Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream.
You can cook Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream
- You need 3 cups of all purpose flour.
- Prepare 1 teaspoon of baking powder.
- Prepare 1 cup (2 sticks) of room temperature butter softened (unsalted).
- It’s 2 1/2 cups of sugar.
- It’s 4 of large eggs – room temperature.
- It’s 1 cup of milk.
- You need 1 teaspoon of vanilla extract.
- You need of Vanilla Buttercream.
- It’s 1 cup (2 sticks) of room temperature butter softened (unsalted).
- You need 5 cups of confectioners sugar.
- It’s 1/2 cup of milk.
- You need 2 teaspoon of vanilla extract.
Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream instructions
- Preheat oven to 350 degrees and prepare 24 muffin tins with large cupcake/muffin paper. In a small-medium bowl mix the baking powder with the flour and set aside..
- In a medium bowl soften the butter by beating it with an electric mixer. Gradually add the 2 cups of sugar until batter is fluffy and well mixed for almost 3 minuets. I usually scrape it in between with a rubber spoon and mix again..
- Add one egg at a time, making sure they blend with the mix.
- Add your dry flour mix to the batter gradually in 3 parts, alternating with milk and the vanilla extract. To be more clear you add a bit of flour, milk and vanilla and then you beat, then repeat. DO NOT OVERMIX..
- Pour the batter equally in the cupcake tins and bake in the oven for 15-20 minutes. You can test your cake with a toothpick to determine if fully baked..
- Meanwhile prepare your vanilla buttercream. Do keep in mind that buttercream melts fast if not stored in the refrigerator, so i do recommend keeping the buttercream batter in the fridge before adding on top. Also make sure your cupcakes are cold before adding the buttercream as the heat will melt it..
- Combine butter, 2 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired thickness, it should feel a bit hard than normal cream..
- After adding your buttercream on your cupcakes, id suggest you keep for a few hours in the fridge for the buttercream to harden and give you that buttercream effect and taste! Yum Enjoy.
