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Magnolia's Vanilla Cupcakes Recipe

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This recipe for Magnolia's Vanilla Cupcakes, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Marshall
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cupcakes:
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, at room temperature
1 cup milk
2 teaspoons vanilla extract

Icing:
Vanilla Buttercream, recipe follows

Directions:
Directions:
Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside. 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. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Personal Notes:
Personal Notes:
Be careful - mix both the batter and frosting exactly as long as the recipe says, otherwise the cupcakes will be a little dry and you will taste the powdered sugar in the frosting. But if you follow the instructions exactly, you will have the world’s best vanilla cupcakes.

 

 

 

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