Prep 30 mins
Cook 25 mins
From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. See Vanilla Buttercream.
- 1 1⁄2 cups self-rising flour
- 1 1⁄4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1⁄2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 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.
The ratio of liquid and dry ingrediants makes this a perfect moist, fluffy and flavourful vanilla cupcake. Reviewers who had issues with this being dry and crumbly perhaps undercreamed the butter/sugar mixture and those with dense cupcakes may have overmixed the batter. My foolproof way does not involve creaming. Step one is to blend the flours and sugar until thoroughly combined. While mixed is on low, toss in cubes of room temp butter until mixture resembles that of wet sand. In another bowl Lightly beat eggs and add half to the flour mix (on low speed). With remaining egg, add to room temp milk and vanilla. With mixer on low, stream in remaining wet ingrediants. Once combined, turn mixer to med, beat 3 min. Dont forget to scrape down bowl. Bake as usual. Mine have always come out light extremely moist---so much so that guests dont believe it is scratch.
The batter on these puppies is simply amazing in texture, amazing! They are a great, light, sweet treat! We don't use self- rising flour around here, so in lieu of it, I used 1 1/2 c flour, then subtracted 3 tsp of flour. I added 2 1/4 tsp baking powder and 3/4 tsp salt to make up the difference, and it came out great!
This was a simple recipe and so good! Everyone thought they tasted like sugar cookies! Nothing wrong with that! When they rose they never turned very brown on top and I thought they weren't done, but a toothpick inserted into the middle came out clean. So even if they look a little wet on the top, they may be done! Added some extra vanilla to the frosting and a few sprinkles and it was hard not to eat more than one!