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Magnolia's Vanilla Cupcake

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Magnolia's Vanilla Cupcake
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Makes: 12 servings adjust
The iconic cupcake from NYC's Magnolia bakery. Perfect treat for a Lazy Sunday :)



Step 1

Preheat oven to 350 degrees F.


  • 1 12 cups Self-Rising Flour
  • 1 14 cups All-Purpose Flour

Step 2

THE CUPCAKES: In a small bowl, combine the flours. Set aside.


  • 1 cup Unsalted Butter
  • 2 cups Sugar

Step 3

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.


  • 4 large Egg, room temperature

Step 4

Add the eggs, 1 at a time, beating well after each addition.


  • 1 teaspoon Vanilla Extract
  • 1 cup Milk

Step 5

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.


  • 12 Cupcake Papers

Step 6

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

Step 7

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.

Step 8

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.


  • 8 cups Confectioner's (Icing) Sugar
  • 12 cup Milk
  • 2 teaspoons Vanilla Extract
  • 1 cup Unsalted Butter, softened

Step 9

THE ICING: 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 to 5 minutes.

Step 10

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

Step 11

Spread icing on top of cupcakes and enjoy!
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