Copycat Magnolia Bakery Cupcakes Recipe
This Copycat Magnolia Bakery Cupcakes recipe replicates the iconic bakery-style vanilla cupcakes topped with light and fluffy pink buttercream frosting. Featuring a moist, tender crumb and a creamy, sweet finish with a hint of vanilla and the option for a pastel pink hue, these cupcakes are perfect for celebrations or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 your 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 all dry ingredients evenly.
- Mix Wet Ingredients: In a small bowl, combine the whole milk, sour cream, and vanilla extract, stirring to blend the liquids.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes for optimal texture.
- Add Egg Whites: Incorporate the egg whites one at a time into the creamed butter and sugar, mixing well after each addition to ensure smoothness.
- Combine Ingredients: Add half of the wet mixture and half of the dry flour mixture to the butter mixture, mixing gently until combined.
- Finish Batter: Add the remaining wet and dry ingredients and mix just until everything is incorporated, being careful not to overmix.
- Bake: Scoop the batter into the cupcake liners filling them about ¾ full (approximately ¼ cup per cupcake). Bake in the preheated oven for 20–22 minutes, until cupcake tops spring back when touched lightly.
- Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Make the Pink Buttercream: In a mixing bowl, beat the room temperature butter and powdered sugar until crumbly. Add vanilla extract and whole milk, then beat until the frosting is smooth and fluffy.
- Add Color: Mix in a drop of red gel food coloring, gradually adjusting to achieve a light pink color as desired.
- Frost Cupcakes: Spoon the buttercream into a piping bag fitted with a round or star tip. Pipe a swirl of frosting onto each cooled cupcake, starting from the outside edge and working inward.
- Serve or Store: Serve the cupcakes immediately or chill them until ready to enjoy to maintain frosting firmness.
Notes
- Make sure butter is softened to room temperature to achieve a smooth batter and frosting.
- Do not overmix cupcake batter to keep cupcakes tender and light.
- Use room temperature egg whites for better incorporation into the batter.
- Adjust food coloring gradually to get your desired shade of pink for the frosting.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Keywords: Magnolia Bakery cupcakes, vanilla cupcakes, pink buttercream frosting, copycat cupcake recipe, classic bakery cupcakes
