Recipe of Jamie Oliver Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, magnolia bakery inspired vanilla cupcakes with vanilla buttercream. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have magnolia bakery inspired vanilla cupcakes with vanilla buttercream using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream:

1. Take 3 cups all purpose flour
2. Prepare 1 teaspoon baking powder
3. Prepare 1 cup (2 sticks) room temperature butter softened (unsalted)
4. Get 2 1/2 cups sugar
5. Get 4 large eggs - room temperature
6. Get 1 cup milk
7. Get 1 teaspoon vanilla extract
8. Take Vanilla Buttercream
9. Make ready 1 cup (2 sticks) room temperature butter softened (unsalted)
10. Make ready 5 cups confectioners sugar
11. Make ready 1/2 cup milk
12. Get 2 teaspoon vanilla extract

Steps to make Magnolia Bakery Inspired Vanilla Cupcakes with Vanilla Buttercream:

1. Preheat oven to 350 degrees and prepare 24 muffin tins with large cupcake/muffin paper. In a small-medium bowl mix the baking powder with the flour and set aside.
2. In a medium bowl soften the butter by beating it with an electric mixer. Gradually add the 2 cups of sugar until batter is fluffy and well mixed for almost 3 minuets. I usually scrape it in between with a rubber spoon and mix again.
3. Add one egg at a time, making sure they blend with the mix
4. Add your dry flour mix to the batter gradually in 3 parts, alternating with milk and the vanilla extract. To be more clear you add a bit of flour, milk and vanilla and then you beat, then repeat. DO NOT OVERMIX.
5. Pour the batter equally in the cupcake tins and bake in the oven for 15-20 minutes. You can test your cake with a toothpick to determine if fully baked.
6. Meanwhile prepare your vanilla buttercream. Do keep in mind that buttercream melts fast if not stored in the refrigerator, so i do recommend keeping the buttercream batter in the fridge before adding on top. Also make sure your cupcakes are cold before adding the buttercream as the heat will melt it.
7. Combine butter, 2 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired thickness, it should feel a bit hard than normal cream.
8. After adding your buttercream on your cupcakes, id suggest you keep for a few hours in the fridge for the buttercream to harden and give you that buttercream effect and taste! Yum Enjoy

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