baking, cupcakes, Easter baking, kids favorite
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Decorated Easter Cupcakes

When I lived in NYC I used to stand in line for these delicious vanilla cupcakes from Magnolia Bakery in the West Village. There is still time to bake and decorate these yummy treats for Easter! This is my go to frosting: very easy to use and the results are always professional looking.



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 temperature
1 cup milk
1 teaspoon vanilla extract

*note: self-rising flour is hard to find, substitute 1 1/2 cups all-purpose flour mixed with 2 tsp baking powder and 1/2 tsp kosher salt.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.

Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Frosting

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 courtesy Allysa Torey, Magnolia Bakery NYC

To decorate I colored half the frosting with 2 drops of yellow food coloring for the pale yellow cupcakes. To get the very pale lavender use 2 drops of red and 3 drops of blue food coloring.

Williams-Sonoma sells liners and charming cupcake toppers:

1 Comment

  1. Karly Knipp says

    Thank you for sharing this recipe and even including the food color amounts for decorating!


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