I Baked It: Magnolia Bakery's Famous Cupcakes- Recipe Included!

I'm going to preface this entry by saying this was my first attempt at ever baking cupcakes from scratch (ie: not a Betty Crocker box) and although my kitchen became a powdered-sugar covered mess, they ended up tasting amazing so I wanted to share the recipe with you all!

I'm obsessed with cupcakes, mainly because I LOVE icing. I have the worst sweet tooth ever and cupcakes always hit the spot. Tired of paying nearly $3.50 per cupcake at most cupcakes boutiques in my area, I decided to take on the challenge for myself.

I used Magnolia Bakery's cupcake recipe.  They are famous from being featured on the show Sex and the City.  The first time I ever tried one was when I was on a SATC bus tour in NYC.

Behold, me with a Magnolia cupcake:

Here are some pictures of the process:

In the above picture, you can see I bought one of those icing things that you just spoon the icing into and push it out right into the cupcakes, which looks cuter than just applying the icing with a knife.

I spent a good 40 minutes cleaning the kitchen after the powdered-sugar mess:

Here is the wonderful recipe for Magnolia's Vanilla/Vanilla Cupcakes:

Magnolia’s Vanilla Cupcakes
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

• 
  
  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 teaspoon vanilla extract
• 
  
  ICING:
• 
  
  Vanilla Buttercream (recipe follows) or Chocolate Buttercream

1. 
   
   Preheat oven to 350 degrees.
2. 
   
   Line two 12-cup muffin tins with cupcake papers.
3. 
   
   In a small bowl, combine the flours. Set aside.
4. 
   
   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, 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 overbeat. 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 three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. 
   
   Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Magnolia's Vanilla Buttercream Frosting
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com

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.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

• 
  
  1 cup (2 sticks) unsalted butter, softened
• 
  
  6 to 8 cups confectioners’ sugar
• 
  
  1/2 cup milk
• 
  
  2 teaspoons vanilla extract

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 3-5 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 are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Happy baking!

xoxo,

Veronika.