Magnolia Bakery Favorites

my favorite part of baking is the tasting.. AND the final counter wipe when the kitchen is shiny clean and back to working order. For some reason when I bake I make the BIGGEST mess, I usually have flour covering me head to toe-so much so that I need to hose off.


I am normally extremely organized in the kitchen, I guess it’s the culinary school coming out in me but I like to have a place for everything and everything in its place. The satisfaction I get from cleaning the kitchen after I’ve destroyed it with cupcake batter is strange but wonderful.


My reward today: Magnolia Bakery cupcakes. My FAVORITE thing in the WHOLE world. I fell in love with Magnolia Bakery before I moved to New York and when I lived there I made a point to go often. Everytime I had company in town or any time I was having a sad day I would walk over to Bleeker street and get myself a vanilla cupcake and all would be well.


Bowen’s never had Magnolia but he is OBSESSED with Muddy’s in Memphis and I think the plain jane cupcake is extremely similar. So these are for Bowen and my parents who are coming in town this weekend. Mom loves Muddy’s too and I love pink, so there you have it.


Magnolia Bakery Vanilla Cupcakes

(recipe adapted from Martha Stewart site)

1 1/2 c. self rising flour

1 1/4 c. all purpose flour

2 sticks unsalted butter, softened

2 c. sugar

4 large eggs, room temp

1 cup milk (I used 1/2 c. cream & 1/2 c. water-I didn’t have milk!)

1 tsp vanilla extract

Magnolia Bakery Buttercream (see below)


cupcake batter ↑


pink buttercream↑

What You Do: Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.


Buttercream Frosting

(adapting from Martha)

2 stick unsalted butter, softened

6 cups powdered sugar

1/2 c milk ( I used half water, half cream)

2 tsp vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.


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