Hi everyone – it’s Eva from Eva Bakes here again to share a fantastic recipe with you today!
With my daughter’s joint birthday party quickly approaching earlier this month, I wasn’t sure what kind of cupcakes to bake. This year’s party was huge – we would have over 20 kids and their parents attend, so I planned to make 4 dozen cupcakes. I needed a recipe that I could easily double and appeal to both adults and children. I thought about Oreo cupcakes but didn’t want to make things more complicated. On top of that, my in-laws were going to visit for the party weekend, so my time was extremely limited. I needed a good cupcake recipe – fast.
The recipe I finally decided to try was this one from Magnolia Bakery. I’ve heard a lot of hype about Magnolia Bakery and their cupcakes. In fact, I hear a lot about cupcakeries. But what can I say? I’m cheap. I’m not usually one to dish out $2+ for a cupcake when I know that I can bake a dozen for the same price. Plus, I just get a lot of joy baking things for people. Not to mention I don’t add any funky ingredients into my cupcakes to make them shelf-stable.
I wasn’t able to try a cupcake on the day that they were baked, but I can tell you that they dried out just slightly overnight. I had them stored in an airtight container, but the cupcakes lost a bit of moisture. The parents all loved the cupcakes, though, and the kids seemed to love them too, so that is all that matters.
- 1 and ¼ cups all-purpose flour, plus extra for dusting pans
- 1 and ½ cups self-rising flour (to make your own self-rising flour, mix 1 cup of all-purpose flour, 1 and ½ teaspoons baking powder and ¼ teaspoon salt; this makes 1 cup of self-rising flour)
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 2 sticks unsalted butter, softened
- ¼ teaspoon salt
- 5 cups powdered sugar
- 1 Tablespoon vanilla extract
- 1-2 Tablespoons heavy cream
- blue food coloring
- sprinkles, for decorating (optional)
- Make the cupcakes:
- Preheat your oven to 350 degrees F. Line two standard muffin/cupcake pans with paper liners and set aside.
- In a medium sized bowl, whisk the flours together and set aside.
- In a measuring cup, mix together the milk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until smooth. Slowly add in the sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time until well mixed.
- Turn the mixer down to low and alternately add the flour mixture and milk, beginning and ending with the flour. Do not over mix.
- Evenly distribute the batter into your prepared baking pans, filling each paper liner at least ¾ full. Bake in your preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a
- large bowl if using a handheld mixer, whip the butter and salt on
- medium-high speed for about 30 seconds. Turn the mixer down to low and
- add the powdered sugar about ½ a cup at a time. Add vanilla and mix.
- Drizzle in the heavy cream. If your frosting seems too stiff, add more
- cream. If it's too soft, add more powdered sugar. Once the frosting is
- to your liking, add in the food coloring (I used about 10 drops) and mix until the color is uniform.
- Once the cupcakes are cool, pipe the frosting on top of the cupcakes and
- decorate with extra sprinkles if desired. I used a Wilton 1M open star
- tip to pipe my cupcakes.
Source: The New York Times; frosting from here