Jill Layton
November 10, 2015 9:20 am

The holiday season is rapidly approaching, so naturally, the logical thing to do is to prepare our minds and bellies with a day dedicated to food. Specifically, dessert. Double specifically, vanilla cupcakes. You may not have known it, but that day is today, folks. Today is officially National Vanilla Cupcake Day! The day when people all over the United States of America may or may not indulge in vanilla cupcakes, but the option is there. OK technically, the option is always there, but since today is a national holiday, people will probably be indulging a little bit more. We’re surprised schools weren’t closed for such a momentous holiday. Seriously. Vanilla cupcakes are delicious.

Magnolia Bakery, a staple in NYC (also with stores in LA and Chicago), makes some incredibly tasty and pretty-to-look-at cupcakes. You may remember Magnolia Bakery from a scene in a small, unknown TV show called Sex and the City, when Carrie tells Miranda about her new crush Aiden (swoon) while devouring classic vanilla cupcakes with pink icing.

Well, Magnolia Bakery was kind enough to share two of their famous cupcake recipes with us. Which means, WE NOW KNOW HOW TO MAKE THESE AMAZING CUPCAKES!

Here are the recipes:

Magnolia Bakery Vanilla Cupcakes

1 ½ cups self-rising flour

1 ¼ cups all purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

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

Magnolia Bakery Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened

1 box (4 cups) confectioners’ sugar

2 – 3 TBLS milk

1 teaspoons vanilla extract

Cream the butter in a large mixing bowl. Add the vanilla. Gradually add sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 TBLS of milk. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.

Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.

These cupcakes look AMAZING, right? If you aren’t a baker, but want to try these delicious cupcakes, Magnolia Bakery ships anywhere in the U.S.. Vanilla cupcakes for everyone!

(Featured images via Magnolia Bakery, Shutterstock) 

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