How to make The best cupcakes ever!

December 30, 2007 Jasmine
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CupcakesThese cupcakes are the best! Yeah I know, that is what every one says, but seriously, these are wonderful! I have tried many cake mixes(store mixes)in my day and most the time was not impressed. I think the only time I was impressed was the year my aunt made lemon cupcakes with cream cheese frosting. I believe the mix was Pilsbury. Even though these mixes have gone on sale for .50 cents to $1.00 over the holidays I can NOT bring myself to buy something, no matter how cheap, laden with trans fat!

cupcakes 2

SO this means I need to find delicious recipes for mixes on my own. As I posted earlier in my Magnolia Bakery Vanilla Cupcakes blog, I was inspired by Chocolatechic’s and Zsuzsanna’s cupcake stands. They were so cute I had to get my own! Then I went in search of the perfect recipe to go along with them. I found it while searching for cookie recipes.

Like I said before they are tender, light, fluffy, moist, everything you would want in a cupcake. I do recommend using real butter though. I used real vanilla extract as well but I am sure artificial vanilla would be fine. I even calculated last nite how much it cost me to make these.

Now here is a small adjustment, they say 6-8 cups of sugar for the frosting of 2 dozen cupcakes. But I have found when smearing the frosting on top that is double what I need. Now maybe when I get into fancy swirls and what not, maybe I will need that much frosting? *Shrugs*. The only thing I did not add up was the vanilla, but if you are using artificial it would add what a penny or so? lol

cupcakes 3

I buy real butter at Smart N Final, it is $5.65 for 3 lbs. I buy confectioners sugar there to and that is $2.55 for 4 lbs, eggs at Lonq’s are always $1.20, sugar I catch sales sometimes but more often than not it is $2.99, the self rising flour was 1.69 for 5 lbs, the all-purpose flour was $1.50, milk is $6.59 for 2 gallons.

Anyhow, when I added this up it was $4.78 for 2 dozen cupcakes the way the recipe is written(with all the frosting). That is less than .20 cents a cupcake. If you are making this recipe for the first time I would follow it closely and use 7-8 cups of sugar. The price for the cupcakes with halfing the frosting recipe is $3.52 or less than .15 cents per cupcake.

So you see you can use expensive ingredients(real butter) and still save money. Mixes in the store are generally $2.00 and frosting is like $2.50! I don’t know if that makes 1 or 2 dozen cause I haven’t used a store mix in ages. And then they still want you to add stuff like eggs, milk, oil, etc. I will have to price those out later. Anyhow these are very delicious and were a big hit over the holidays here.

This is definately going to be one of my main recipes for cupcakes. I did not use any whole wheat what so ever. It would probably ruin them. hahahahahah

In my last blog I realized I forgot to post the recipe and I kind of felt bad when Zsuzsanna stopped by that blog and said she needed to make cupcakes every day to get good use of it! Those children need cupcakes and Zsuzsanna needs more recipes. How can I disappoint that wonderful family? I can’t, so here you go. lol Don’t forget, you can also put blueberry muffins and brownies on the stand. 🙂
CLick link for the recipe for Magnolia’s Vanilla Buttercream Frosting
Magnolia’s Vanilla Cupcakes

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla – the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink).Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)



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

1 teaspoon vanilla extract


Vanilla Buttercream (recipe follows) or Chocolate Buttercream


Preheat oven to 350 degrees.

Line two 12-cup 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, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. 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 three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Magnolia’s Vanilla Buttercream Frosting

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.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*


1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

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 3-5 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.

If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

What is your favorite cupcake recipe?

Entry Filed under: baking,cupcakes,desserts,Magnolia Bakery,recipes

8 Comments Add your own

  • 1. Sonshine  |  January 1, 2008 at 5:01 am

    Another wonderful looking recipe! I usually get a store cake mix which makes 2 dozen cupcakes. Usually I can get the mixes for 50 cents to $1 a box on sale and the frosting for $1.50 a can(or at Aldis for 99 cents/can).

    As for favorite cupcake recipe, I will have to say that it is triple chocolate fudge! Yummy! Sorry so far I haven’t found a homemade recipe for it…soooo Betty Crocker to the rescue! LOL

  • 2. Jasmine's Journey  |  January 3, 2008 at 10:24 am

    That is a good deal. Just watch out for trans fat. That is my big beef with store mixes. I did find one place, Walmart store brand. They use lard of tallow, no transfat.

    Tripe chocolate fudge sounds really good!

  • 3. dangerouslydeliciousrecip&hellip  |  January 26, 2008 at 6:40 pm

    […] besides the immediate family, only 3. It was still a very nice time. I got to wow everyone with my awesome vanilla cupcakes. I also realized my cousin can make some awesome appetizers. There was way too much food and we all […]

  • 4. dangerouslydeliciousrecip&hellip  |  February 4, 2008 at 9:26 am

    […] Mignon for the adults with Sautee’d Mushrooms and Mashed Potatoes with Salad. I will be making cupcakes too but am going to try a new […]

  • 5. dangerouslydeliciousrecip&hellip  |  February 8, 2008 at 9:37 pm

    […] so I have made Magnolia’s Vanilla cupcakes before like 3 times and raved about them here and . They are REALLY good! The other day was my ds’s birthday so I wanted to make him some […]

  • 6. Raani  |  April 24, 2008 at 6:31 pm

    That’s it! I’m linking to you!

  • 7. jasmine  |  April 24, 2008 at 10:43 pm

    Hi Raani!

    So glad you stopped by. I linked you back as well. This is an awesome recipe but a few words of caution.

    1. You will probably need the whole 8 cups of sugar.

    2. I believe I used the wire whisk attachment on my kitchenaid to whip the frosting.

    3. If it is not thick enough and too runny they say to add more sugar. Or you could add some cocoa powder and make them chocolate!

    4. I am finding that with cupcakes, if I am doing other baking I need to bake the cupcakes first or the time in the oven is off and they burn.

    Have fun!! Let me know how they turn out.

  • 8. Dangerously Delicious Rec&hellip  |  June 16, 2008 at 12:32 pm

    […] the other day we did a trial run for a 4th of July cake. I used the recipe for Magnolia’s Vanilla Cupcakes, but made cake instead.   Joe is the one who frosted and decorated the two cakes. I also bought […]

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