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Copycat Magnolia Bakery Cupcakes

Delightful Copycat Magnolia Bakery Cupcakes You Can Make at Home

These Copycat Magnolia Bakery Cupcakes are light, fluffy, and topped with pink buttercream, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups cake flour Substitute with all-purpose flour if needed.
  • 1 tbsp baking powder No substitutions recommended.
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whole milk Dairy-free option: almond or soy milk.
  • 1 cup sour cream Greek yogurt is a good alternative.
  • 1/2 cup unsalted butter Ensure it’s softened.
  • 1 cup granulated sugar
  • 2 tsp vanilla extract Using pure vanilla will yield the best results.
  • 3 large egg whites Whole eggs can be used but will alter texture.
For the Buttercream Frosting
  • 4 cups powdered sugar Sift to avoid lumps.
  • 1/2 cup unsalted butter Ensure it's softened.
  • 1 tbsp red gel food coloring Optional for color.

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • electric mixer
  • Piping bag

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with colorful cupcake liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the whole milk, sour cream, and vanilla extract, mixing until smooth.
  4. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3–4 minutes.
  5. Add the egg whites one at a time to the butter-sugar mixture, mixing well after each addition.
  6. Gradually add half of the wet mixture to the butter-sugar-egg whites, followed by half of the dry ingredients, and repeat until combined.
  7. Fill each cupcake liner about three-quarters full with the batter and bake for 20–22 minutes.
  8. Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  9. For the buttercream, beat the softened unsalted butter until creamy, then gradually add sifted powdered sugar, mixing until smooth.
  10. Frost the cooled cupcakes using a piping bag fitted with your favorite decorating tip.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 2gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 125mgSugar: 25gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure butter is at room temperature, avoid over-mixing, and use quality ingredients for optimal flavor.

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