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Copycat Magnolia Bakery Cupcakes

Delicious Copycat Magnolia Bakery Cupcakes You Can Make at Home

This recipe for Copycat Magnolia Bakery Cupcakes captures the beloved flavors of the iconic New York treats.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Cake Flour Can substitute with all-purpose flour mixed with corn starch.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda Used alongside baking powder.
  • 1 teaspoon Salt Kosher or table salt works well.
  • 1 cup Whole Milk Buttermilk can substitute.
  • 1 cup Sour Cream Can swap with Greek yogurt.
  • 1 cup Unsalted Butter Room temperature.
  • 1.5 cups Granulated Sugar Reduce if less sweetness is desired.
  • 1 tbsp Vanilla Extract Vanilla bean paste can enhance flavor.
  • 4 large Egg Whites For leavening and structure.
For the Buttercream
  • 2 cups Powdered Sugar No substitutes recommended.
  • 1 tbsp Red Gel Food Coloring Optional for color.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Muffin Tin
  • cupcake liners
  • Piping Bag
  • spoon
  • Scooper

Method
 

Instructions
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
  2. Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. In another bowl, mix the whole milk, sour cream, and vanilla extract until smooth.
  4. Beat the softened unsalted butter and granulated sugar together until light and fluffy.
  5. Add the egg whites one at a time, mixing well after each addition.
  6. Gradually mix the dry ingredients into the creamed butter mixture, alternating with the wet mixture.
  7. Fill each cupcake liner about ¾ full with batter and bake for 20-22 minutes.
  8. Cool the cupcakes in the tin for 5 minutes, then transfer them to a wire rack.
  9. Beat the unsalted butter and powdered sugar together until crumbly, add vanilla and milk to achieve smooth consistency.
  10. Incorporate red gel food coloring until desired shade is reached.
  11. Frost the cooled cupcakes with a piping bag or knife.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 70mgFiber: 1gSugar: 22gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Ensure your butter is softened for easy blending. Avoid overmixing the batter for best results.

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