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Magnolia Bakery Cupcakes

Magical Magnolia Bakery Cupcakes That Are Simply Irresistible

These Magnolia Bakery Cupcakes are a delightful blend of airy vanilla flavor and rich buttercream frosting that’ll make you feel like a professional baker.
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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 Batter
  • 2 cups cake flour Substitute with all-purpose flour mixed with cornstarch for a similar effect.
  • 2 teaspoons baking powder Check for freshness before using.
  • 0.5 teaspoon baking soda Pair with an acid like sour cream for optimal results.
  • 0.5 teaspoon salt Balances sweetness.
  • 0.5 cup whole milk A plant-based milk works great for a dairy-free option.
  • 0.25 cup sour cream Greek yogurt can be used as a substitute.
  • 0.75 cup unsalted butter Make sure it’s softened for creamy mixing.
  • 1.5 cups granulated sugar Sweetens the batter.
  • 1 tablespoon vanilla extract Opt for pure extract for a more robust taste.
  • 4 large egg whites Avoid using whole eggs in this recipe.
For the Frosting
  • 2 cups powdered sugar Sifting can help achieve a perfect consistency.
  • 0.5 cup unsalted butter Soften it for easier mixing.
  • 2 tablespoons milk Adjust as needed for desired creaminess.
  • 1 teaspoon vanilla extract Pure extract is always the best choice!
  • gel food coloring Optional, preferred over liquid dyes.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Stand Mixer
  • Whisk
  • Spatula
  • piping bag

Method
 

Directions
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. In another bowl, blend together whole milk, sour cream, and vanilla extract until smooth.
  4. In a stand mixer, cream together softened unsalted butter and granulated sugar until light and fluffy.
  5. Add in egg whites one at a time, mixing well after each addition.
  6. Gradually add the dry ingredients to the wet ingredients, alternating between the two.
  7. Carefully scoop the batter into the prepared liners, filling each about ¾ full.
  8. Place the muffin tin in the oven and bake for 20-22 minutes.
  9. Allow the cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack.
  10. In a mixing bowl, beat together softened unsalted butter and powdered sugar until crumbly, then add milk and vanilla extract.
  11. If using, add a few drops of gel food coloring and mix until well-blended.
  12. Once cool, pipe or spread frosting generously on top of each cupcake.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

These Magnolia Bakery cupcakes promise to delight with their fluffy texture and rich flavors. Expert tips include using fresh ingredients and adjusting baking time as needed.

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