Introduction

Recreate the magic of Magnolia Bakery at home with these classic copycat cupcakes. Light, fluffy, and topped with a smooth pink buttercream, they are perfect for any celebration or just a special treat.

The image shows close-up vanilla cupcakes each with two layers: the bottom cake layer is light golden brown with a soft, slightly crumbly texture, and the top layer is thick, creamy white frosting swirled into a peak with smooth, silky texture. Each cupcake is held in a pink paper liner with visible ridges, and the cupcakes are placed on a white marbled surface. Several cupcakes are blurred softly in the background, keeping focus on the front cupcake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups cake flour (170 g)
¾ tsp baking powder
⅛ tsp baking soda
¼ tsp 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 tsp vanilla extract (5 ml)
2 egg whites
½ cup unsalted butter, room temperature (115 g)
2 cups powdered sugar (224 g)
1 tsp vanilla extract (5 ml)
3 tbsp whole milk (45 ml)
1 drop red gel food coloring (optional)

Instructions

Step 1: Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Step 3: In a small bowl, combine the milk, sour cream, and vanilla extract.
Step 4: In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Step 5: Add the egg whites one at a time, mixing well after each addition.
Step 6: Add half of the wet ingredients and half of the dry ingredients to the butter mixture. Mix to combine.
Step 7: Add the remaining wet and dry ingredients and mix until just incorporated.
Step 8: Scoop the batter into the cupcake liners, filling each about ¾ full (roughly ¼ cup per cupcake).
Step 9: Bake for 20 to 22 minutes, until the tops spring back when lightly touched.
Step 10: Remove from the oven and cool completely on a wire rack.
Step 11: To make the buttercream, beat the room temperature butter and powdered sugar together until crumbly.
Step 12: Add vanilla extract and milk, then beat until smooth and fluffy.
Step 13: Stir in a drop of red gel food coloring until you reach a light pink shade. Adjust the amount as desired.
Step 14: Place the buttercream in a piping bag fitted with a round or star tip.
Step 15: Pipe a swirl onto each cupcake, starting from the outside and spiraling inward.
Step 16: Serve immediately or chill until ready to enjoy.

Tips & Variations

Use cake flour for a tender crumb; if unavailable, substitute all-purpose flour with a tablespoon of cornstarch per cup.
Room temperature ingredients combine better for a smooth batter and frosting.
Add a splash of lemon juice or zest to the frosting for a fresh twist.
For a chocolate version, replace ¼ cup of cake flour with cocoa powder.
Ensure not to overmix the batter to maintain lightness.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow them to come to room temperature before serving. The buttercream can be freshened by gently re-whipping with a mixer before frosting or serving.

How to Serve

The image shows a close-up view of a vanilla cupcake with two layers. The bottom layer is a light yellow, soft cupcake wrapped in a pink paper liner. The top layer is a creamy white swirl of frosting, smooth and slightly glossy, with peaks and ridges, sitting neatly on the cupcake. In the background, more cupcakes with the same look and frosting can be seen slightly out of focus on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will make the cupcakes denser and less delicate, but it can still work in a pinch. For the lightest texture, stick to egg whites as specified.

Why is my buttercream too runny?

Runny buttercream usually means the butter or liquids are too warm. Chill the frosting briefly, then re-whip it. Using cold milk instead of room temperature can also help thicken it up.