Magnolia Bakery’s Cupcakes Recipe

Notes

Makes 24

Nutritional Information Nutritional analysis per serving (32 servings) 202 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 3 grams protein; 111 milligrams sodium;

Ingredients

• 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
• 1 1/4 cups all-purpose flour, plus extra for dusting pans
• 1 1/2 cups self-rising flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups sugar
• 4 large eggs, at room temperature

Directions

• 1.

  Preheat the oven to 350 degrees. Line two 12-cup muffin tins, plus one with about 4-6 with cupcake papers.

• 2.

  Mix the flours together in a bowl.

• 3.

  In a glass measure, mix the milk and vanilla. Add an extra teaspoon of vanilla if you want for extra flavor.

• 4.

  In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full (use a cupcake scoop (20) but have it flat when full, not rounded for more cupcakes with flatter tops).

• 5.

  Bake until the tops of the cupcakes spring back when lightly touched, ~16 minutes. Remove cupcakes from the pans and cool on a rack before icing.