Magnolia Bakery Vanilla Cupcakes and 4th of July

This is the cupcake recipe the famous Magnolia Bakery uses and it has been the recipe I have used for the last few years too. It makes a delicious cupcake and I have used it as a base recipe for all sorts of yummy modifications.

For 4th of July a couple years ago I made a cupcake flag with magnolia cucpcakes with a little variation for each color of the flag. The red cupcakes were strawberry and I added fresh strawberry into the cupcake recipe and the buttercream. The Blue were lemon and I just added some lemon extract, a dash of lemon juice and some lemon zest to the batter and buttercream recipe and the White were actually the Magnolia red velvet recipe with a fresh cream filling and a creamcheese buttercream and fresh cream whip recipe I make. If you would like more details on the buttercream and the variations I use please let me know with a lil comment :)




  • 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


Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) 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, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. 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 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

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