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The Best Cupcake Recipe From Magnolia Bakery

I love making delicious food and enjoy sharing it with others more.

photo courtesy of cupcakestakethecake.blogspot.com

photo courtesy of cupcakestakethecake.blogspot.com

Have You Tried the Perfect Cupcake?

Many cupcake connoisseurs have heard about the famous Magnolia Bakery located at 401 Bleecker Street in New York. My first exposure to the bakery was during a search for the perfect cupcake recipe. I discovered the vanilla and chocolate cupcake recipe, and I have to say this simple yet delicious recipe is worth the effort.

photo courtesy justfordesserts.blogspot.com

photo courtesy justfordesserts.blogspot.com

Magnolia Bakery Vanilla Cupcake Recipe

Yield: 24 cupcakes

Ingredients

  • 1 cup unsalted butter, softened (225gm)
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup milk
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Line two 12-cup muffin tins with cupcake liners.
  3. Place the butter in a large bowl.
  4. Set your electric mixer to medium speed and cream the butter until smooth.
  5. Adding the sugar gradually, beat the butter and sugar mixture until fluffy. It should take about 3 minutes.
  6. Add the eggs one at a time, beating well after each addition.
  7. Combine the flours and add in 4 parts, alternating with the milk and the vanilla extract, beating well after each addition.
  8. Spoon the batter into the cups about three-quarters of the way full.
  9. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
  10. Remove the cupcakes from the pans and cool them completely on a wire rack before icing them with buttercream frosting.

Vanilla Butter Cream Frosting

Ingredients

  • 1 cup unsalted butter, softened (225gm)
  • 8 cups icing sugar (confectioners)
  • 1/2 cup milk
  • 2 tsp vanilla

Instructions

  1. Place the butter in a large mixing bowl. (This is not in the recipe: At this point, I beat the butter until it's creamy before adding anything else.)
  2. Add 4 cups of icing sugar. Then, add the milk and then the vanilla.
  3. Beat everything until it's smooth and creamy.
  4. Add the remaining sugar one cup at a time until the icing is to your preferred consistency. You may not end up using all the sugar.
  5. At this stage, you can add some color and mix it in thoroughly.
  6. Use the icing on cooled cupcakes or cake only. It can be stored at room temperature in an airtight container for up to 3 days (if it lasts that long)!
photo courtesy of smileygeekgirl on flickr

photo courtesy of smileygeekgirl on flickr

Chocolate Cupcake & Chocolate Butter Cream Frosting

Yield: 24 cupcakes

Ingredients

  • 2 cups plain flour (all-purpose)
  • 1 tsp baking soda
  • 1 cup unsalted butter, softened (225gm)
  • 1 cup granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 4 large eggs, room temperature
  • 6 ounces (170gm) unsweetened chocolate, melted
  • 1 cup buttermilk
  • 1 tsp vanilla

Read More From Delishably

Instructions

  1. Preheat the oven to 350°F (175ºC).
  2. To melt the chocolate, place it in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until it's smooth and no chocolate pieces remain. Remove it from the heat and let it cool to lukewarm.
  3. In a small bowl, sift the flour and baking soda.
  4. In a large bowl, cream the butter with an electric mixer on medium speed until smooth. Add the sugars and beat until fluffy—this will take about 3 minutes.
  5. Add eggs one at a time, beating well after each egg.
  6. Add the chocolate, mixing until it's well incorporated.
  7. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated— do not overbeat. Use a rubber spatula to scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
  8. Carefully spoon the batter into the cupcake liners, filling them 3/4 full.
  9. Bake for 20-25 minutes or until a cake tester comes out clean.
  10. Cool before removing from the pan, and let it cool completely on a wire rack before icing.

Chocolate Buttercream

Ingredients

  • 1 1/2 cup (340gm) unsalted butter, softened
  • 2 tbsp milk
  • 9 ounces (250gm) semisweet chocolate, melted and cooled
  • 1 tsp vanilla extract
  • 2 1/4 cups sifted icing sugar (confectioners)

Instructions

  1. In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes until creamy.
  2. Add the milk carefully, and beat until smooth.
  3. Add the melted chocolate and beat it for 2 minutes.
  4. Add the vanilla and beat for 3 minutes.
  5. Gradually add the sugar and beat on low speed until it's creamy and of the desired consistency.
  6. You are now ready to ice your cooled cake or cupcakes.
  7. Enjoy!
magnolia-bakery-cupcakes

Would You Go to Magnolia Bakery?

I would truly love to try the real Magnolia Bakery cupcakes in New York one day. I do own a shopping bag, but I don't think that's any consolation. For now, my personal review is based on my humble baking skills and the best cupcake recipe from Magnolia Bakery. If the compliments and fat bellies of my friends and family are anything to go by, I think I must be doing something right with the "home baking version" of this famous little cupcake.

The effort you put into making this particular cupcake is truly worth it.

*Vote For Your Favorite*

Try Making a Wedding Cupcake Tower!

Besides choosing the wedding dress, a bride also needs to seriously consider what to do for her wedding cake! Wedding cakes can cost a lot of money, especially if you are paying for a cake shop to design and match one to your theme.

For the creative and budget-minded bride, there is always the option of designing and making your own wedding cake. This may seem like a tall order (especially when you have so many other things to take care of), but it is definitely an option if you can delegate this task or have the help of some family and friends.

Making a wedding cupcake tower is a popular option. Why?

  • They look fantastic.
  • They're not traditional and unique.
  • They are easy and simple to serve—there is no cutting needed!
magnolia-bakery-cupcakes

© 2008 Carmen Lee

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