Who doesn’t love cupcakes? Especially if they’re frosted with rich, swirly buttercream…now that’s pretty hard to resist! If you’ve heard of the famous Magnolia Bakery in New York City, well, this is the recipe for their most popular cupcake. They call it the Vanilla Vanilla–a yummy vanilla cupcake with vanilla buttercream (pink is their most popular-selling frosting color). I found the recipe at FoodNetwork.com. If you’re a cupcake-lover you will want to try this! Or, according to the Food Network site, if you’d rather make a cake, you can divide the batter between two 9″ round cake pans and bake for 30 to 40 minutes. Even though I haven’t tried making the cake version, I would recommend checking the cake at 30 minutes, because when I made the cupcakes, they were done at the lower baking time. They would have been too dry had I let them bake any longer.
These cupcakes look really festive, wintry, and Christmasy with the white buttercream and pearly sprinkles I used. You could also tint the frosting green or red if you wanted it to be more colorful for Christmas. The white frosting would work great for New Year’s Eve or Day, too. These cupcakes would also be fun with silver or gold sprinkles. I also thought the white frosting with white pearl sprinkles would be nice for a wedding shower or wedding…so you see, these delicious cupcakes are really versatile!
There is a chance you might need to make extra frosting, depending on how heavily you frost these cupcakes…just wanted to point that out. I frosted some heavy and some not-so-heavy because not everyone likes lots of frosting on their cupcakes (being a frosting-lover, I do find that hard to believe :) ). So, I had enough frosting for my cupcakes. But had I frosted all of them heavily, I think I would have needed to make more frosting.
Enough talk about the cupcakes…here’s the recipe!
MAGNOLIA’S VANILLA CUPCAKE very slightly adapted from FoodNetwork.com
Makes 24 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 1/2 teaspoons vanilla
Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners.
In small bowl, combine the flours. Set aside.
In 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 eggs, one at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk 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 cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean (Note: mine were done at 20 minutes, so be sure to check your cupcakes then to avoid over-baking!).
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
(A note from the bakery: “The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.”)
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups confectioners’ sugar (I used 8 cups because I wanted a thicker frosting)
- 1/2 cup milk (I substituted half and half for the milk)
- 2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk (or half and half) and vanilla. On the medium speed of an electric mixer, beat 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), 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 (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. NOTE: if you like to frost your cupcakes with lots of frosting, you may want to double the frosting recipe so you have enough!
The recipe makes 2 dozen cupcakes or one 9″ layer cake. Enjoy trying this out!
Linked to Sweets for a Saturday, Sweet Indulgences Sunday, Foodie Friday.