Magnolia Bakery Vanilla Cupcakes With Vanilla Buttercream Icing Recipes

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Magnolia Bakery Vanilla Buttercream image

Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Number Of Ingredients 4



Magnolia Bakery Vanilla Cupcakes image

From the Magnolia Bakery. This is their most popular cupcake, iced with vanilla buttercream. The most popular color for the icing is pink. See Recipe #133675.

Recipe From food.com

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 24 cupcakes

Number Of Ingredients 7



Magnolia Bakery's Vanilla Birthday Cake and Frosting image

These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"

Recipe From food.com

Provided by Marie

Categories     Dessert

Time 50m

Yield 1 3 layer cake, 16 serving(s)

Number Of Ingredients 11



Magnolia Bakery Vanilla Cupcakes image

Make and share this Magnolia Bakery Vanilla Cupcakes recipe from Food.com.

Recipe From food.com

Provided by lriopelle

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 11

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  • Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
  • Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
  • Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
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