Copycat Magnolia Bakery Cupcakes Recipe

Introduction

These copycat Magnolia Bakery cupcakes capture the classic, light, and fluffy texture paired with a smooth, creamy pink buttercream. Perfect for any celebration or a sweet treat, they bring bakery-quality cupcakes to your home kitchen.

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 cups granulated sugar (150 gm)
• 1 teaspoon vanilla extract (5 ml)
• 2 egg whites

For the Buttercream:

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

Instructions

1. Step 1: Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners. Set aside.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
3. Step 3: In a separate small bowl, whisk together the whole milk, sour cream, and vanilla extract.
4. Step 4: Using a stand mixer or hand mixer, cream the butter and sugar together on medium speed until light and fluffy. Scrape down the sides of the bowl.
5. Step 5: Add the egg whites to the creamed butter mixture and mix until fully incorporated. Scrape down the bowl again.
6. Step 6: Add half of the wet ingredients followed by half of the dry ingredients to the butter mixture. Mix until combined. Scrape down the bowl.
7. Step 7: Add the remaining wet ingredients and then the remaining dry ingredients, mixing until the batter is smooth and fully incorporated.
8. Step 8: Scoop the batter into the prepared cupcake liners, filling each about ¾ full (approximately ¼ cup of batter).
9. Step 9: Bake for 20 to 22 minutes, until the tops spring back when lightly touched.
10. Step 10: Remove cupcakes from the oven and transfer to a cooling rack to cool completely before frosting.
11. Step 11: To make the buttercream, beat butter and powdered sugar together in a large bowl until crumbly.
12. Step 12: Add milk and vanilla extract, then beat until smooth. Add more milk if needed to reach desired consistency.
13. Step 13: Add one drop of red gel food coloring and mix thoroughly until the buttercream is uniformly pink.
14. Step 14: Fill a piping bag fitted with a medium-sized opening with the pink buttercream. Remove air bubbles by gently squeezing and twist the top to secure.
15. Step 15: Starting at the outside edge, pipe the icing in a circle, moving inward to the center of each cupcake using consistent, light pressure.

Tips & Variations

• Use cake flour for a tender crumb; if unavailable, substitute all-purpose flour with 2 tablespoons of cornstarch per cup.
• Room temperature ingredients help achieve a smooth, even batter and frosting.
• For a different flavor, try adding lemon zest or almond extract to the batter or frosting.
• You can swap gel food coloring for natural alternatives like beet juice powder for the pink tint.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving for best texture. Frosted cupcakes can also be frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will make the cupcakes richer and denser, but the original recipe uses egg whites to keep them light and fluffy.

How do I prevent the cupcakes from sinking in the middle?

Make sure measurements are accurate, avoid overmixing the batter, and bake immediately after mixing. Also, ensure your oven temperature is correct by using an oven thermometer.

Copycat Magnolia Bakery Cupcakes Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

This Copycat Magnolia Bakery Cupcakes recipe delivers moist, tender cupcakes topped with a rich and creamy pink buttercream frosting. Made from scratch with simple ingredients like cake flour, sour cream, and real vanilla, these nostalgic treats are baked at a low temperature for soft, delicate crumb and finished with smooth, sweet buttercream tinted with a touch of red gel food coloring for that signature Magnolia Bakery look and taste.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 cups granulated sugar (150 gm)
• 1 teaspoon vanilla extract (5 ml)
• 2 egg whites

Ingredients for Buttercream

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

Instructions

1. Preheat oven and prepare pan: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. 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 separate small bowl or measuring cup, whisk together the whole milk, sour cream, and vanilla extract until smooth.
4. Cream butter and sugar: Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar on medium speed until light, fluffy, and pale in color, scraping down the sides as needed.
5. Add egg whites: Scrape down the mixing bowl, then add the egg whites. Mix until fully incorporated.
6. Alternate adding wet and dry mixtures: Add half of the wet ingredient mixture to the creamed butter and sugar, then half of the dry ingredients. Mix until just combined. Scrape down the bowl, then add the remaining wet and dry ingredients and mix until the batter is smooth and fully incorporated.
7. Fill cupcake liners: Scoop the batter into the cupcake liners, filling each about ¾ of the way full (approximately ¼ cup batter per liner).
8. Bake: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when gently pressed.
9. Cool: Remove cupcakes from the oven and transfer them to a wire rack. Allow to cool completely before frosting.
10. Prepare buttercream: In a large bowl, beat the room temperature butter and powdered sugar together until crumbly. Add the whole milk and vanilla extract, then beat until smooth and creamy. Add additional milk if necessary for desired consistency.
11. Add color to buttercream: Add one drop of red gel food coloring to the buttercream and mix thoroughly until evenly tinted.
12. Pipe the frosting: Place the buttercream into a piping bag fitted with a medium-sized opening. Remove air bubbles by gently squeezing the icing down to the tip. Twist the top of the bag to secure. Starting at the outer edge of each cupcake, pipe the buttercream in a circular motion toward the center, using consistent light pressure for an even swirl.

Notes

• Ensure the butter is at room temperature for easier creaming and a smoother buttercream.
• Do not overmix the batter once adding the dry ingredients to keep cupcakes tender.
• Use gel food coloring to achieve vibrant color without thinning the frosting.
• For even baking, avoid opening the oven door frequently while cupcakes bake.
• Allow cupcakes to cool completely before frosting to prevent melting or sliding of the buttercream.

Keywords: Magnolia Bakery cupcakes, copycat cupcakes, buttercream frosting, vanilla cupcakes, homemade cupcakes, bakery style cupcakes