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Copycat Magnolia Bakery Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

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