Magnolia's Vanilla Cupcake

Name: Magnolia's Vanilla Cupcake
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 24 cupcakes
Ingredients: 1 1/2 cups self-rising flour; 2 cups sugar 1 1/4 cups all-purpose flour; 4 large eggs,p'.- at room temperature; 1 cup milk; 1 teaspoon vanilla extract; 1 cup (2 sticks) unsalted butter, softened; 6 to 8 cups confectioners' sugar; 1/2 cup milk; 2 teaspoons vanilla extract

Getting reviews...

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.

Level: Easy
Total: 1 hr 45 min

Prep: 5 min
Inactive: 1 hr
Cook: 40 min

Yield: 24 cupcakes

Level: Easy
Total: 1 hr 45 min

Prep: 5 min
Inactive: 1 hr
Cook: 40 min

Yield: 24 cupcakes

Ingredients

Cupcakes:

1 1/2 cups self-rising flour

2 cups sugar 1 1/4 cups all-purpose flour

4 large eggs,p'.- at room temperature

1 cup milk

1 teaspoon vanilla extract

Vanilla Buttercream:

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Cook’s Note

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.