Magnolia Bakery’s Cupcakes

By Susan Campos

Updated August 25, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
About 45 minutes
Rating
5(3,587)
Comments
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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!

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Ingredients

Yield:24 cupcakes

  • 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans

  • 1 ¼ cups all-purpose flour, plus extra for dusting pans

  • 1 ½ cups self-rising flour

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 2 cups sugar

  • 4 large eggs, at room temperature

Ingredient Substitution Guide
Nutritional analysis per serving

28 grams carbs; 52 milligrams cholesterol; 202 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 111 milligrams sodium; 3 grams protein; 17 grams sugar

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.

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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.

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Ratings

5 out of 5
3,587 user ratings
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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.

april

Just didn't find these anything to write home about. whatever.

Evie

I used Einkorn flour for the regular flour. It worked well. Also, my first time using self-rising flour. I think I should have read up on high altitude adjustments for the self rising flour. They could have made another half dozen cupcakes, they rose very high!

Laura D

NYT your recipes are the best , well thought out , current and my go to recipes 100% of the time …

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