If you have ever been enchanted by the delicate sweetness and nostalgic charm of Magnolia Bakery’s cupcakes, then you are in for a real treat. This Copycat Magnolia Bakery Cupcakes Recipe captures everything that makes those little cakes so irresistible — from the tender crumb to the luscious, silky frosting with just the right hint of vanilla. Trust me, once you master this recipe, you’ll feel like you brought a bit of that iconic New York bakery magic right into your kitchen. Whether for a special occasion or just a cozy afternoon indulgence, these cupcakes are guaranteed to bring smiles all around.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients list, each carefully chosen to build that soft, flavorful cupcake we all adore. These essential components are what give the cupcakes their perfect texture, moistness, and that unmistakable buttery richness.
- 1 1/2 cups cake flour (170 gm): Provides a light, tender crumb essential for cupcakes that melt in your mouth.
- 3/4 teaspoon baking powder: Helps give the cupcakes a gentle rise, keeping them fluffy.
- 1/8 teaspoon baking soda: Adds a slight lift and reacts perfectly with sour cream for moisture.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor depth.
- 1/2 cup whole milk (125 ml): Adds richness and keeps the batter smooth and creamy.
- 1/4 cup sour cream (61.3 gm): Adds moisture and tanginess, making the cupcakes extra tender and flavorful.
- 1/2 cup unsalted butter (115 gm): Creamed with sugar to create a light, airy base for the cupcakes.
- 3/4 cups granulated sugar (150 gm): Sweetens the cupcakes perfectly without overpowering.
- 1 teaspoon vanilla extract (5 ml): Infuses a warm, sweet aroma throughout the batter.
- 2 egg whites: Provides structure without heaviness, keeping cupcakes light.
- 1/2 cup unsalted butter, room temperature (115 gm): The base for the frosting, responsible for that creamy, spreadable texture.
- 1 teaspoon vanilla extract (5 ml): Essential in the frosting for consistent flavor layering.
- 2 cups powdered sugar (224 gm): Gives the frosting its smooth, sweet consistency and body.
- 3 tablespoon whole milk (45 ml): Helps achieve the perfect icing consistency for piping.
- 1 drop red gel food coloring: Adds a charming touch of color, reminiscent of Magnolia’s signature frosting hues.
How to Make Copycat Magnolia Bakery Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F and lining a 12-cup muffin tin with cupcake liners. This step sets the stage for perfectly baked cupcakes that won’t stick and bake evenly through the process.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This combination ensures an even rise and balanced texture in your cupcakes, making them so tender that every bite feels like a little cloud.
Step 3: Combine Wet Ingredients
In a separate small bowl, whisk the whole milk, sour cream, and vanilla extract. The sour cream adds just the right tang and moisture, which makes these cupcakes stand apart from your average treat.
Step 4: Cream Butter and Sugar
Using a stand or hand mixer, beat the 1/2 cup of unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy. This creaming step is crucial because it incorporates air that helps your cupcakes rise beautifully.
Step 5: Incorporate Egg Whites
Scrape down the bowl and add the two egg whites, mixing until everything is fully blended. Egg whites here are your secret weapon for keeping the texture light and soft without weighing it down.
Step 6: Alternate Mixing Wet and Dry Ingredients
Add half of the wet ingredients to the creamed butter mixture, then half of the dry ingredients, mixing gently until incorporated. Scrape the bowl, and repeat with the second halves. This careful mixing prevents overworking the batter while ensuring everything is perfectly blended.
Step 7: Fill and Bake
Spoon the batter into your prepared cupcake liners, filling each about three-quarters full, roughly a 1/4 cup per cupcake. Bake for 20 to 22 minutes or until the cupcake tops spring back when gently pressed—a sign they are baked through but still moist inside.
Step 8: Cool Completely
Remove cupcakes from the oven and transfer to a cooling rack. Allow them to cool fully before frosting, which is essential to prevent the frosting from melting and sliding off.
Step 9: Prepare the Frosting
In a mixing bowl, beat the remaining 1/2 cup of unsalted butter with powdered sugar until crumbly. Then add milk and vanilla extract and beat until the frosting is smooth and creamy. Add a drop of red gel food coloring, mixing well for that signature hue.
Step 10: Pipe the Frosting
Place the frosting into a piping bag fitted with a medium opening. Start piping from the outside edge of each cupcake, swirling inward to create a beautiful, classic swirl topped on each moist, tender cupcake.
How to Serve Copycat Magnolia Bakery Cupcakes Recipe
Garnishes
A simple sprinkle of finely chopped nuts or a dusting of edible glitter can elevate these cupcakes beautifully. You can also top them with a fresh raspberry or a small edible flower for a delicate, elegant touch that complements the sweet vanilla notes perfectly.
Side Dishes
Pair these cupcakes with a cup of freshly brewed coffee, a rich hot chocolate, or a glass of cold milk for a nostalgic, comforting experience. They also shine at dessert tables alongside fresh fruit or a light sorbet to balance the sweetness.
Creative Ways to Present
Think outside the box by turning these cupcakes into mini dessert bouquets using decorative picks and cello wrap, making them ideal for party favors or gifts. You could also serve them on a tiered stand during a birthday or bridal shower for an eye-catching display that invites indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any cupcakes left, store them in an airtight container at room temperature for up to two days to maintain their freshness. Avoid refrigeration as it can dry out the cake and alter the texture of the frosting.
