Magnolia's Vanilla Cupcake Recipe

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Magnolia's Vanilla Cupcake
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Ingredients
8
Count
Nutrition
140
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Icing:
  2. Preheat oven to 350 degrees F.
  3. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
  4. In a small bowl, combine the flours. Set aside.
  5. 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. Add the eggs, 1 at a time, beating well after each addition. 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. 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.
  6. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  7. Vanilla Buttercream:
  8. The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
  9. 1 cup (2 sticks) unsalted butter, softened
  10. 6 to 8 cups confectioners' sugar
  11. 1/2 cup milk
  12. 2 teaspoons vanilla extract
  13. 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 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
  14. Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 139.9 Kcal (586 kJ)
Calories from fat 43.11 Kcal
% Daily Value*
Total Fat 4.79g 7%
Cholesterol 41.33mg 14%
Sodium 110.19mg 5%
Potassium 45.67mg 1%
Total Carbs 21.35g 7%
Sugars 10.33g 41%
Dietary Fiber 0.43g 2%
Protein 2.87g 6%
Iron 0.6mg 3%
Calcium 45.8mg 5%
Amount Per 100 g
Calories 293.01 Kcal (1227 kJ)
Calories from fat 90.29 Kcal
% Daily Value*
Total Fat 10.03g 7%
Cholesterol 86.55mg 14%
Sodium 230.77mg 5%
Potassium 95.64mg 1%
Total Carbs 44.7g 7%
Sugars 21.64g 41%
Dietary Fiber 0.9g 2%
Protein 6.01g 6%
Vitamin A 0.1mg 2%
Iron 1.3mg 3%
Calcium 95.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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