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Magnolia Bakery Cupcakes

Magical Magnolia Bakery Cupcakes: Light, Fluffy Bliss

Delight in these Copycat Magnolia Bakery Cupcakes, featuring light, fluffy textures and rich vanilla flavors.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 ½ cups cake flour or a mix of all-purpose flour and cornstarch
  • ¾ teaspoon baking powder no substitutions needed
  • 1/8 teaspoon baking soda for best results
  • ¼ teaspoon salt essential for flavor
  • ½ cup whole milk low-fat can work in a pinch
  • ¼ cup sour cream Greek yogurt can be an alternative
  • ½ cup unsalted butter for batter
  • ¾ cup granulated sugar brown sugar can be used for deeper flavor
  • 1 teaspoon vanilla extract pure is preferred
  • 2 large egg whites for airy texture
For the Buttercream Frosting
  • ½ cup unsalted butter for frosting
  • 2 cups powdered sugar adjust to sweetness preference
  • 3 tablespoons whole milk can use cream for richer flavor
  • 1 drop red gel food coloring optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric 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 the dry ingredients: cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. In another bowl, mix the wet ingredients: whole milk, sour cream, and vanilla extract.
  4. Cream the unsalted butter and granulated sugar together until light and fluffy, about 3–4 minutes.
  5. Add egg whites to the mixture and combine until smooth.
  6. Gradually mix in the dry ingredients and wet ingredients alternately until just combined.
  7. Spoon the batter into the cupcake liners, filling each about ¾ full, and bake for 20-22 minutes.
  8. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack.
  9. Prepare the buttercream by beating together unsalted butter and powdered sugar until crumbly.
  10. Add whole milk and vanilla extract, mixing until smooth and adjusting consistency if needed.
  11. If desired, mix in red gel food coloring for a splash of color.
  12. Frost the cooled cupcakes using a piping bag, working from the outer edge inward.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 42gProtein: 2gFat: 15gSaturated Fat: 9gTrans Fat: 0.5gCholesterol: 30mgSodium: 200mgPotassium: 60mgSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 0.5mg

Notes

Make sure to let the cupcakes cool completely before frosting to prevent melting.

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