A Vanilla Cupcake Recipe

It doesn't get more basic than this Easy Vanilla Cupcake Recipe!

Cupcakes are all the rage these days, and nothing provides a better "plain canvas" than this vanilla cupcake recipe.

Adapted from the recipe file of Magnolia Bakery in New York City, this is a "must-have" recipe.

So if you're just starting out on your cupcake decorating journey, here's an easy cupcake recipe for you to try!

Top it with a vanilla frosting recipe and you're on your way to cupcake heaven!

If you've got your own favorite vanilla cupcake recipe, send it in and become part of our baking community! We'd love to hear from you!

Vanilla Cupcake Recipe

Ingredients:

• 1 1/2 cups self-raising flour
• 1 1/2 cups all purpose flour
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla

Instructions:

Preheat oven to 350°F and line two cupcake tins with paper liners .

Combine the flours in a small bowl.

In a separate bowl, cream the butter until smooth. Gradually add the sugar and beat for about three minutes.

Add the eggs, one at a time and mix thoroughly.

Add the dry ingredients, alternating with the milk and vanilla.

DO NOT OVER MIX!

Spoon the batter into the liners until they are 2/3 full. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool the cupcakes for 15 minutes in the tins then remove them and place on wire racks to cool completely.

A Vanilla Frosting Recipe:

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

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.

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. You may not need to add all of the sugar.

If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake.

Recipe adapted from The Food Network.

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