Magnolia Bakery vanilla cupcakes recipe: Step-by-step recipe to try at home, ingredients, baking tips and more

Magnolia Bakery’s classic vanilla cupcakes are known for their soft, tender texture and rich vanilla flavour. The recipe uses a combination of self-rising flour and all-purpose flour to create a light crumb, while an electric mixer helps cream the butter and sugar until fluffy. The cupcakes are finished with creamy vanilla buttercream and rainbow sprinkles for a simple, bakery-style treat.

Ingredients

• 1½ cups self-rising flour
• 1¼ cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk, at room temperature
• 1 teaspoon pure vanilla extract
• Magnolia Bakery vanilla buttercream, for frosting
• Rainbow sprinkles, optional

Method

1. Prepare the oven: Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
2. Combine the flours: Mix the self-rising flour and all-purpose flour in a bowl and set aside.
3. Cream the butter and sugar: Using an electric mixer fitted with a paddle attachment, beat the softened butter until smooth. Gradually add the sugar and continue beating for about 3 minutes, until the mixture becomes light and fluffy.
4. Add the eggs: Beat in the eggs one at a time, making sure each is well incorporated before adding the next.
5. Combine the wet and dry ingredients: Add the flour mixture in three portions, alternating with the milk and vanilla extract. Scrape down the sides of the bowl between additions. Mix only until the ingredients are combined to avoid overworking the batter.
6. Fill the liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
7. Bake: Bake for 20–25 minutes, rotating the muffin tins halfway through. The cupcakes are ready when a cake tester inserted into the centre comes out clean.
8. Cool: Allow the cupcakes to cool in the tins for 15 minutes before transferring them to a wire rack. Let them cool completely.
9. Frost: Spread or pipe vanilla buttercream over the cooled cupcakes. Add rainbow sprinkles if desired and serve at room temperature.

Storage

Frosted or unfrosted cupcakes can be kept in an airtight container at room temperature for up to two days or refrigerated for up to one week. Bring refrigerated cupcakes back to room temperature before serving.

For longer storage, unfrosted cupcakes can be frozen for up to three months. Wrap them individually in plastic wrap and place them in a freezer bag or airtight container. Thaw at room temperature for a few hours or overnight in the refrigerator.