Description
Magnolia Bakery Cupcakes bring classic New York sweetness right to your kitchen. Rich vanilla buttercream and perfectly moist cake promise a delightful dessert experience you’ll savor with pure bakery-style satisfaction.
Ingredients
Scale
Cupcake Base:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, softened
- 2 large eggs
Leavening Agents:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Liquid and Flavor Enhancers:
- 1/2 cup (120 milliliters) buttermilk
- 2 teaspoons vanilla extract
Instructions
- Prepare the oven environment by heating to 350F (175C) and arrange paper liners in a cupcake pan.
- Create a dry ingredient foundation by whisking flour, baking powder, baking soda, and salt in a medium bowl, then set aside.
- Transform butter and sugar into a light, airy mixture by beating them together for 3-4 minutes until achieving a fluffy consistency.
- Incorporate eggs individually, ensuring thorough integration after each addition, then infuse vanilla extract into the mixture.
- Carefully blend dry ingredients with the butter mixture, alternating with buttermilk. Begin and conclude with dry ingredients, mixing until just harmonized.
- Distribute batter evenly across cupcake liners, filling each approximately two-thirds full.
- Bake for 18-20 minutes at 350F, verifying doneness with a toothpick test. Allow minimal cooling in the pan before transferring to a wire rack for complete cooling.
- Craft the buttercream by beating butter until smooth, gradually introducing powdered sugar at low speed.
- Enhance frosting with milk, vanilla extract, and a salt pinch, then whip at high speed for 2-3 minutes until achieving a luxurious, fluffy texture.
- Once cupcakes have thoroughly cooled, embellish with buttercream using a piping bag or spatula for an elegant finish.
Notes
- Try different milk alternatives like almond or oat milk for a dairy-free version of these cupcakes.
- Room temperature ingredients ensure smoother batter and more even baking, so take eggs and butter out 30 minutes before mixing.
- Avoid overmixing the batter to prevent dense, tough cupcakes; stop mixing as soon as ingredients are just combined.
- For gluten-free options, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the cupcake’s delicate texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg