Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- ¼ tsp red food coloring (optional for tinted batter)
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Gradually add dry ingredients alternately with milk, beginning and ending with dry ingredients.
- Divide batter evenly among liners (fill about ⅔ full).
- Bake 18–20 minutes, until a toothpick inserted comes out clean.
- Cool completely before frosting.
Notes
- For authentic pink frosting, use gel food coloring—not liquid—to avoid thinning the frosting.
- Let ingredients reach room temperature for best texture and rise.
- For a true Magnolia touch, pipe frosting in a tight swirl with a small round tip.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 312 Kcal
- Sugar: 22g
- Sodium: 176mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.6g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 77mg
