Archive | August, 2016

Ultimate Vanilla Cupcakes *NOT WHOLE 30 ;)

One of my favorite places in the world is Magnolia Bakery in New York.


When I lived there my freshman year I spent many a day walking to the West Village for a vanilla cupcake (and the Marc Jacobs store next door)..I’ve made their recipe several times and even shared it HERE.


Their buttercream is hard to beat but I think I’ve found an even better cake recipe, believe it or not. 

This cupcake crumb is light and airy and not overly sweet but oh so moist. Bowen declared these his favorite cupcakes to date and  a new Weir birthday may not know this about Bowen but he’s a cupcake connoisseur.


He makes sure to find the best cupcake shop in every town on his work travels. I had a precious friend celebrate a birthday a few days ago and thought these would be the perfect happy!



Let me know if you make these cupcakes and what you think! Anybody love Magnolia Bakery as much as me? IMG_5789

Ultimate Vanilla Cupcakes
Yields 16
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  1. 1 cup (225 grams) granulated sugar
  2. 1 vanilla bean
  3. 1 3/4 cups (175 grams) cake flour, not self-rising
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1/4 cup (57 grams) unsalted butter, room temperature
  8. 2 large eggs, room temperature
  9. 1/3 cup (75 grams) full-fat sour cream
  10. 1/4 cup canola oil or vegetable oil (60 ml)
  11. 1 tablespoon pure (not imitation) vanilla extract
  12. 2/3 cup (160 ml) whole milk
  13. Magnolia Bakery Buttercream
  14. 2 stick unsalted butter
  15. 8 cups powdered sugar
  16. 1/2 c whole milk
  17. 2 tsp vanilla extract
  18. 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.
  1. Preheat oven to 350 F
  2. In a small bowl, combine sugar and seeds from the vanilla bean.
  3. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  4. Add the vanilla bean sugar and mix until well combined.
  5. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
  6. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  7. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  8. Slowly add milk and mix on low speed until just combined. The batter will be liquid, not pancake batter liquid but milk liquid-dont worry you didnt mess up!
  9. Fill cupcake liners just over 1/2 full.
  10. Bake for 14 minutes and then test to see if they are done with toothpick. Next, remove them immediately from the tins and leave them on a cooling rack until cool then frost.
Adapted from Cupcake Project
Adapted from Cupcake Project
Mississippi Made
Bump/Run update: almost 23 weeks! Baby Bowen has popped out, we are still running but REALLY slowing down if that is even possible. I bet I’m at an 11:30 min mile. Im not using my Garmin just running by feel, today we ran an easy four before church with lots of stops for walking 😉