Vanilla Cupcake (Magnolia Bakery) Recipe Video

Hello and Farewell New York!!! Join Honeysuckle Catering for this last stop at Magnolia Bakery on Bleeker Street for their famous Vanilla Cupcake Recipe!

Summary

Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelEasy
Health IndexJust EnjoyServings10
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Self rising flour1 1⁄2 Cup (24 tbs)
 All purpose flour1 1⁄4 Cup (20 tbs)
 Sugar2 Cup (32 tbs)
 Eggs4 , thawed
 Unsalted butter1 Cup (16 tbs), thawed (2 sticks)
 Milk1 Cup (16 tbs), room temperature
 Vanilla extract1 Teaspoon
For serving
 Vanilla butter cream frosting1⁄4 Cup (4 tbs)
 Sprinkles1 Tablespoon

Nutrition Facts

Serving size

Calories 518 Calories from Fat 205

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 13.6 g67.9%

Trans Fat 0.3 g

Cholesterol 128.3 mg

Sodium 298.7 mg12.4%

Total Carbohydrates 72 g24.1%

Dietary Fiber 0.42 g1.7%

Sugars 46.3 g

Protein 6 g12%

Vitamin A 14.2% Vitamin C

Calcium 8.1% Iron 9.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a bowl mix both the flours and set aside.
2. In another bowl, pour milk and mix vanilla extract to it. Keep aside.
3. Preheat the oven to 350 degrees F.
4. Line a cupcake tray with cupcake liners. Set aside.

MAKING
5. In a mixer, put the butter and mix on medium speed till creamy. Add the sugar slowly and continue mixing while doing so.
6. Put in the eggs one by one making sure that each egg is incorporated before putting in the next one.
7. Add 1/3rd of the flour mix and 1/3rd of milk mixture one by one while mixing continuously alternating each other. Repeat this till the mixtures are well combined. Do not over mix.
8. Pour the batter to 2/3rd of each hollow of the prepared cup cake pan.
9. Bake for 25 minutes or till toothpick comes out clean. Check after 20 minutes.
10. Remove from the oven and allow complete cooling.

SERVING
11. In a serving plate, serve the cupcakes topped with vanilla buttercream frosting and garnished with sprinkles.

TIPS
To make self rising flour, to each cup of all purpose flour add 1 1/2 teaspoon of baking powder and 1/4 teaspoon of salt.
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