Magnolia Bakery’s Cupcakes Recipe - NYT Cooking 9/23/21, 11:41 AM

Magnolia Bakery’s Cupcakes

By Susan Campos

Y I E L D 24 cupcakes

TIME About 45 minutes

You don't have to wait in line. You can make the famous West Village bakery's cupcakes at home. Don't forget the
icing (http://cooking.nytimes.com/recipes/11467-magnolia-bakerys-buttercream-vanilla-icing)!

INGREDIENTS PREPARATION

1 cup (2 sticks) of unsalted butter, Step 1

softened, plus extra for greasing Preheat the oven to 350 degrees. Line two 12-cup muffin tins with
pans cupcake papers. Mix the flours together in a bowl. In a glass measure,
1 ¼ cups all-purpose flour, plus mix the milk and vanilla.
extra for dusting pans
Step 2
1 ½ cups self-rising flour
In a large bowl, cream the butter with an electric mixer at medium
1 cup milk
speed until smooth. Add the sugar gradually and beat until fluffy
1 teaspoon vanilla extract (about 3 minutes). Add the eggs one at a time, beating well after each
2 cups sugar addition. Gradually add the flour mixture, alternating with the milk
and the vanilla, beating well after each addition. Spoon the batter into
4 large eggs, at room temperature
muffin cups about 3/4 full.

Step 3
Bake until the tops of the cupcakes spring back when lightly touched,
20 to 22 minutes. Remove cupcakes from the pans and cool on a rack
before icing (http://cooking.nytimes.com/recipes/11467-magnolia-
bakerys-buttercream-vanilla-icing).

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