Remember the rose cake? Well it turns out that ridiculously easy but fancy looking frosting technique works just as well on cupcakes. I had a bake sale table at a GSF fundraiser this weekend and had to quickly whip up a large batch of cupcakes. This rose frosting is such a refreshing change from the typical swirl frosting made with the same tip. 
Here’s what you will need. 
1 batch of cupcakes
1 batch of frosting, stiff enough to hold the shape
1M icing tip, available at craft stores, or amazon (click image)Decorating Tip-#1M Star
Pastry bag or ziploc bag 
Place 1M tip in the end of bag and trim bag so that the tip fits through the hole snugly. Place bag with tip in a large glass and spoon frosting in bag. Place tip in the center of cupcake and work outwards making a spiral. Doesn’t get any simpler than that! 
I chose to make Vanilla Cupcakes with Vanilla Frosting, using Magnolia Bakery’s famous recipe. The Vanilla-Vanilla is their best seller so I went with the crowd pleaser! 
Magnolia’s Vanilla Cupcake Recipe, borrowed from


  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract


  • Vanilla Buttercream, recipe follows


Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  • Vanilla Buttercream
  • The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, 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 of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake