• Cooking Time:
  • Servings: 24
  • Preparation Time:


This is from "More from Magnolia bakery" cookbook. It is a bakery in New York City that is famous for their vanilla cupcakes and banana pudding.


  • 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 temperture
  • 1 cup milk
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees.
  • Grease, flour, and line pans as normal, set aside.
  • In a small bowl, combine flours. Set aside.
  • In a large bowl, on medium speed of a electric mixer, cream in butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the dry ingredients in three parts, alternating with milk and vanilla. With each addition, beat until ingredients are incorporated but do not overbeat. Using a rubber spatula, scape down batter in bowl to make sure the ingerdients are well blended.
  • Fill cake pans as normal.
  • Makes 2 dozen cupcakes bake for 20-25 minutes or 2-9 in layer cakes bake for 30-40 minutes.

Categories: Cupcakes  Dessert 

Author Credit: "More From Magnolia Bakery"

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