Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. In a small bowl, add the flours; stir to combine; set aside. In a large mixing bowl, cream the butter using an electric mixer. This is a review of the famous Magnolia Bakery vanilla cupcake with vanilla buttercream frosting and baby pink sprinkles.

Make Magnolia Bakery's most popular flavor at home! The vanilla cake is rich and buttery with a light crumb. From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe With loads of butter, piles of confectioner's sugar and a generous glug of vanilla extract, how can you go wrong It's It goes great with their cupcake recipe, but it plays nice with almost any cake. —Susan Campos. You can cook Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream

It's 3 cups of all purpose flour.
Prepare 1 teaspoon of baking powder.
It's 1 cup (2 sticks) of room temperature butter softened (unsalted).
You need 2 1/2 cups of sugar.
It's 4 of large eggs - room temperature.
Prepare 1 cup of milk.
You need 1 teaspoon of vanilla extract.
It's of Vanilla Buttercream.
Prepare 1 cup (2 sticks) of room temperature butter softened (unsalted).
It's 5 cups of confectioners sugar.
You need 1/2 cup of milk.
It's 2 teaspoon of vanilla extract.

The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. VANILLA BUTTERCREAM - made with butter, sugar, vanilla extract and a little milk. Our classic vanilla and chocolate cakes and cupcakes are iced with vanilla buttercream in a variety of Magnolia's pastel color palette.

Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream instructions

Preheat oven to 350 degrees and prepare 24 muffin tins with large cupcake/muffin paper. In a small-medium bowl mix the baking powder with the flour and set aside..
In a medium bowl soften the butter by beating it with an electric mixer. Gradually add the 2 cups of sugar until batter is fluffy and well mixed for almost 3 minuets. I usually scrape it in between with a rubber spoon and mix again..
Add one egg at a time, making sure they blend with the mix.
Add your dry flour mix to the batter gradually in 3 parts, alternating with milk and the vanilla extract. To be more clear you add a bit of flour, milk and vanilla and then you beat, then repeat. DO NOT OVERMIX..
Pour the batter equally in the cupcake tins and bake in the oven for 15-20 minutes. You can test your cake with a toothpick to determine if fully baked..
Meanwhile prepare your vanilla buttercream. Do keep in mind that buttercream melts fast if not stored in the refrigerator, so i do recommend keeping the buttercream batter in the fridge before adding on top. Also make sure your cupcakes are cold before adding the buttercream as the heat will melt it..
Combine butter, 2 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired thickness, it should feel a bit hard than normal cream..
After adding your buttercream on your cupcakes, id suggest you keep for a few hours in the fridge for the buttercream to harden and give you that buttercream effect and taste! Yum Enjoy.

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. This easy vanilla cupcake recipe is from Magnolia's Bakery. The cupcakes are light, fluffy and perfectly flavored. I chose not to do the vanilla buttercream frosting.