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Copycat Magnolia Bakery Cupcakes Recipe

Delicious Copycat Magnolia Bakery Cupcakes Recipe to Wow!

A delightful Copycat Magnolia Bakery Cupcakes Recipe that brings iconic flavors home. Perfect for any occasion with light, fluffy vanilla cupcakes.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups cake flour Can substitute with all-purpose flour mixed with cornstarch.
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups whole milk Provides moisture.
  • 0.5 cups sour cream Adds moisture and tanginess.
  • 1 cup unsalted butter At room temperature for blending.
  • 1.5 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large egg whites Beaten to pale yellow.
For the Buttercream Frosting
  • 4 cups powdered sugar
  • 2 tablespoons milk For adjusting consistency.
  • gel food coloring Optional for coloring.

Equipment

  • Muffin tin
  • mixing bowls
  • stand mixer
  • Measuring Cups
  • Measuring Spoons
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together cake flour, baking powder, baking soda, and salt in a medium mixing bowl.
  3. In another bowl, combine whole milk, sour cream, and vanilla extract until smooth.
  4. Cream together unsalted butter and granulated sugar until light and fluffy.
  5. Add egg whites to the creamed mixture and mix well.
  6. Gradually add the wet ingredients to the butter mixture, alternating with the dry ingredients.
  7. Fill each cupcake liner about ¾ full with batter.
  8. Bake for 20-22 minutes or until a toothpick comes out clean.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack.
  10. Beat unsalted butter and powdered sugar until crumbly and pale, to make frosting.
  11. Add milk and vanilla extract, beating until smooth and creamy.
  12. If needed, adjust frosting consistency with more milk and tint with food coloring if desired.
  13. Frost the cooled cupcakes generously and enjoy!

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 150mgPotassium: 160mgSugar: 25gVitamin A: 400IUCalcium: 60mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. For best results, let them cool completely before frosting to prevent melting.

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