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Magnolia Bakery’s Cupcakes

5.0(3498)

You don't have to wait in line. You can make the famous West Village bakery's cupcakes at home. Don't forget the icing!

by Susan Campos·published 2004-08-29

Dessert

Servings

24 cupcakes

Total time

45 min

Calories / serving

202 kcal

Ingredients (7)

serves

1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pansbutter
1 1/4 cups all-purpose flour, plus extra for dusting pansflour
1 1/2 cups self-rising flourflour
1 cup milkmilk
1 teaspoon vanilla extractvanilla-extract
2 cups sugarsugar
4 large eggs, at room temperatureegg

Instructions (3 steps)

01Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
02In a large bowl, cream the butter with an electric mixer at medium speed 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. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
03Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

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Rich recipe — supports nutrition-aware planning.