Copycat Magnolia Bakery Cupcakes Recipe
This recipe is a delightful copycat version of the famous Magnolia Bakery cupcakes, featuring moist vanilla cake cupcakes topped with a creamy, pink buttercream frosting. Perfectly tender with a classic buttery flavor and a subtle hint of sour cream, these cupcakes are baked to golden perfection and frosted with a sweet, fluffy vanilla buttercream that can be tinted a soft pink for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cupcake Batter
- 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
Pink Buttercream Frosting
- 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
- Prep: Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make the Batter: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt ensuring they are fully combined. In a separate small bowl, mix the whole milk, sour cream, and vanilla extract. In a larger mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cupcakes. Add the egg whites one at a time, beating well after each addition to incorporate air. Then alternate adding half of the wet ingredients, followed by half of the dry ingredients, mixing gently to combine. Repeat with the remaining wet and dry ingredients, mixing just until incorporated to avoid overmixing.
- Bake: Scoop the batter into the prepared cupcake liners, filling each about ¾ full, which is approximately ¼ cup of batter per cupcake. Place the tray in the oven and bake for 20 to 22 minutes, or until the cupcake tops spring back to a light touch, indicating they are fully baked. Remove from the oven and transfer the cupcakes to a wire rack to cool completely before frosting.
- Make the Pink Buttercream: In a clean bowl, beat the room temperature butter and powdered sugar together until the mixture becomes crumbly. Add the vanilla extract and whole milk, then continue to beat the frosting until it is smooth, creamy, and fluffy. Add one drop of red gel food coloring to the buttercream and mix well to achieve a light pink color; adjust the amount of coloring if a deeper pink is preferred.
- Frost the Cupcakes: Transfer the pink buttercream into a piping bag fitted with your choice of a round or star tip. Starting from the outer edge of each cooled cupcake, pipe a swirl of buttercream working inward in a circular motion until the center is reached. Serve immediately or chill the frosted cupcakes until ready to enjoy.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- You can substitute red gel food coloring with natural beet powder for a natural pink hue.
- For a fluffier texture, use room temperature ingredients and do not overmix the batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
Keywords: Magnolia Bakery cupcakes, vanilla cupcakes, buttercream frosting, copycat recipe, classic cupcakes, pink buttercream
Find it online: https://nayabaker.com/copycat-magnolia-bakery-cupcakes-recipe/
