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Copycat Magnolia Bakery Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

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