Yesterday was my 25th birthday and I figured we could celebrate with some cupcakes!
This is Magnolia Bakery’s vanilla cake recipe and I added some vanilla beans and a vanilla bean buttercream frosting.
My favorite cupcake is always red velvet, which I had for breakfast this morning since my fabulous friends brought me a variety box from the amazing Molly’s Cupcakes yesterday. But my favorite cake is a simple white on white.
This cake recipe is a dense cake that has a very “cakey” taste to it, which is from the self rising flour. I love it but I think some people prefer a lighter and less cake-like flavor. If that’s you, try this vanilla cake recipe instead.
I, like most people, love birthdays.
I love celebrating other people’s birthdays just as much as mine! I was extra blessed this year by all my family and friends. Friends drove and flew in to celebrate with me and it could not have been a more perfect weekend. We went to the beach, went to dinner and, of course, indulged in some decadent cupcakes. I was amazed by the phone calls, texts and messages I received from everyone. Mikey, as always, outdid himself again and made me feel like the luckiest girl in the world to have him.
Thanks so much to everyone who wished me well and celebrated with me! Here is to being a quarter century and hopefully avoiding a quarter life crisis 😉 Who knows though, a cupcake tattoo would be cute, right!?!
Recipe: Vanilla Bean Cupcakes (Magnolia Bakery)
1 1/2 Cups Self Rising Flour
1 1/4 Cups All-Purpose Flour
1 Cup Unsalted Butter, Softened
2 Cups White Sugar
4 Large Eggs, Room Temp
1 Cup Milk
1 Teaspoon Pure Vanilla Extract
1 Vanilla Bean, Seeds Removed and Bean Discarded
Preheat oven to 35o degrees.
In a small bowl, combine flours and set aside.
In a bowl of an electric mixer, cream butter until smooth and add sugar. Beat until fluffy and add eggs, one at a time beating well after each addition.
Add dry ingredients in 3 parts, alternating with milk and vanilla, beating well until incorporated, but careful not to over-mix.
Spoon batter into cupcake tins and bake until a toothpick inserted into the center comes out clean.
Remove and let cool completely before frosting.