffy (about 3–5 minutes). 3. Add Eggs: Add eggs one at a time, beating well after each addition. 4. Mix Flours: In a separate bowl, combine self-rising and all-purpose flours. Add flour to the butter mixture in three parts, alternating with the milk and vanilla. Begin and end with flour. Mix until just combined — don’t overbeat. 5. Bake: Fill liners about ¾ full. Bake for 20–22 minutes, or until tops spring back and a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely. Magnolia-Style Vanilla Buttercream: How to Make: Beat butter until smooth. Add 2 cups of powdered sugar, beat until blended. Add milk, vanilla, salt, and remaining powdered sugar. Beat on medium-high until light and fluffy (3–5 minutes). Add food coloring if desired. Tip: Magnolia Bakery is known for its signature frosting swirl: use a large star tip (like Wilton 1M) and pipe in a circular motion, starting from the center. 💡 Optional Add-ins: A spoonful of raspberry jam in the center for a surprise. Lightly toast coconut and sprinkle over the frosting. Use pastel colors for a classic Magnolia look. | Facebook
Space - Copycat Magnolia Bakery Vanilla Cupcakes Cupcake Ingredients (makes ~24 standard cupcakes): 1½ cups (3 sticks) unsalted butter, softened 2 cups granulated sugar 4 large eggs, room temperature 1½ cups self-rising flour* 1¼ cups all-purpose flour 1 cup whole milk, room temperature 1 tsp pure vanilla extract *If you don’t have self-rising flour, substitute it with: 1½ cups all-purpose flour + 2¼ tsp baking powder + ¾ tsp salt Vanilla Buttercream Frosting Ingredients: 1 cup (2 sticks) unsalted butter, softened 4 cups powdered sugar, sifted ¼ cup whole milk 1 tsp pure vanilla extract Pinch of salt Food coloring (optional) Instructions: 1. Preheat Oven: Preheat to 350°F (175°C). Line cupcake tins with paper liners. 2. Cream Butter and Sugar: In a large bowl, beat the
We think you’ll love these