Freezing
To freeze, place cooled cupcakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. They will stay fresh for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
Since cupcakes are best served fresh, reheating is generally unnecessary. But if you want that fresh-out-of-the-oven feel, briefly microwave a cupcake for about 10 seconds—just enough to warm without melting the frosting.
FAQs
Can I use all-purpose flour instead of cake flour?
While all-purpose flour can be substituted, cake flour is preferred because it produces a lighter, softer crumb. If you must use all-purpose flour, reduce it slightly and consider sifting to mimic cake flour’s texture.
Why do the cupcakes use only egg whites?
Egg whites offer structure without the added richness or heaviness of yolks, giving Magnolia Bakery cupcakes their signature light and airy texture.
Can I make the frosting chocolate instead of vanilla?
Absolutely! Simply add cocoa powder to the frosting while you beat it. Start with 1/4 cup and adjust to taste for a chocolaty twist on this classic cupcake.
Is it possible to make this recipe gluten-free?
Yes, by substituting the cake flour with a gluten-free cake flour blend, you can achieve a similar texture. Just be sure your blend includes xanthan gum for structure.
How long does it take to make these cupcakes from start to finish?
The entire process, including baking and frosting, takes about 40 minutes, making it a perfect recipe for when you want a delicious homemade dessert without spending all day in the kitchen.
Final Thoughts
If you’ve been dreaming of that perfect Magnolia Bakery cupcake experience, this Copycat Magnolia Bakery Cupcakes Recipe is your golden ticket. The recipe is approachable, nostalgic, and incredibly rewarding with each bite bringing back those charming bakery moments. So go ahead, whip up a batch, invite some friends, or simply treat yourself—because these cupcakes are truly made for sharing joy with every swirl of frosting.
Copycat Magnolia Bakery Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This recipe recreates the iconic Magnolia Bakery cupcakes, known for their moist, tender crumb and creamy vanilla buttercream frosting. With a classic cupcake base made from cake flour and a luscious sour cream addition, these cupcakes are perfectly balanced between fluffy and rich, topped with silky smooth vanilla buttercream featuring a subtle touch of red gel food coloring for a festive, charming look. Ideal for celebrations or a decadent everyday treat, these cupcakes are simple to make and deliver bakery-quality results at home.
Ingredients
Cupcake Batter
- 1 1/2 cups cake flour (170 gm)
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk (125 ml)
- 1/4 cup sour cream (61.3 gm)
- 1/2 cup unsalted butter (115 gm), softened
- 3/4 cups granulated sugar (150 gm)
- 1 teaspoon vanilla extract (5 ml)
- 2 egg whites
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter (115 gm), room temperature
- 2 cups powdered sugar (224 gm)
- 3 tablespoon whole milk (45 ml), plus more as needed
- 1 teaspoon vanilla extract (5 ml)
- 1 drop red gel food coloring
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. Set aside until ready to use.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt thoroughly to ensure even leavening.
- Mix Wet Ingredients: In a separate small bowl, combine the whole milk, sour cream, and vanilla extract, whisking to blend smoothly.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add Egg Whites: Scrape down the bowl, add the egg whites, and continue mixing until fully incorporated for a lighter batter.
- Incorporate Ingredients in Batches: Scrape the bowl again, then alternately add half of the wet mixture followed by half of the dry ingredients to the creamed butter mixture. Mix until just combined.
- Finish Batter: Add the remaining wet mixture, followed by the remaining dry ingredients, mixing gently until the batter is smooth and homogeneous without overmixing.
- Fill Cupcake Liners: Spoon the batter into the prepared liners, filling each about 3/4 full (roughly 1/4 cup of batter per liner) to allow room for rising.
- Bake: Place the tin in the preheated oven and bake for 20 to 22 minutes, or until the cupcake tops spring back lightly when touched and a toothpick inserted comes out clean.
- Cool: Remove cupcakes from the oven and transfer to a cooling rack. Allow them to cool completely before frosting to prevent melting the icing.
- Prepare Buttercream Base: In a large bowl, beat the room temperature butter and powdered sugar together until the mixture becomes crumbly and pale.
- Add Milk and Vanilla: Add the milk and vanilla extract to the butter and sugar mixture and beat until the frosting is smooth and creamy. Adjust consistency by adding additional milk a teaspoon at a time if needed.
- Add Coloring: Mix in a small drop of red gel food coloring thoroughly until the desired shade is reached.
- Fill Piping Bag: Place a piping bag into a tall cup to hold it upright and scoop the prepared frosting into the bag. Squeeze gently to push the frosting toward the tip and twist the bag to close the top, removing any air bubbles.
- Trim and Pipe Frosting: Cut the tip of the piping bag to create a medium-sized opening. Pipe the frosting onto the cupcakes starting from the outer edge in a circular motion, finishing in the center with even and consistent pressure for a smooth swirl.
Notes
- Ensure the butter and sour cream are at room temperature for optimal mixing and texture.
- Do not overmix the batter once the dry ingredients are added to keep cupcakes tender.
- The red gel food coloring adds a subtle pink tint but can be adjusted or omitted as desired.
- Be sure cupcakes are completely cool before frosting to prevent melting.
- Make-ahead: Frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
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