sweet party cupcakes

These cupcakes are party perfect. The cupcake recipe is Ina Garten’s and the frosting is the famous frosting used at the Magnolia’s Bakery in New York City. Beware, the icing is sweet...sweet....sweet....


Vanilla Cupcake – makes 30 cupcakes (can easily be halved)

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature2 2
3 cups sugar
6 extra-large eggs, at room temperature*
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

Heat the oven to 350 degrees F. Line muffin pans with paper liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

*Put eggs in warm water for 30-45 seconds and they will be then be room temperature.

Magnolia’s Vanilla Buttercream – makes enough for 2 dozen cupcakes

1 cup unsalted butter, softened
6 to 8 cups confectioner’s sugar
½ cup milk
2 tsp pure vanilla extract

Place the butter, 4 cups sugar, milk and vanilla in a bowl of an electric mixer. On the medium speed 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 the sugar.