A delightful little treat, these copycat Magnolia Bakery cupcakes are a perfect addition to your dessert menu. They are the ideal combination of a vanilla cupcake with a sweet buttercream that is simple to make and delicious. Just like those found at your favorite bakery, these are always a hit!
Copycat Magnolia Bakery Cupcakes
Cupcakes are a favorite dessert. Portable, sweet, and bite-sized, they are perfect for sharing. These cupcakes are so simple but so delicious! One small ingredient changes the texture and flavor just enough to make them special, and now you can make them at home!
If you like a good copycat recipe, then you will also love these copycat DoubleTree cookies or even these copycat Subway white chocolate cranberry cookies. It's so fun to make a famous treat at home to share!
What Makes Magnolia Cupcakes Special?
While the real appeal is that they are so light and airy, one of the things that makes them truly unique is the addition of sour cream in the batter. It's common to find this in many baked goods, but in this cupcake, it really adds the extra fat to keep them moist. Plus, it gives a slight tang of flavor that just makes them a little better than the rest.
Can I Use This Cupcake Batter for a Cake Instead?
You can definitely turn this into a cake if you prefer. Cupcakes cook faster and are easier to serve. They also tend to stay moist better than cakes. If you prefer a cake, I do recommend making this a layer cake so the batter is cooked in smaller batches rather than a large sheet cake.
Do I Need to Refrigerate Cupcakes?
No. You do not have to refrigerate these copycat Magnolia bakery cupcakes. If you want to make them last a few days longer, you can definitely refrigerate them in an airtight container, but it is not necessary.
I would note that if you live in a warmer climate or have a lot of humidity in your home, it may be better to refrigerate as the buttercream can get a bit melty when it is warm and humid.
Do I Have to Use Cake Flour?
You do not have to use cake flour to make these cupcakes, but you will need to adjust the recipe. In place of the cake flour, you will use a combination of all-purpose flour and cornstarch.
The general recipe is to use 2 tablespoons of cornstarch to 1 cup of flour, less the 2 tablespoons. Below is how you would adjust for this recipe.
Measure 1 ½ cups all-purpose flour that has been spooned and leveled. Remove three tablespoons of flour from this measured amount. Add three tablespoons of cornstarch to the flour. Sift the flour and cornstarch mixture twice then uses as directed in the recipe below.
Ingredients for Cupcakes
- Cake flour
- Baking soda
- Baking powder
- Salt
- Whole milk
- Sour cream
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Egg whites
Ingredients for Icing
- Unsalted butter
- Vanilla extract
- Powdered sugar
- Whole milk
- Pink food coloring
Handy Kitchen Tools
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and measuring spoons
- Muffin pan
- Piping bags
How to Make Copycat Magnolia Bakery Cupcakes
Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners then set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate small bowl, whisk together the whole milk, sour cream, and vanilla extract.
Using a stand mixer or hand mixer, cream the butter and sugar together on medium speed until it is light and fluffy.
Scrape down the bowl and add the egg whites. Mix until incorporated.
Scrape down the bowl again.
To the creamed butter mixture, add half of the wet ingredients and then half of the dry ingredients and mix until incorporated.
Scrape down the bowl, and add in the second half of the wet and then dry mixture until fully incorporated.
Scoop batter into prepared cupcake liners filling ¾ of the way full. This is approximately ¼ cup of batter.
Bake the cupcakes for 20 to 22 minutes until the tops spring back when touched.
Remove from the oven and place on a cooling rack then allow to cool completely
How to Make Pink Buttercream
In a large bowl, add the butter and powdered sugar and beat together until the mixture is crumbly.
To the butter and sugar mixture, add the milk and vanilla extract and beat until smooth.
If needed, add additional milk to get the desired consistency.
Add a small drop of gel food coloring and mix thoroughly.
Spread the icing on the cupcakes or use the directions below for icing.
