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Copycat Magnolia Bakery Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 83 reviews
  • Author: Elina
  • 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

Scale

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

  1. 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.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt thoroughly to ensure even leavening.
  3. Mix Wet Ingredients: In a separate small bowl, combine the whole milk, sour cream, and vanilla extract, whisking to blend smoothly.
  4. 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.
  5. Add Egg Whites: Scrape down the bowl, add the egg whites, and continue mixing until fully incorporated for a lighter batter.
  6. 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.
  7. Finish Batter: Add the remaining wet mixture, followed by the remaining dry ingredients, mixing gently until the batter is smooth and homogeneous without overmixing.
  8. 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.
  9. 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.
  10. Cool: Remove cupcakes from the oven and transfer to a cooling rack. Allow them to cool completely before frosting to prevent melting the icing.
  11. Prepare Buttercream Base: In a large bowl, beat the room temperature butter and powdered sugar together until the mixture becomes crumbly and pale.
  12. 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.
  13. Add Coloring: Mix in a small drop of red gel food coloring thoroughly until the desired shade is reached.
  14. 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.
  15. 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.

Find it online: https://recipes.mbeams.com/copycat-magnolia-bakery-cupcakes-recipe/