Copycat Magnolia Bakery Cupcakes Recipe

Introduction

These Copycat Magnolia Bakery Cupcakes are a delightfully soft and moist treat topped with creamy, smooth buttercream frosting. Perfect for celebrations or an everyday indulgence, they capture the classic bakery flavor right at home.

Ingredients

• 1 1/2 cups cake flour*
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 stick unsalted butter, room temperature (for batter)
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract (for batter)
• 2 egg whites
• 1 stick unsalted butter, room temperature (for buttercream)
• 1 teaspoon pure vanilla extract (for buttercream)
• 2 cups powdered sugar
• 2.5 to 3 tablespoons whole milk
• Gel food coloring (pink)

Instructions

1. Step 1: Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners. Set aside.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
3. Step 3: In a separate measuring cup, whisk together the whole milk, sour cream, and vanilla extract.
4. Step 4: Using a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and vanilla on medium speed until light and fluffy. Scrape down the bowl.
5. Step 5: Add the egg whites and mix until just incorporated. Scrape down the bowl again.
6. Step 6: Add half of the dry ingredients and half of the wet ingredients to the bowl. Mix until fully combined, scraping down the bowl to ensure no flour remains. Then add the remaining dry and wet ingredients and mix on low until smooth.
7. Step 7: Using a ¼ cup measuring cup or ice cream scoop, evenly portion the batter into the cupcake liners. Bake for 20-22 minutes, until the tops spring back when gently touched. Avoid overbaking to keep cupcakes moist.
8. Step 8: For the buttercream, beat the butter and powdered sugar together in a bowl. The mixture will start crumbly.
9. Step 9: Add 2 tablespoons of whole milk and vanilla extract. Mix until smooth and creamy, adding more milk if needed to reach desired consistency.
10. Step 10: Add one small drop of pink gel food coloring and mix evenly throughout the frosting.
11. Step 11: Transfer the buttercream to a piping bag. Cut a medium-sized hole at the tip and pipe the icing onto the cooled cupcakes, starting from the outside edge and working inward in a smooth motion. Alternatively, use a knife to spread the frosting freely.

Tips & Variations

• Use cake flour for a tender crumb; if unavailable, substitute all-purpose flour with 2 tablespoons of cornstarch per cup.
• Egg whites help keep the cupcakes light—ensure they are at room temperature before mixing.
• For different colors, change the gel food coloring or omit for classic white buttercream.
• When piping the buttercream, chill it slightly if it becomes too soft to hold shape.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated cupcakes to room temperature before serving. Buttercream frosting may firm up when cold—allow to soften slightly before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. It’s best to frost them just before serving for the freshest taste and appearance.

What can I use if I don’t have sour cream?

You can substitute sour cream with an equal amount of plain Greek yogurt or buttermilk for similar moisture and tanginess.

Copycat Magnolia Bakery Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 554 reviews

This Copycat Magnolia Bakery Cupcakes recipe recreates the iconic, tender vanilla cupcakes topped with creamy, smooth buttercream frosting. Baked to perfection with a light crumb and a hint of sour cream for moistness, these cupcakes are perfect for any celebration or sweet craving. The luscious buttercream frosting can be tinted with gel food coloring for a beautiful finish, mirroring the bakery’s famous treat.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 1/2 cups cake flour*
• 3/4 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 stick unsalted butter (room temperature)
• 3/4 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 egg whites

Buttercream Frosting

• 1 stick unsalted butter (room temperature)
• 2 cups powdered sugar
• 2.5–3 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• Gel food coloring (pink)

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt to combine thoroughly.
3. Combine Wet Ingredients (Milk Mixture): In a liquid measuring cup, whisk together the whole milk, sour cream, and vanilla extract until smooth.
4. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter, granulated sugar, and vanilla extract on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl.
5. Add Egg Whites: Add the two egg whites to the creamed mixture and mix until fully incorporated. Scrape down the bowl again to ensure even mixing.
6. Add Dry and Wet Ingredients Alternately: Add half of the combined dry ingredients to the butter mixture, then half of the milk mixture. Mix until just combined, scraping down the sides as needed. Repeat with the remaining dry and wet ingredients, mixing on low speed until batter is smooth and homogeneous.
7. Portion the Batter: Using a ¼ cup measuring cup or ice cream scooper, evenly divide the batter among the cupcake liners.
8. Bake the Cupcakes: Bake for 20-22 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Avoid overbaking to keep cupcakes moist. Remove from oven and cool completely on a wire rack before frosting.
9. Prepare Buttercream Frosting: In a mixing bowl, beat the softened butter and powdered sugar together. The mixture will start crumbly.
10. Add Milk and Vanilla: Add 2 tablespoons of whole milk and the vanilla extract to the butter mixture. Beat until smooth and creamy. Add additional milk (up to 1 tablespoon) if needed to reach desired consistency.
11. Add Food Coloring: Incorporate one small drop of pink gel food coloring and mix evenly through the buttercream until the color is uniform.
12. Decorate Cupcakes: Fill a piping bag fitted with a medium round tip or with the hole cut at the bottom. Pipe the frosting on each cupcake starting from the outside edge and spiraling inward in a smooth motion. Alternatively, spread the frosting with a knife in a freestyle manner.

Notes

• Use cake flour for the lightest, most tender cupcakes. If unavailable, substitute all-purpose flour but expect a slightly denser texture.
• Room temperature butter and egg whites blend more evenly for the best cupcake texture.
• Do not overbake to maintain moistness; cupcakes should be springy to the touch when done.
• Adjust the amount of milk in frosting for desired piping consistency.
• Gel food coloring is preferred for vibrant colors without thinning the frosting.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Magnolia Bakery cupcakes, vanilla cupcakes, buttercream frosting, copycat recipe, classic cupcakes, homemade cupcakes