Magnolia Bakery Cupcakes

Wednesday, November 30, 2011
My friend Amy, whom I met when studying abroad in Italy at the beginning of this blog, sent me a cupcake recipe when she saw I was starting my cupcake project. I will be forever indebted to her! The recipe she sent me is for Magnolia Bakery's Vanilla cupcakes. Magnolia Bakery is a famous bakery in New York that makes amazing cupcakes. I made their cupcakes and am in love. Honestly, I don't think I've ever made cupcakes this good-looking or as delicious. They are truly amazing. I am adding them to my cupcake project because I haven't tasted a cupcake this good anywhere else yet. After making these, I had to order their cookbook because I know it will be equally amazing. I hope you enjoy them as well!

La mia amica Amy, chi ho conosciuto quando ero in Italia, mi ha mandato questo ricetta per delle cupcakes quando ho cominciato il mio progetto. La ricetta che mi ha mandato e' per le cupcakes della Magnolia Bakery a New York che e' una pasticceria famosa che fa delle cupcakes buonissime. Io ho fatto le loro cupcakes e sono buonissime. Non penso di avere fatto delle cupcakes cosi' buone in vita mia. Sono davvero buone. Dopo che ho fatto le cupcakes, ho dovuto prendere il loro libro di ricette perche' so che tutto sara' molto buono. Spero che anche a voi piacciano!

Magnolia Bakery's Vanilla Cupcakes 
with Vanilla Buttercream:

You will need this for the Cupcakes (makes 24 cupcakes):

1 1/2 cups Self-Rising Flour (this TRULY makes a difference)
1 1/4 cups All-Purpose Flour
1 cup Butter, Softened (NOT melted)
2 cups Sugar
4 large Eggs
1 cup Milk
1 tsp. Vanilla

1. Oven to 350 Degrees
2. Combine flours in a small bowl
3. In a large bowl, cream the butter until smooth
4. Add the sugar gradually and beat until fluffy
5. Add the eggs ONE AT A TIME (again, makes a difference, oh the things I learn slowly) and beat well after each addition
6. Add the dry ingredients in three parts alternating the milk and vanilla and beating until incorporated but not overmixed (I never understand this, just beat until it looks about right)
7. Spoon into the cupcake liners and fill 3/4 of the way
8. Bake for 20-25 minutes or until toothpick comes out clean (Mine baked for 21 1/2 minutes)
9. Cool completely before frosting

You will need this for the Buttercream Frosting:

1 cup Butter, softened (take this out of the fridge when you start baking the cupcakes and let soften on the counter)
6-8 cups Powdered Sugar
1/2 cup Milk
2 tsp. Vanilla

1. In a large mixing bowl, combine butter, 4 cups of the sugar, milk, and vanilla with electric mixer
2. Beat until smooth and creamy
3. Add sugar one cup at a time and beat well after each addition until frosting is thick enough to spread (I used about 7 cups)
*I then split the frosting in two and added Nutella (about 2 tablespoons) to one part and mixed it until it was all combined

Ready to bake

Never have I made such gorgeous cupcakes!

Just beautiful. 

I don't have a cool hole puncher thing so I just used the end of
a frosting tip to push down the center...

...And then filled the center with Nutella. 

And then added Nutella to the frosting. 

Be jealous. It was heaven. 


All done! 

And then I packed some up and sent them with my mom to work. 

3 Comments:

Megan said...

I really shouldn't read your blog at 4am with my stomach growling. Those look so yummy and I LOVE LOVE LOVE Nutella (ask Randy, I'll eat it by the spoonful when we have it...which is why we don't have it often). Your mom is one lucky woman to have partaken of those yummy cupcakes. Jealous? Yes. Yes I am.

Megan said...

I really shouldn't read your blog at 4am with my stomach growling. Those look so yummy and I LOVE LOVE LOVE Nutella (ask Randy, I'll eat it by the spoonful when we have it...which is why we don't have it often). Your mom is one lucky woman to have partaken of those yummy cupcakes. Jealous? Yes. Yes I am.

Liz Caravati said...

Can we make those when I come home??

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