Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream

How to Cook Recipes Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream using 12 ingredients and 8 steps

Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream - The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. The most popular flavor at the celebrated New York City bakery is vanilla for a reason! But the vanilla buttercream cupcake has always been a crowd pleaser. It's been around since the bakery first opened and remains the most popular cupcake flavour at the bakery. And now, you can make it at home!

In a small bowl, add the flours; stir to combine; set aside.

In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.

You can cook Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients cook Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream

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

Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream step by step

1. 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..
2. 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..
3. Add one egg at a time, making sure they blend with the mix.
4. 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..
5. 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..
6. 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..
7. 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..
8. 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.

Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream - Remove from the tins and cool completely on a wire rack before icing. Instructions: Cream the butter in a large mixing bowl. Layers of vanilla wafers, fresh bananas, and creamy vanilla pudding. Unfortunately, Magnolia Bakery is unable to accommodate custom orders or special order notes. Stir occasionally until completely smooth and no pieces of chocolate remain. In the bowl of a stand mixer, cream the butter until smooth. Add the eggs one at a time, beating well after each addition. Thank you and good luck