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+ servings
Red White Blue Magnolia Cupcake

Magnolia Bakery inspired Vanilla Cupcakes

Magnolia bakery inspired vanilla cupcakes with buttercream frosting.
Servings 24



  • 1 2/3 cup sugar
  • 1 1/2 cup Self Rising Flour
  • 1 1/4 cup Cake flour substitute AP Flour
  • 2 sticks butter unsalted softened
  • 4 large eggs room temperature
  • 1 cup whole milk
  • 1 tsp Vanilla Extract pure


  • 4-6 Cup Powder Sugar
  • 2 sticks butter unsalted softened
  • 1/4 cup whole milk subsitute Heavy Cream
  • 1 tsp Vanilla Extract pure



  • Pre heat oven to 325 degrees f. Cream the butter for 2-3 minutes. Gradually add the sugar and beat an additional 2-3 minutes. Continue to beat and add eggs one at a time. Continue to beat until all eggs have been incorporated and the mixture is light and fluffy.
  • Combine flours. Gradually add flour while alternating with the the milk and vanilla. Ending with the milk. Line cupcake pan with baking cups. Using an ice cream scooper drop even amounts of batter into each cup, no more than 2/3rds full. Lightly tap the pan and then bake about 20 mins. or until a toothpick comes out clean. Remove from oven let cool, remove cupcakes from the pan and let cool completely before icing.

Buttercream Frosting

  • Whip together about 5 cups of powdered sugar with butter, milk and vanilla. Gradually add more sugar until desired consistency is reached.
  • Spread or pipe icing on cooled cupcakes and decorate with your favorite sprinkles or leave plain. You will need more sugar to make a firmer frosting that can be piped. Start with 5 and then add 1/4 cup at a time.


Recipe adapted from Pop Sugar 
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