Magnolia Bakery’s vanilla cupcakes

Never been to the famous Magnolia Bakery? Never fear – make your own version at home for a fraction of the price! These are perfect for a birthday celebration or any other special occasion!

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With Addie’s joint birthday party quickly approaching earlier this month, I wasn’t sure what kind of cupcakes to bake. This year’s party was huge – we would have over 20 kids and their parents attend, so I planned to make 4 dozen cupcakes. I needed a recipe that I could easily double and appeal to both adults and children. I thought about Oreo cupcakes but didn’t want to make things more complicated. On top of that, my in-laws were going to visit for the party weekend, so my time was extremely limited. I needed a good cupcake recipe – fast.

The recipe I finally decided to try was this one from Magnolia Bakery. I’ve heard a lot of hype about Magnolia Bakery and their cupcakes. In
fact, I hear a lot about cupcakeries. But what can I
say? I’m cheap. I’m not usually one to dish out $2+ for a cupcake when I
know that I can bake a dozen for the same price. Plus, I just get a lot
of joy baking things for people. Not to mention I don’t add any funky
ingredients into my cupcakes to make them shelf-stable.

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Addie was disappointed when I told her that I’d bake vanilla cupcakes, but once I said that I’d make the frosting “Elsa” blue and add fun sprinkles, she was sold. The cupcake was nice and fluffy, and the frosting was a classic American-style buttercream. The frosting was such a hit that several of the kids quickly ate it off the tops of the cupcakes and then complained that I forgot to frost them. Sneaky kids!

I wasn’t able to try a cupcake on the day that they were baked, but I can tell you that they dried out just slightly overnight (but didn’t lose any additional moisture after several days). I had them stored in an airtight container, but the cupcakes lost a bit of moisture. The parents all loved the cupcakes, though, and the kids seemed to love them too, so that is all that matters.

Please visit Mandy’s Recipe Box for the full recipe!

Yield: About 24 cupcakes

Source: The New York Times; frosting from here


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