Classic Magnolia Bakery Vanilla Dream Cupcakes
Indulge in the delightful sweetness of Classic Magnolia Bakery Vanilla Dream Cupcakes. This recipe, a staple from one of NYC's beloved bakeries, combines rich buttery flavor with a fluffy texture, ensuring each bite is a creamy, dreamy experience. Topped with luscious vanilla buttercream icing, these cupcakes are perfect for celebrations, gatherings, or simply satisfying your sweet tooth. Easy to make and even easier to share, this cupcake recipe will surely become a cherished favorite in your baking repertoire.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
Self-rising flour
1 1/2 cups (Whisk before use.)
All-purpose flour
1 1/4 cups (Whisk before use.)
Unsalted butter
1 cup (Softened to room temperature.)
Granulated sugar
2 cups (No preparation needed.)
Eggs
4 large (Room temperature.)
Milk
1 cup (Room temperature.)
Vanilla extract
1 teaspoon (No preparation needed.)
Unsalted butter (for icing)
1 cup (Softened to room temperature.)
Confectioners' sugar
6 cups (Sifted.)
Milk (for icing)
1/2 cup (Room temperature.)
Vanilla extract (for icing)
2 teaspoons (No preparation needed.)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare two 12-cup muffin tins by lining them with cupcake liners.
2
In a small bowl, whisk together the self-rising and all-purpose flour, and set aside.
3
In a large mixing bowl, use an electric mixer to cream the unsalted butter on medium speed until it's smooth and creamy.
4
Gradually add in the sugar, beating the mixture until it's fluffy, which should take about 3 minutes.
5
Add the eggs one at a time, ensuring to beat well after each addition to fully incorporate them.
6
In three additions, blend in the combined dry ingredients, alternating with the milk and the vanilla extract. Beat just until blended, making sure to scrape down the sides of the bowl to ensure everything is mixed well but do not overbeat.
7
Carefully spoon the batter into the prepared cupcake liners, filling each about three-quarters full.
8
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9
Once baked, allow the cupcakes to cool in the tins for 15 minutesbefore transferring them to a wire rack to cool completely.
10
To prepare the icing, place softened unsalted butter in a large mixing bowl. Add 4 cups of confectioners' sugar, followed by the milk and vanilla extract.
11
Using an electric mixer on medium speed, beat the mixture until it is smooth and creamy, which should take about 3 to 5 minutes.
12
Gradually add the remaining 2 cups of confectioners' sugar, one cup at a time, mixing well for about 2 minutes after each addition until the icing reaches a thick, spreadable consistency.
13
Once the cupcakes have cooled, generously frost each one with the vanilla buttercream icing, and enjoy your delicious creation!
Nutrition Information
9g
Fat
28g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Magnolia Bakery Vanilla Dream Cupcakes?
They are a signature dessert from NYC's Magnolia Bakery known for their buttery flavor, fluffy texture, and rich vanilla buttercream icing.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C).
How should I prepare the cupcake tins?
You should prepare two 12-cup muffin tins by lining them with cupcake liners.
What types of flour are required for this recipe?
The recipe requires 1 1/2 cups of self-rising flour and 1 1/4 cups of all-purpose flour.
How do I prepare the flour before mixing?
Whisk the self-rising and all-purpose flour together in a small bowl and set it aside.
How long should I cream the butter and sugar?
Cream the butter until smooth, then add the sugar and beat for about 3 minutes until the mixture is fluffy.
What is the correct way to add eggs to the batter?
Add the eggs one at a time, ensuring you beat the mixture well after each addition to fully incorporate them.
How should the dry and wet ingredients be combined?
Add the dry ingredients in three additions, alternating with the milk and vanilla extract, beating just until blended.
Should I overbeat the cupcake batter?
No, you should beat just until blended and scrape down the sides of the bowl to avoid overbeating.
How much batter should I put in each cupcake liner?
Fill each cupcake liner about three-quarters full.
What is the baking time for these cupcakes?
Bake the cupcakes for 20 to 25 minutes.
How can I tell if the cupcakes are fully baked?
They are done when a toothpick inserted into the center of a cupcake comes out clean.
How long should the cupcakes cool in the tins?
Allow the cupcakes to cool in the tins for 15 minutes before moving them to a wire rack.
What ingredients are needed for the icing?
The icing requires softened unsalted butter, 6 cups of confectioners' sugar, milk, and vanilla extract.
How long do I beat the initial icing mixture?
Beat the butter, 4 cups of sugar, milk, and vanilla on medium speed for 3 to 5 minutes until smooth.
How do I incorporate the remaining sugar into the icing?
Gradually add the remaining 2 cups of sugar, one cup at a time, mixing for 2 minutes after each addition.
What consistency should the icing have?
The icing should reach a thick, spreadable consistency.
When is it safe to frost the cupcakes?
Frost the cupcakes only after they have cooled completely.
How many calories are in one cupcake?
Each cupcake contains approximately 200 calories.
What is the fat content per serving?
There are 9 grams of fat per serving.
How many carbohydrates are in each cupcake?
There are 28 grams of carbohydrates per cupcake.
How much protein does one cupcake provide?
Each cupcake provides 2 grams of protein.
Does the recipe require room temperature eggs?
Yes, the recipe specifies that the 4 large eggs should be at room temperature.
Should the butter be softened for the batter?
Yes, the unsalted butter for the cupcake batter should be softened to room temperature.
What kind of sugar is used for the cupcakes versus the icing?
Granulated sugar is used for the cupcake batter, while confectioners' sugar is used for the buttercream icing.
Should the confectioners' sugar be prepared in any way?
The recipe recommends that the confectioners' sugar be sifted.
How much milk is used in the icing?
The icing requires 1/2 cup of room temperature milk.
How many ingredients are in this recipe in total?
There are 11 ingredients total, including those for both the cupcakes and the icing.
Is the butter used in the icing salted or unsalted?
The recipe specifically calls for unsalted butter for the icing.
What occasions are these cupcakes suitable for?
They are perfect for celebrations, gatherings, or as a sweet treat to share with others.