Copycat Magnolia Bakery Cupcakes Recipe

Introduction

These copycat Magnolia Bakery cupcakes capture the classic charm and flavor of the beloved bakery’s treats. Soft, moist vanilla cupcakes topped with a smooth, creamy buttercream frosting make for an irresistible homemade dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 1/2 tsp vanilla extract
• 1 cup unsalted butter (for frosting)
• 3–4 cups powdered sugar
• 2–3 tbsp whole milk (for frosting)
• 2 tsp vanilla extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: Cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: Gradually combine the dry mixture with the wet ingredients, alternating with whole milk, mixing until just combined. Avoid overmixing.
5. Step 5: Fill each cupcake liner about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack.
6. Step 6: For the frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing until fluffy. Add milk and vanilla extract and adjust until the frosting reaches your desired consistency.
7. Step 7: Frost the cooled cupcakes and decorate as you like.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a tender crumb.
• For a richer flavor, replace 1 tablespoon of milk with heavy cream in the batter.
• Try adding a teaspoon of almond extract to the frosting for a different twist.
• Decorate with fresh berries or sprinkles for a festive look.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days; bring to room temperature before serving. Frosted cupcakes can also be frozen for up to 2 months—wrap individually and thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a plant-based milk alternative like almond or oat milk for both the batter and frosting. The texture might vary slightly but will still be delicious.

What’s the best way to get smooth frosting?

Beat the butter thoroughly until creamy before adding powdered sugar gradually. Using softened butter at room temperature helps achieve a smooth, fluffy frosting. If the frosting seems too thick, add milk one teaspoon at a time until you reach the desired consistency.

Copycat Magnolia Bakery Cupcakes Recipe

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★★★★★

4.9 from 62 reviews

This Copycat Magnolia Bakery Cupcakes recipe recreates the classic, moist vanilla cupcakes topped with a creamy, sweet vanilla buttercream frosting, mimicking the beloved bakery favorite. Perfect for celebrations or a delightful homemade treat, these cupcakes boast a soft crumb and rich flavor with a smooth, fluffy frosting.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 1/2 tsp vanilla extract

Frosting

• 1 cup unsalted butter (softened)
• 3–4 cups powdered sugar
• 2–3 tbsp whole milk
• 2 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt to evenly distribute the leavening and seasoning.
3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until the mixture becomes light and fluffy, indicating well-aerated batter.
4. Add Eggs and Vanilla: Beat in 2 large eggs one at a time into the butter-sugar mixture, incorporating fully after each addition; then mix in 1 1/2 teaspoons of vanilla extract for flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with 1/2 cup whole milk, starting and ending with the dry ingredients, mixing gently until just combined to avoid overmixing which can toughen cupcakes.
6. Fill Cupcake Liners: Spoon the batter into prepared cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake: Bake for 18–22 minutes or until a toothpick inserted into the center of a cupcake comes out clean, ensuring they are perfectly baked without being overdone.
8. Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent melting.
9. Prepare Frosting: Beat 1 cup softened unsalted butter with an electric mixer until creamy and smooth; gradually add 3–4 cups powdered sugar and continue beating until fluffy.
10. Add Milk and Vanilla to Frosting: Mix in 2–3 tablespoons whole milk and 2 teaspoons vanilla extract to the frosting, adjusting for desired consistency, making it spreadable and light.
11. Frost Cupcakes: Once cupcakes are completely cooled, spread or pipe the frosting generously on top and decorate as desired for a professional finish.

Notes

• Ensure butter and eggs are at room temperature for best creaming results.
• Do not overmix the batter to maintain tender cupcakes.
• Adjust powdered sugar and milk quantity in frosting to achieve your preferred thickness.
• Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
• Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.

Keywords: Magnolia Bakery cupcakes, vanilla cupcakes, copycat cupcake recipe, homemade cupcakes, vanilla buttercream frosting