Instructions:
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- Whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Gradually add dry ingredients and milk, alternating, beginning and ending with dry. Mix until just combined.
- Fill cupcake liners two-thirds full.
- Bake 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Frost cooled cupcakes.
Magnolia Bakery Vanilla Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- Beat butter until creamy.
- Gradually add powdered sugar, beating well after each addition.
- Add milk and vanilla. Beat until light and fluffy.
- Add food coloring (optional).
- Frost!
Variations
Want to mix things up? Try these:
- Chocolate Lover’s Delight: Add ¼ cup unsweetened cocoa powder to the dry ingredients.
- Lemon Zest: Add the zest of one lemon and a teaspoon of lemon extract to the batter.
- Strawberry Surprise: Fold in ½ cup chopped fresh strawberries.
Keto Version
Enjoy a keto-friendly version using these substitutions:
- 1 ½ cups almond flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened almond milk
- Keto-friendly vanilla buttercream frosting
Follow the original instructions.
FAQ
- Q: Can I make them ahead? A: Yes! Bake and store unfrosted cupcakes in an airtight container at room temperature for up to three days. Refrigerate frosted cupcakes.
- Q: Can I freeze them? A: Yes, for up to three months. Wrap tightly in plastic wrap and store in an airtight container or freezer bag.
- Q: Can I use different frosting? A: Absolutely! Experiment with chocolate, cream cheese, or coconut.
Conclusion
Enjoy these delicious, bakery-worthy cupcakes! Happy baking!