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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/copycat-magnolia-bakery-cupcakes-recipe/