These vanilla cupcakes pair a soft butter-and-vanilla sponge with a fluffy buttercream frosting. The batter is creamed, then alternated with milk before it goes into a 12-cup tin. Frost them once cool and add sprinkles or any toppings you like.

Ingredients

To make these Magnolia’s vanilla cupcakes, you’ll need:

For the Cupcakes:

All-Purpose Flour – 1 ½ cups
Baking Powder – 1 ½ teaspoons
Salt – ½ teaspoon
Unsalted Butter – ½ cup, softened
Granulated Sugar – 1 cup
Large Eggs – 2
Pure Vanilla Extract – 2 teaspoons
Whole Milk – ½ cup

For the Frosting:

Unsalted Butter – 1 cup, softened
Powdered Sugar – 4 cups, sifted
Pure Vanilla Extract – 2 teaspoons
Milk – 2-3 tablespoons (for desired consistency)

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar

In a large bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.

4. Add the Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—do not overmix.

6. Fill the Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

7. Bake the Cupcakes

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

8. Make the Frosting

In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and 2 tablespoons of milk, beating until fluffy. Add more milk if needed to achieve your desired consistency.

9. Frost and Decorate

Once the cupcakes are completely cooled, frost them using a piping bag or a spatula. Decorate with sprinkles, edible glitter, or any toppings of your choice.

Tips for Success

Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth batter.
Don’t Overmix: Overmixing the batter can result in dense cupcakes.
Chill the Frosting: If the frosting becomes too soft, refrigerate it for 10-15 minutes before piping.

Try this recipe today and share the joy of homemade baking with family and friends. Don’t forget to share your creations and tag us on social media!

Frequently Asked Questions

Why should the ingredients be at room temperature?

Softened butter and room-temperature eggs and milk blend into a smooth batter. Cold ingredients make that harder.

How do I stop the cupcakes turning out dense?

Mix the batter only until the dry and wet ingredients come together. Overmixing is what makes cupcakes dense.

What can I do if the frosting gets too soft?

Put it in the fridge for 10 to 15 minutes before piping. You can also use a little less of the extra milk next time for a firmer frosting.

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Magnolia Vanilla Cupcake Recipe