Magnolia Bakery’s Cupcakes

You don’t have to wait in line. You can make the famous West Village bakery’s cupcakes at home. Don’t forget the icing!

Ingredients

• 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
• 1 ¼ cups all-purpose flour, plus extra for dusting pans
• 1 ½ cups self-rising flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups sugar
• 4 large eggs, at room temperature

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    202 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 2 grams protein; 52 milligrams cholesterol; 110 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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24 cupcakes

Preparation

1. Preheat the oven to 350 degrees. Grease and lightly flour 2 12-cup muffin tins and then line with cupcake papers or grease. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
2. 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.
3. Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

About 45 minutes