Magnolia Bakery Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cupcakes:1 cup (2 sticks) unsalted butter, softened2 cups sugar4 large eggs, at room temperature1 cup milk (I use 2%, but whole tastes better)1 teaspoon vanilla extract1 1/2 cups self rising flour1 1/4 cups all-purpose flourClassic Buttercream Icing:1 cup (2 sticks) unsalted butter, very soft8 cups powdered sugar1/2 cup milk2 teaspoons vanilla extract
1. Preheat oven to 350 degrees.
2. Place cupcake papers in cupcake pan.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy (about 3 mins).
4. Add the eggs, one at a time, beating well after each addition.
5. Mix the milk and vanilla together. Combine the flours and add in two parts, alternating with the milk and vanilla mixture, beating well after each addition.
6. Divide the batter among the prepared cupcake pans (about 3/4 full). Bake for 20-22 mins or until a cupcake top springs back when lightly touched. Remove from pans and cool completely on rack before icing.
Classic American Buttercream Icing:
1. Place the butter in a large mixing bowl.
2. Add 4 cups of sugar and then the milk and vanilla.
3. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may not need all the sugar).
4. If desired, add a few drops of good coloring, and mix thoroughly.
5. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container up to 3 days.
Number of Servings: 24
Recipe submitted by SparkPeople user EBRUNDRETT.
2. Place cupcake papers in cupcake pan.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy (about 3 mins).
4. Add the eggs, one at a time, beating well after each addition.
5. Mix the milk and vanilla together. Combine the flours and add in two parts, alternating with the milk and vanilla mixture, beating well after each addition.
6. Divide the batter among the prepared cupcake pans (about 3/4 full). Bake for 20-22 mins or until a cupcake top springs back when lightly touched. Remove from pans and cool completely on rack before icing.
Classic American Buttercream Icing:
1. Place the butter in a large mixing bowl.
2. Add 4 cups of sugar and then the milk and vanilla.
3. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may not need all the sugar).
4. If desired, add a few drops of good coloring, and mix thoroughly.
5. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container up to 3 days.
Number of Servings: 24
Recipe submitted by SparkPeople user EBRUNDRETT.
Nutritional Info Amount Per Serving
- Calories: 477.4
- Total Fat: 20.3 g
- Cholesterol: 216.6 mg
- Sodium: 69.1 mg
- Total Carbs: 69.8 g
- Dietary Fiber: 0.4 g
- Protein: 8.2 g
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