Bring the charm of a classic New York bakery right into your kitchen with these copycat Magnolia Bakery cupcakes. Light, fluffy, and topped with sweet pink buttercream, they’re the perfect little treat for any occasion. Whether you’re hosting a party or just need something sweet to share, these cupcakes never disappoint!
Why You’ll Love These Cupcakes
These cupcakes are everything a good cupcake should be: moist, airy, and full of vanilla flavor. What sets them apart is a secret ingredient—sour cream—which adds extra richness and a subtle tang, making each bite better than the last. Topped with a silky, lightly tinted pink buttercream, they look just as pretty as they taste.
Ingredient Highlights
Cupcake Batter:
- Cake flour – for a tender crumb (or use a DIY substitute with AP flour + cornstarch)
- Sour cream – adds moisture and richness
- Egg whites – keep the cupcakes light and fluffy
- Vanilla extract – for classic flavor
Buttercream Frosting:
- Unsalted butter – soft and creamy base
- Powdered sugar – for a smooth texture
- Whole milk – adjust for desired consistency
- Vanilla & gel food coloring – for flavor and a pop of color
Step-by-Step Instructions
1. Make the Cupcakes:
- Preheat your oven to 325°F and line a muffin pan with cupcake liners.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the sour cream, milk, and vanilla.
- Cream butter and sugar until light and fluffy.
- Add egg whites and mix until fully incorporated.
- Alternately mix in the dry and wet ingredients in two parts, mixing just until combined.
- Fill cupcake liners about ¾ full and bake for 20–22 minutes, or until the tops spring back when touched.
- Cool completely before frosting.
2. Make the Pink Buttercream:
- Beat butter and powdered sugar until crumbly.
- Add vanilla and milk, then beat until smooth and fluffy.
- Mix in a small drop of pink gel food coloring.
- Use a piping bag or spatula to frost cooled cupcakes.
Helpful Tips
- DIY Cake Flour Substitute: Use 1½ cups all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornstarch. Sift well.
- No need to refrigerate: Store cupcakes at room temperature in an airtight container for up to 3 days. If your kitchen is warm or humid, refrigerate to keep the buttercream stable.
- Make it a cake: This batter can be used to make a layer cake. Avoid using it as a sheet cake to ensure even baking.
Serving Suggestions
Perfect for baby showers, birthdays, or a sweet weekend treat, these cupcakes will impress every time. Want to try more bakery-style treats at home? You’ll also love:
- 🍪 Copycat DoubleTree Cookies
- 🍪 Copycat Subway White Chocolate Cranberry Cookies
Copycat Magnolia Bakery Cupcakes
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20–22 minutes
Total Time: 40 minutes
Ingredients
For the Cupcakes:
- 1 ½ cups cake flour (170 g)
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk (125 ml)
- ¼ cup sour cream (61 g)
- ½ cup unsalted butter, softened (115 g)
- ¾ cup granulated sugar (150 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 egg whites
For the Buttercream:
- ½ cup unsalted butter, room temperature (115 g)
- 2 cups powdered sugar (224 g)
- 3 tablespoons whole milk (45 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1 drop red gel food coloring (for pink)
Instructions
Make the Cupcakes:
- Preheat oven to 325°F (165°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together whole milk, sour cream, and vanilla extract.
- In a large bowl, use a hand or stand mixer to cream butter and sugar on medium speed until light and fluffy.
- Scrape down the bowl and add egg whites. Mix until well combined. Scrape again.
- Add half of the wet ingredients and half of the dry ingredients to the butter mixture and mix until combined. Repeat with the remaining wet and dry ingredients.
- Divide batter evenly among cupcake liners, filling each about ¾ full (about ¼ cup per cupcake).
- Bake for 20–22 minutes, or until tops spring back when lightly touched.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Buttercream:
- In a large bowl, beat the butter and powdered sugar together until crumbly.
- Add milk and vanilla, and beat until smooth and creamy. Add more milk if needed for consistency.
- Mix in gel food coloring until desired color is reached.
Ice the Cupcakes:
- Spoon frosting into a piping bag fitted with a round or star tip.
- Pipe frosting in a swirl, starting from the outside and ending in the center.