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NEED help Magnolia Vanilla Cupcake Recipe

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Hi, Not sure if anyone has tried baking these cupcakes. I did last night and they were fairly moist. But they seem a tad bit sweet to me. Is this normal? The recipe calls for 2 cups of sugar? has anyone tried modifying the recipe? Seems like we are overdoing it on the sugar. I have never had a Magnolia Cupcake at the store, so wasn't sure if anyone has compared the recipe with the real thing.

Also, how about the frosting? it calls for 6-8 cups of powdered sugar? I freaked out when I saw the recipe so i didn't even make it. used the good ol' can stuff. Sounds gross but i was worried to use all that butter and sugar and have it turn out nasty.

So any feedback on the frosting and cupcake would be GREAT!

Thankss

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  1. Magnolia cupcakes are very sweet. I don't care for them.

    1. Every 6 months or so I crave a cupcake and rely on this recipe. I don't find it too sweet - I LOVE everything about this cupcake and its icing, but then, I do only eat one cupcake every 6 months, so I may not be the best person to answer your question!

      1. I made the Magnolia cupcakes, both in cake form and as cupcakes. I think it's great as written. (My cupcakes turn out a little flat--how about yours?)
        As far as the frosting, what do you think is in the canned frosting? frosting is primarily sugar and fat. I'd rather be able to choose butter over shortening and adjust the sugar to my liking than use the stuff out of the can. just my two cents...

        1. Magnolia's cupcakes are gorgeous, smell wonderful, and the texture is lovely, but they are VERY sweet. I gobbled down a bunch when they came out of the oven because they smell so wonderful, but even the biggest sweets lovers I know agree that they're just too sweet to eat a lot of.

          1. I don't see why you can't cut back on the sugar when you make your next batch. I routinly shave off 1/3 to a 1/2 of sugar in all of my baking. Never had a problem with any recipes.

            1. I have used that recipe many times. I am not one to fiddle with cake ingredients, and I have never been bothered by the sweetness of the cake. As for the frosting recipe, it calls for so much sugar because it makes a ton of frosting. When I make a batch of cupcakes I always cut the frosting recipe in half and I still have plenty of frosting to cover all 24 cupcakes. It is much better than canned for sure! Just make sure to let your butter stand out of the fridge for quite a while so it's good and soft and then it comes together very easily.

              1 Reply
              1. re: akk

                That's an awesome point, akk. I forgot to add that! The frosting yield in this recipe is ridiculously huge. I confess that I consider the cupcake to be primarily a vehicle for the fantastic frosting, so I pile it on like it's going out of style, but even when I, like you, halve the frosting recipe, I still have leftover icing.

              2. Lil secret... I reccomend 1/4 heavy cream and 1/4 milk in place of the milk... the sugar can then be lessened by half a cup!

                1. I have made this recipe several times, usually to take to school for my daughter's birthday. The cupcakes are very sweet but kids love them. I generally don't put as much icing on cupcakes as the recipe calls for.