Introduction

These copycat Magnolia Bakery cupcakes capture the iconic bakery’s light, moist texture and delicate pink frosting. Perfect for special occasions or a sweet treat, they combine classic vanilla flavors with a creamy buttercream that’s simply irresistible.

The image shows a close-up of a vanilla cupcake with a light golden yellow base in a pink paper liner. The cupcake is topped with a thick swirl of creamy off-white frosting that has a smooth, fluffy texture and soft peaks. In the background, there are several more cupcakes of the same kind blurred out, all placed on a white marbled surface. The focus is on the single front cupcake, capturing fine details of its soft crumb and silky frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ cup unsalted butter, room temperature (115 g) for frosting
2 cups powdered sugar (224 g)
1 tsp vanilla extract (5 ml) for frosting
3 tbsp whole milk (45 ml)
1 drop red gel food coloring (optional)

Instructions

Step 1: Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Step 3: In a small bowl, combine the whole milk, sour cream, and vanilla extract.
Step 4: Using a mixer, beat the softened butter and granulated sugar in a mixing bowl until light and fluffy.
Step 5: Add the egg whites one at a time, mixing well after each addition.
Step 6: Add half of the wet ingredients and half of the dry ingredients to the butter mixture. Mix until combined.
Step 7: Add the remaining wet and dry ingredients and mix just until incorporated. Avoid overmixing.
Step 8: Scoop the batter into the prepared cupcake liners, filling each about ¾ full (approximately ¼ cup per cupcake).
Step 9: Bake for 20–22 minutes, or until the tops spring back when lightly touched.
Step 10: Remove cupcakes from oven and cool completely on a wire rack before frosting.
Step 11: For the pink buttercream, beat room temperature butter and powdered sugar in a bowl until crumbly.
Step 12: Add vanilla extract and milk, then beat until the frosting is smooth and fluffy.
Step 13: Add a drop of red gel food coloring to achieve a light pink color, mixing until evenly blended. Adjust color as desired.
Step 14: Transfer the buttercream to a piping bag fitted with a round or star tip.
Step 15: Pipe a swirl of frosting onto each cooled cupcake, starting from the outside edge and spiraling inward to the center.
Step 16: Serve immediately or chill cupcakes until ready to enjoy.

Tips & Variations

For extra moisture, substitute sour cream with Greek yogurt.
Try adding a teaspoon of almond extract to the batter for a subtle nutty twist.
If you don’t have gel food coloring, a few drops of natural beet juice can create a lovely pink hue.
Use a stand mixer for easier and more consistent batter and frosting mixing.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature for about 20 minutes. Unfrosted cupcakes can be kept in an airtight container at room temperature for up to 2 days or frozen for up to 2 months.

How to Serve

The image shows a group of vanilla cupcakes with pink paper liners arranged on a white marbled surface. In the front, one cupcake is missing a bite, showing its soft and fluffy light yellow interior. Each cupcake has one swirl of creamy white frosting on top, thick and smooth with a slightly glossy texture, piled high in a spiral pattern ending in a small peak. The overall look is neat and inviting with the contrast of the pale cake, white frosting, and pink liners. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and flavor slightly, making the cupcakes denser and richer. For the classic Magnolia Bakery texture, stick to egg whites as the recipe recommends.

How do I prevent the cupcakes from drying out?

Ensure you don’t overbake; check for doneness by gently pressing the center to see if it springs back. Also, storing cupcakes in an airtight container helps keep them moist.