Magnolia Bakery’s Cupcakes

By Susan Campos

Updated Aug. 25, 2025

Magnolia Bakery’s Cupcakes
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
About 45 minutes
Rating
5(3,514)
Comments
Read comments

You don't have to wait in line. You can make the famous West Village bakery's cupcakes at home. Don't forget the icing!

Featured in: STYLE & ENTERTAINING; Screen Gems

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:24 cupcakes
  • 1cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
  • 1¼cups all-purpose flour, plus extra for dusting pans
  • 1½cups self-rising flour
  • 1cup milk
  • 1teaspoon vanilla extract
  • 2cups sugar
  • 4large eggs, at room temperature
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

202 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 3 grams protein; 111 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.

  2. Step 2

    In a large bowl, cream the butter with an electric mixer at medium speed 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. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about ¾ full.

  3. Step 3

    Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,514 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

David

Could you please use weight measurements instead of volumetric in all of your recipes, but especially in baking? It's a far more accurate method and is possibly the reason for the variations mentioned herein.

nancy

It is not recommended to substitute self-rising flour for other types of flour since a leavening agent has been added. If you do not have self-rising flour and the recipe calls for it, you can make your own by combining 1 cup all-purpose flour with 1 teaspoon baking powder and ¼ teaspoon salt

Daniel

I just wanted to take a moment to say thanks to the good folks at NY Times Cooking. I reference your website often when looking for recipes or dinner ideas. Despite all the negative posts I see attached to your recipes, I think you guys are awesome! Keep up the great work.

VJ

To all the people complaining or wanting the recipes with listings in weights instead of volumes, if you are getting the recipe for free - stop complaining.

Ann Schroeder

There is a metric tab associated with most of New York Times recipes which does the converting for you. It is to the right above the recipe.

Samantha

Made this for birthday and it was good. We added sprinkles. May 2025

Private comments are only visible to you.

Recipe Tags

or to save this recipe.