Vanilla Cupcakes with Vanilla Buttercream Frosting

…so I lied in my last post. Meant to post these right after Independence Day but summer got in the way. Nevertheless, here they are: my patriotic Magnolia vanilla cupcakes with complementary vanilla buttercream!

Apologies for the distant photograph; was enjoying the Fourth of July party far too much to take pictures. Sparklers are from a local party store, and sugar lime cookies courtesy of my wonderful friend Ashley, who accompanied me on my baking and Fourth of July journeys this year. It was wonderful having her back in town, if only for a few days! No one (other than my mom) appreciates baking in the kitchen watching good movies more than her.

Embarrassingly enough, on my first attempt making these cupcakes that night, I dropped an entire egg into the batter, and my beloved KitchenAid mixer dutifully chopped the eggshell into bits within seconds. I tried picking out the bits of shell, but soon admitted defeat and started over again. Such is life.

I’ve posted the Magnolia vanilla cupcake recipe previously (when I made my Super Bowl cupcakes earlier this year), but I’m posting the recipe after the jump for convenience. Hopefully Ashley will do a guest post and provide the recipe for her awesome sugar lime cookies!

Magnolia’s Vanilla Cupcakes
(courtesy Magnolia Bakery)

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup milk
1 teaspoon vanilla extract

Baking Temperature: 350 degrees
Baking Time: 20-25 minutes

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

Magnolia’s Vanilla Buttercream Frosting
(thanks again Magnolia!)

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
  2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar (note: I usually end up using about 5 cups. You want to make sure it’s stiff, but too much sugar and it’s too sweet. I’ve also tried cutting it with a teaspoon of flour, beating very well after addition of course).
  3. Add a few drops of food coloring if desired. Store at room temperature or else icing will set. Can be stored in an airtight container for 3 days.

One Response to Vanilla Cupcakes with Vanilla Buttercream Frosting

  1. Ashley says:

    Suzy Bakes and Ashley Makes! I LIKE IT!!

    I’m honored at the invite to do a guest post…we should discuss this further!

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