Magnolia bakery cupcakes recipe New York

INGREDIENTS

1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans

1 ¼ cups all-purpose flour, plus extra for dusting pans

1 ½ cups self-rising flour

1 cup milk

1 teaspoon vanilla extract

2 cups sugar

4 large eggs, at room temperature

PREPARATION

Preheat the oven to 350 degrees. Grease and lightly flour 2 12-cup muffin tins and then line with cupcake papers or grease. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.

In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.

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.

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened

8 cups confectioners' sugar

½ cup milk

2 teaspoons vanilla extract

 Food coloring (optional)

PREPARATION

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.