Copycat Magnolia Bakery Cupcakes Recipe

Introduction

These Copycat Magnolia Bakery Cupcakes bring a taste of New York’s famous bakery right into your kitchen. Soft, moist cupcakes topped with creamy, colorful buttercream make for an irresistible treat perfect for any occasion.

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 cupcake batter)
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract (for cupcake batter)
• 2 egg whites
• 1 stick unsalted butter, room temperature (for buttercream)
• 1 teaspoon pure vanilla extract (for buttercream)
• 2 cups powdered sugar
• 2.5–3 tablespoons whole milk (for buttercream)
• Gel food coloring (pink)

Instructions

1. Step 1: Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners, then set aside.
2. Step 2: Whisk together the dry ingredients—cake flour, baking powder, baking soda, and salt—in a medium bowl.
3. Step 3: In a separate liquid measuring cup, whisk whole milk, sour cream, and vanilla extract together.
4. Step 4: In a stand mixer with the paddle attachment, cream the butter, sugar, and vanilla on medium speed until light and fluffy. Scrape down the bowl.
5. Step 5: Add the egg whites to the butter mixture and blend until incorporated, scraping the bowl as needed.
6. Step 6: Add half of the wet and dry ingredients to the mixer and mix until fully combined, scraping the bowl. Add the remaining half of wet and dry ingredients and mix on low until smooth.
7. Step 7: Use a ¼ cup measuring cup or ice cream scooper to portion the batter evenly into the cupcake liners.
8. Step 8: Bake for 20–22 minutes, or until the tops spring back when lightly touched. Avoid overbaking to keep cupcakes moist.
9. Step 9: For the buttercream, beat butter and powdered sugar together in a bowl until crumbly.
10. Step 10: Add 2 tablespoons of milk and vanilla extract, and beat until smooth. Add more milk one teaspoon at a time if needed.
11. Step 11: Add a small drop of gel food coloring and mix until evenly colored.
12. Step 12: Pipe the buttercream onto cooled cupcakes using a piping bag with a medium-sized hole, starting from the outside and working inward in a smooth motion. Alternatively, spread with a knife.

Tips & Variations

• Use cake flour for a tender crumb, or substitute with all-purpose flour plus cornstarch if necessary.
• Make sure all ingredients are at room temperature for better mixing and texture.
• Try different gel food coloring shades to customize your cupcakes for parties or holidays.
• For a richer flavor, add a tablespoon of melted white chocolate to the batter or buttercream.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated cupcakes to room temperature before serving. The buttercream will soften slightly when refrigerated, making them easier to enjoy cold or at room temp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture slightly but is generally fine. The cupcakes may be slightly denser but still delicious.

How can I make the cupcakes vegan?

Substitute dairy milk and sour cream with plant-based alternatives and use vegan butter. Replace egg whites with a suitable egg replacer or aquafaba to achieve similar texture.

Copycat Magnolia Bakery Cupcakes Recipe

Print Recipe

★★★★★

5 from 77 reviews

Enjoy these delightful Copycat Magnolia Bakery Cupcakes with a tender, moist cake base and smooth, creamy buttercream frosting. Perfectly balanced in sweetness and beautifully pink, these cupcakes capture the essence of the beloved bakery treat, ideal for celebrations or everyday indulgence.

• Author: Victoria
• 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

Cake

• 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), a small drop

Instructions

1. Preheat and prepare pan: Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners, then set aside.
2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly combined.
3. Combine wet ingredients: In a 2-cup liquid measuring cup, whisk together whole milk, sour cream, and vanilla extract.
4. Cream butter, sugar, and vanilla: Using a stand mixer with the paddle attachment, cream the butter, granulated sugar, and vanilla on medium speed until the mixture is light and fluffy. Scrape down the bowl as needed.
5. Add egg whites: Add egg whites to the butter mixture and mix until incorporated. Scrape down the bowl again.
6. Combine wet and dry ingredients: Add half of the wet mixture and half of the dry mixture to the bowl and mix until just incorporated. Scrape down the bowl carefully to ensure all flour is mixed in. Add the remaining wet and dry ingredients and mix on low speed until fully combined.
7. Portion and bake: Use a 1/4-cup measuring cup or ice cream scooper to evenly portion batter into cupcake liners. Bake for 20–22 minutes or until the tops spring back when lightly touched. Avoid overbaking to keep cupcakes moist.
8. Make the buttercream: In a bowl, add softened butter and powdered sugar. Beat the mixture; it will start crumbly initially.
9. Add milk and vanilla: Add 2 tablespoons of whole milk and vanilla extract to the butter-sugar mixture and beat until smooth. Add more milk, up to 1 tablespoon more, only if needed for consistency.
10. Color the frosting: Add a small drop of pink gel food coloring and mix thoroughly to achieve an even color.
11. Decorate cupcakes: Place the frosting in a piping bag, pushing the icing down to the tip. Cut a medium-sized hole at the end of the bag and pipe onto the cooled cupcakes starting from the outside edge and moving inward in a smooth motion. Alternatively, use a knife to freestyle the icing.

Notes

• Use cake flour for a light and tender cupcake crumb; all-purpose flour will make cupcakes denser.
• Ensure butter is at room temperature for proper creaming and smooth frosting.
• Do not overbake cupcakes to preserve moistness; test doneness by gently pressing the top.
• Gel food coloring provides vibrant color without thinning the frosting.
• Adjust milk amount in buttercream frosting to achieve desired consistency for piping or spreading.
• Sour cream adds tenderness and moistness to the cupcake batter.

Keywords: Magnolia Bakery cupcakes, copycat cupcakes, classic vanilla cupcakes, buttercream frosting, pink frosted cupcakes, bakery style cupcakes