Go Back
–+ servings
Copycat Magnolia Bakery Cupcakes

Irresistible Copycat Magnolia Bakery Cupcakes at Home

Enjoy these Copycat Magnolia Bakery Cupcakes with a fluffy vanilla base and dreamy pink buttercream swirl, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups cake flour Can substitute with all-purpose flour.
  • 1 tbsp baking powder Ensure it’s fresh.
  • 1 tsp baking soda Omit if using self-rising flour.
  • 1/2 tsp salt Table or kosher salt works.
  • 1 cup whole milk Buttermilk can be used as a substitute.
  • 1/2 cup sour cream Greek yogurt is a good alternative.
  • 1/2 cup unsalted butter Ensure it’s softened.
  • 1 cup granulated sugar Caster sugar can also be used.
  • 2 tbsp vanilla extract Using pure vanilla is best.
  • 4 large egg whites Using whole eggs will change texture.
For the Buttercream
  • 4 cups powdered sugar Sift it for a smoother frosting.
  • 1/2 cup unsalted butter At room temperature for easy mixing.
  • 1 tbsp vanilla extract Opt for pure vanilla.
  • 2 tbsp milk Adjust for desired frosting thickness.
  • 1 tbsp red gel food coloring Optional for vibrant frosting.

Equipment

  • Muffin tin
  • Mixing Bowls
  • electric mixer
  • scoop
  • piping bag

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with decorative cupcake liners.
  2. In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, mix together the whole milk, sour cream, and vanilla extract until smooth.
  4. Beat the softened unsalted butter and granulated sugar in a large bowl until light and fluffy.
  5. Add the egg whites one at a time, beating well after each addition.
  6. Gradually fold in the dry ingredients, alternating with the wet ingredients.
  7. Fill each cupcake liner about three-quarters full with batter and bake for 20-22 minutes.
  8. Allow to cool for 5 minutes in the pan before transferring to a wire rack.
  9. Beat together the softened unsalted butter and sifted powdered sugar until crumbly.
  10. Gradually add the vanilla extract and milk, mixing until the frosting is light and smooth, then incorporate red gel food coloring if desired.
  11. Frost the cooled cupcakes with the buttercream and serve.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Use room temperature ingredients for best results. Avoid overmixing to maintain a tender crumb. Cool completely before frosting to prevent melting.

Tried this recipe?

Let us know how it was!