Print

Copycat Magnolia Bakery Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These copycat Magnolia Bakery cupcakes are soft, moist, and topped with a creamy vanilla buttercream. The light texture of the cupcakes combined with the rich buttercream makes them the perfect treat for any occasion.

Ingredients

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

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

Instructions

  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.
  10. For the buttercream: Beat the butter and vanilla extract until creamy and smooth.
  11. Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
  12. Add the milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
  13. Add a drop of red gel food coloring and mix until the desired shade of pink is reached.
  14. Once the cupcakes have completely cooled, frost them generously with the buttercream.

Notes

Store leftover cupcakes in an airtight container for up to 3 days at room temperature or refrigerate them for up to 5 days.

Freezing is possible for up to 3 months. Let them thaw at room temperature before frosting and serving.

If you prefer, you can substitute all-purpose flour for cake flour, though it may alter the texture slightly.

Add colorful sprinkles or fresh fruit to make the cupcakes even more fun.

Nutrition

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