Copycat Magnolia Bakery Cupcakes Recipe
These Copycat Magnolia Bakery Cupcakes feature a tender, moist vanilla cake with a light, fluffy pink buttercream frosting. Perfectly balanced sweetness and a creamy texture make them a delightful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcake Batter
- 1 ½ cups cake flour (170 g)
- ¾ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- ½ cup whole milk (125 ml)
- ¼ cup sour cream (61 g)
- ½ cup unsalted butter, softened (115 g)
- ¾ cup granulated sugar (150 g)
- 1 tsp vanilla extract (5 ml)
- 2 egg whites
Pink Buttercream Frosting
- ½ cup unsalted butter, room temperature (115 g)
- 2 cups powdered sugar (224 g)
- 1 tsp vanilla extract (5 ml)
- 3 tbsp whole milk (45 ml)
- 1 drop red gel food coloring (optional)
Instructions
- Prep: Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make the Batter: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt to combine the dry ingredients. In a separate small bowl, mix the whole milk, sour cream, and vanilla extract to create the wet ingredients. In a mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Gradually add the egg whites one at a time, beating well after each addition. Incorporate half of the wet ingredients and then half of the dry ingredients into the butter mixture, mixing until combined. Repeat the process with the remaining wet and dry ingredients, mixing until just incorporated to form a smooth batter.
- Bake: Scoop the batter into the cupcake liners about ¾ full (approximately ¼ cup per cupcake). Bake in the preheated oven for 20–22 minutes or until the tops spring back when lightly touched. Remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
- Make the Pink Buttercream: In a bowl, beat the room temperature butter and powdered sugar together until the mixture becomes crumbly. Add the vanilla extract and whole milk, beating the mixture until it is smooth, fluffy, and creamy. Mix in a drop of red gel food coloring to achieve a light pink color, adjusting the amount as needed for your desired shade.
- Frost the Cupcakes: Transfer the pink buttercream into a piping bag fitted with a round or star tip. Pipe a swirl on top of each cooled cupcake, starting from the outside edge and moving inward to the center. Serve immediately or chill the frosted cupcakes until ready to enjoy.
Notes
- Make sure the butter is softened to room temperature for both the batter and frosting to achieve a smooth texture.
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cupcakes light and tender.
- You can omit the red gel food coloring for a classic vanilla buttercream frosting.
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.