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Copycat Magnolia Bakery Cupcakes Recipe

These light and fluffy Magnolia Bakery-inspired cupcakes are the perfect sweet treat, topped with a smooth, homemade buttercream that’s super easy to make!

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

Cupcakes:

  • 1 ½ cups cake flour (170g)
  • ¾ tsp baking powder
  • ⅛ tsp baking soda
  • ¼ tsp salt
  • ½ cup whole milk (125ml)
  • ¼ cup sour cream (61g)
  • ½ cup unsalted butter (115g)
  • ¾ cup granulated sugar (150g)
  • 1 tsp vanilla extract (5ml)
  • 2 egg whites

Buttercream:

  • ½ cup unsalted butter, room temperature (115g)
  • 1 tsp vanilla extract (5ml)
  • 2 cups powdered sugar (224g)
  • 3 tbsp whole milk (45ml)
  • 1 drop red gel food coloring

Instructions

How to Make Copycat Magnolia Bakery Cupcakes:

  1. Preheat your oven to 325°F and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the whole milk, sour cream, and vanilla extract until smooth.
  4. Using a stand or hand mixer, cream the butter and sugar on medium speed until light and fluffy.
  5. Scrape down the sides of the bowl and add the egg whites, mixing until well combined.
  6. Alternately add half of the wet ingredients, followed by half of the dry ingredients, mixing until incorporated. Repeat with the remaining halves.
  7. Fill the cupcake liners about ¾ full with batter, around ¼ cup each.
  8. Bake for 20-22 minutes, until the tops spring back when gently touched. Cool on a rack completely before frosting.

How to Make Pink Buttercream:

  1. In a large bowl, beat butter and powdered sugar together until crumbly.
  2. Add milk and vanilla extract, then mix until smooth and creamy. Adjust consistency with extra milk if needed.
  3. Add a drop of red gel food coloring and mix until the desired pink shade is achieved.

How to Ice the Cupcakes:

  1. Place a piping bag in a tall cup for stability and scoop in the prepared icing.
  2. Gently squeeze the icing toward the tip, removing any air bubbles, and twist the top to secure.
  3. Cut the tip of the bag and pipe the frosting in a circular motion, starting from the outside and working inward for a classic Magnolia Bakery look.

Enjoy your perfectly frosted, bakery-style cupcakes!