Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, magnolia bakery inspired vanilla cupcakes with vanilla buttercream. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. In a small bowl, add the flours; stir to combine; set aside.
Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have magnolia bakery inspired vanilla cupcakes with vanilla buttercream using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream:
- Make ready 3 cups all purpose flour
- Prepare 1 teaspoon baking powder
- Prepare 1 cup (2 sticks) room temperature butter softened (unsalted)
- Prepare 2 1/2 cups sugar
- Make ready 4 large eggs - room temperature
- Prepare 1 cup milk
- Prepare 1 teaspoon vanilla extract
- Get Vanilla Buttercream
- Take 1 cup (2 sticks) room temperature butter softened (unsalted)
- Make ready 5 cups confectioners sugar
- Make ready 1/2 cup milk
- Prepare 2 teaspoon vanilla extract
With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. Make Magnolia Bakery's most popular flavor at home! The vanilla cake is rich and buttery with a light crumb. The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting.
Instructions to make Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream:
- Preheat oven to 350 degrees and prepare 24 muffin tins with large cupcake/muffin paper. In a small-medium bowl mix the baking powder with the flour and set aside.
- In a medium bowl soften the butter by beating it with an electric mixer. Gradually add the 2 cups of sugar until batter is fluffy and well mixed for almost 3 minuets. I usually scrape it in between with a rubber spoon and mix again.
- Add one egg at a time, making sure they blend with the mix
- Add your dry flour mix to the batter gradually in 3 parts, alternating with milk and the vanilla extract. To be more clear you add a bit of flour, milk and vanilla and then you beat, then repeat. DO NOT OVERMIX.
- Pour the batter equally in the cupcake tins and bake in the oven for 15-20 minutes. You can test your cake with a toothpick to determine if fully baked.
- Meanwhile prepare your vanilla buttercream. Do keep in mind that buttercream melts fast if not stored in the refrigerator, so i do recommend keeping the buttercream batter in the fridge before adding on top. Also make sure your cupcakes are cold before adding the buttercream as the heat will melt it.
- Combine butter, 2 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired thickness, it should feel a bit hard than normal cream.
- After adding your buttercream on your cupcakes, id suggest you keep for a few hours in the fridge for the buttercream to harden and give you that buttercream effect and taste! Yum Enjoy
Magnolia Bakery Weekly Cupcake - German Chocolate: Our German chocolate cake is made Red Velvet cake with whipped vanilla icing. Every day we serve our classic cupcakes! Reese's pieces chocolate peanut: A chocolate cake topped with peanut butter buttercream and Reese's Pieces. This easy vanilla cupcake recipe is from Magnolia's Bakery. The cupcakes are light, fluffy and perfectly flavored.
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