Copycat Magnolia Bakery Cupcakes

Why You’ll Love This Recipe

Magnolia Bakery cupcakes are iconic for their soft texture and delicious flavor. This copycat recipe brings that same magic to your home, offering a buttery, tender crumb and a decadent buttercream frosting. The use of sour cream in the cupcake batter adds extra moisture and richness, while the buttercream is velvety smooth with just the right amount of sweetness. Plus, they are easy to make and perfect for any occasion!

Ingredients for Cupcakes

• 1 ½ cups cake flour (170 gm)
• ¾ teaspoon baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup whole milk (125 ml)
• ¼ cup sour cream (61.3 gm)
• ½ cup unsalted butter (115 gm)
• ¾ cup granulated sugar (150 gm)
• 1 teaspoon vanilla extract (5 ml)
• 2 egg whites

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ingredients for Buttercream

• ½ cup unsalted butter, room temperature (115 gm)
• 1 teaspoon vanilla extract (5 ml)
• 2 cups powdered sugar (224 gm)
• 3 tablespoons whole milk (45 ml)
• 1 drop red gel food coloring

Directions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk and sour cream until smooth.
4. In a large bowl, beat the unsalted butter and sugar until light and fluffy, about 3-5 minutes.
5. Add the egg whites one at a time, beating well after each addition. Stir in the vanilla extract.
6. Alternate adding the dry ingredients and the milk-sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Buttercream:

1. Beat the butter and vanilla extract until creamy and smooth.
2. Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
3. Add the milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
4. Add a drop of red gel food coloring and mix until the desired shade of pink is reached.

Assembly:

Once the cupcakes have completely cooled, frost them generously with the buttercream. You can pipe the frosting onto the cupcakes using a piping bag or simply spread it on with a spatula.

Servings and Timing

• Servings: 12 cupcakes
• Prep time: 20 minutes
• Cook time: 18-20 minutes
• Total time: 40-45 minutes

Variations

• Chocolate Magnolia Cupcakes: Add ¼ cup of unsweetened cocoa powder to the dry ingredients to make a chocolate version of these cupcakes.
• Lemon Magnolia Cupcakes: Add the zest of one lemon to the batter and swap the vanilla extract for lemon extract for a citrusy twist.
• Cupcake Toppings: You can top these cupcakes with sprinkles, edible glitter, or fresh fruit like berries for a colorful and fun touch.

Storage/Reheating

• Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
• If you want to keep them for longer, store them in the fridge for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.
• The cupcakes can also be frozen for up to 3 months. Place them in an airtight container or freezer bag, and allow them to thaw at room temperature before frosting and serving.

FAQs

1. Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour. Just use a little less—about 1 1/4 cups of all-purpose flour for every 1 ½ cups of cake flour.

2. Can I make the cupcakes ahead of time?

Yes, the cupcakes can be baked ahead of time. Store them in an airtight container at room temperature for up to 3 days before frosting them.

3. Can I use a different type of milk for this recipe?

Yes, you can use almond milk, oat milk, or any other milk alternative instead of whole milk, though it may slightly alter the flavor.

4. How can I make these cupcakes more colorful?

Add a few drops of gel food coloring to the cupcake batter for colorful cupcakes or add food coloring to the buttercream frosting for a vibrant look.

5. Can I use buttercream frosting for other cupcakes?

Yes, this buttercream frosting is perfect for any type of cupcake. You can also adjust the color to match the theme of your cupcakes.

6. Why are the egg whites used in this recipe?

Egg whites help make the cupcakes light and airy, contributing to the soft texture of the final product.

7. Can I use an electric mixer to make the cupcakes?

Yes, an electric mixer will make the process faster and easier, especially when beating the butter and sugar together.

8. How can I make the buttercream fluffier?

If the buttercream seems too thick, you can add an extra tablespoon of milk until you reach the desired texture.

9. Can I add sprinkles to the buttercream?

Yes, you can add sprinkles on top of the frosting before it sets, or mix them into the frosting for added texture and color.

10. Can I make this frosting without food coloring?

Yes, you can make the frosting without food coloring if you prefer a plain vanilla buttercream. The color is optional and doesn’t affect the flavor.

Conclusion

These copycat Magnolia Bakery cupcakes bring the magic of the famous New York bakery right into your kitchen. With a light, fluffy cupcake base and rich, creamy buttercream, they’re perfect for any celebration or a special treat. Whether you enjoy them as-is or customize them with your favorite flavors, these cupcakes are sure to be a crowd-pleaser.

Print