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Copycat Magnolia Bakery Cupcakes Recipe

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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/copycat-magnolia-bakery-cupcakes-recipe/