How to Ice Cupcakes
Place a piping bag into a large cup to hold upright, then scoop the prepared icing into the bag.
Gently squeeze the icing down to the end of the bag to remove air bubbles then twist the top to secure.
Trim the end of the bag off creating a medium-sized opening.
Starting at the outside, pipe the icing in a circle ending in the middle of the cupcake. Best results with using consistent light pressure as the icing flow out of the bag.
More Great Recipes
If you love a good dessert, then look no further! We have amazing options to add to your menu and create new flavors you will love. Below are some of my favorite dessert recipes that I know you too will love to make and enjoy. Bookmark these or pin and print them to use at a later date! Make sure to let us know which are your favorite!
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📖 Recipe
Copycat Magnolia Bakery Cupcakes Recipe
Make these light and fluffy Magnolia bakery cupcakes as the perfect choice for a sweet treat topped with a simple homemade buttercream!
Ingredients
Ingredients for Cupcakes
- 1 ½ cups cake flour (170 gm)
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk (125 ml)
- ¼ cup sour cream (61.3 gm)
- ½ cup unsalted butter (115 gm)
- ¾ cups granulated sugar (150 gm)
- 1 teaspoon vanilla extract (5 ml)
- 2 egg whites
Ingredients for Buttercream
- ½ cup unsalted butter, room temperature (115 gm)
- 1 teaspoon vanilla extract (5 ml)
- 2 cups powdered sugar (224 gm)
- 3 tablespoon whole milk (45 ml)
- 1 drop red gel food coloring
Instructions
How to Make Copycat Magnolia Bakery Cupcakes
- Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners then set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate small bowl, whisk together the whole milk, sour cream, and vanilla extract.
- Using a stand mixer or hand mixer, cream the butter and sugar together on medium speed until it is light and fluffy.
- Scrape down the bowl and add the egg whites. Mix until incorporated.
- Scrape down the bowl again.
- To the creamed butter mixture, add half of the wet ingredients and then half of the dry ingredients and mix until incorporated.
- Scrape down the bowl, and add in the second half of the wet and then dry mixture until fully incorporated.
- Scoop batter into prepared cupcake liners filling ¾ of the way full. This is approximately ¼ cup of batter.
- Bake the cupcakes for 20 to 22 minutes until the tops spring back when touched.
- Remove from the oven and place on a cooling rack then allow to cool completely
How to Make Pink Buttercream
- In a large bowl, add the butter and powdered sugar and beat together until the mixture is crumbly.
- To the butter and sugar mixture, add the milk and vanilla extract and beat until smooth.
- If needed, add additional milk to get the desired consistency.
- Add a small drop of gel food coloring and mix thoroughly.
How to Ice Cupcakes
- Place a piping bag into a large cup to hold upright, then scoop the prepared icing into the bag.
- Gently squeeze the icing down to the end of the bag to remove air bubbles then twist the top to secure.
- Trim the end of the bag off creating a medium-sized opening.
- Starting at the outside, pipe the icing in a circle ending in the middle of the cupcake. Best results with using consistent light pressure as the icing flow out of the bag.
Notes
Gel food color is the best choice for dying frosting as it spreads evenly and does not add too much moisture to the mixture.
Recommended Products
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Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome -
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel -
M KITCHEN WORLD Silicone Spatula Set - 4 Piece Heat Resistant Rubber Spatulas for Cooking & Baking - Nonstick Spoon Set for Kitchen Utensils - Orange -
COOK WITH COLOR Plastic Mixing Bowls with Lids - 12 Piece Nesting Bowls Set includes 6 Prep Bowls and 6 Lids, Microwave Safe Mixing Bowl Set (Blue Ombre) -
Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear -
Cuisinart SM-50BC 5.5-Quart Stand Mixer, Brushed Chrome, Silver Lining
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 340Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 111mgCarbohydrates: 45gFiber: 0gSugar: 31gProtein: 3g
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