INGREDIENTS (Makes 12 cupcakes)
For the cupcakes:
1¼ cups (160g) all-purpose flour
3/4 cup (150g) granulated sugar
1/4 tsp baking soda
3/4 tsp baking powder
1/2 cup (115g) unsalted butter, room temperature
1/4 tsp salt
2 large eggs
1/2 cup (120ml) buttermilk
1 tsp vanilla extract
Frosting:
1 cup (230g) unsalted butter, room temperature
2–4 tbsp heavy cream or milk
2 tsp vanilla extract
4 cups (480g) powdered sugar
Pinch of salt
INSTRUCTIONS
1. Make the cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients. Mix until just combined.
Divide batter evenly among cupcake liners, filling about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely on a wire rack before frosting.
2. Make the buttercream frosting: Beat butter on medium speed until creamy (about 2 minutes).
Gradually add powdered sugar, one cup at a time, mixing on low speed.
Add vanilla, salt, and 2 tbsp heavy cream. Beat on medium-high for 3–4 minutes until fluffy. Add more cream if needed for desired consistency.
3. Pipe or spread the buttercream onto cooled cupcakes using a star tip for that signature Magnolia Bakery swirl
