47 minutes
A delightful recipe for classic vanilla cupcakes from the famous Magnolia Bakery, featuring a soft and tender crumb with a hint of vanilla.
All Purpose Flour, sifted
cups
Self-Rising Flour, sifted
cups
Milk, at room temperature
cups
teaspoons
Unsalted Butter, softened
cups
cups
Large Eggs, at room temperature
each
1. Preparation
Preheat your oven to 350 degrees Fahrenheit and line two 12-cup muffin tins with cupcake papers.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour with the self-rising flour.
3. Combine Milk and Vanilla
Stir the milk with the vanilla extract in a glass measure.
4. Cream Butter and Sugar
In a large bowl, cream the unsalted butter with an electric mixer until smooth, then add sugar and beat for about 3 minutes until pale and fluffy.
5. Add Eggs
Add the eggs one at a time to the creamed mixture, beating well after each addition.
6. Combine Dry and Wet Mixtures
Alternately add the flour mixture and the milk mixture to the buttery base, starting and ending with flour, mixing well after each addition.
7. Fill Muffin Cups
Using a spoon, fill the muffin cups with the prepared batter, each about 3/4 full.
8. Bake
Bake in the preheated oven for 20-22 minutes, until the tops spring back to the touch.
9. Cool
Once baked, remove the cupcakes and let them cool on a rack.
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