Magnolia Bakery, the New York City bakery, renowned for its cupcakes, started out as a small local bakery in the quaint West Village in 1996.
It became a worldwide phenomenon years ago, partially due to its 30-second cameo in an episode of Sex and the City, but mostly because those cupcakes are really, really yummy!
I have not had the chance to visit the bakery, but I have seen the recipe for their Vanilla cupcakes with Vanilla Frosting, and printed it out many years ago.
However, if you google it you will find it easily on Food Network, Martha Stewart, and many food bloggers’ sites, and now on Dinner at Sheila’s.
I am a sucker for vanilla, really good vanilla, that is. And these are perfection!
The cake is described on their menu as a “rich, buttery old fashioned cake with a light crumb; our most popular cake!”
The decadent frosting is actually not a buttercream, but an old fashioned sugar and butter frosting, and very light and creamy. (Don’t let the amount of sugar and butter scare you,,,it’s worth every calorie!)
note: instead of 2 dozen cupcakes I made 1 dozen cupcakes and 1 single layer cake.
Here’s the recipe…
Magnolia Bakery’s Vanilla Cupcake (makes 2 dozen cupcakes)
(recipe fron Allysa Torey, founder of Magnolia Bakery)
Cupcakes
1 and ½ cups self-rising flour
1 and ¼ cupsall-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar (granulated)
4 large eggs, at room temperature
1 cup milk (I like whole milk)
1 teaspoon vanilla extract (pure vanilla)
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar ( I used 6 cups)
½ cup milk
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F
Line two (1/2cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a 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 the eggs, 1 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 the cupcake liners, filling them about ¾ full.
Bake for 20 to 25 minutes, until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes.
Remove from the tins and cool completely on a wire rack before icing.
Vanilla Buttercream (Frosting):
Makes enough for 2 dozen cupcakes or 1 (9-inch) double layer cake
Place the butter in a large mixing bowl.
Add 4 cups of the sugar and then the milk 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. (I used 6 cups)
If desired, add a few drops of food coloring and mix thoroughly.
(the bakery uses pretty pastel colors, but I remained a purist and left these white…maybe next time, cause there will be a next time, for sure!)
Note: 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.
Cook’s Note:
Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.