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Copycat Magnolia Bakery Cupcakes

Delight in the sweetness of homemade Copycat Magnolia Bakery Cupcakes, filled with nostalgia and joy—perfect for any celebration or a cozy treat!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups cake flour Sifted for best results.
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole milk Room temperature.
  • 1/4 cup sour cream Room temperature.
  • 1 stick unsalted butter Room temperature.
  • 3/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
For the Buttercream
  • 1 stick unsalted butter Room temperature.
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2.5-3 tablespoons whole milk Add gradually to reach desired consistency.
  • Gel food coloring (pink) Optional for color.

Method
 

Preparation
  1. Preheat your oven to 325°F and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  3. In a 2-cup measuring cup, combine the whole milk, sour cream, and 1 teaspoon of vanilla, then whisk gently.
  4. Using a stand mixer fitted with a paddle attachment, cream the first stick of butter with granulated sugar and vanilla on medium speed until light and fluffy.
  5. Add the egg whites and mix until fully incorporated.
  6. Alternate adding the dry and wet ingredients, mixing until the batter is smooth.
  7. Scoop the batter into the cupcake liners using a ¼ measuring cup or ice cream scooper.
Baking
  1. Bake for 20-22 minutes until the tops spring back when touched.
Making the Buttercream
  1. In another mixing bowl, cream the second stick of butter with powdered sugar and 1 teaspoon of vanilla extract.
  2. Gradually add whole milk until the buttercream reaches a spreadable consistency.
  3. Add gel food coloring as desired.
Serving
  1. Serve cupcakes on a cake stand with a dollop of buttercream on top.

Notes

Always use room-temperature ingredients for a smooth batter. Don't skip the scraping step to ensure even mixing. For softer cupcakes, reduce baking time slightly.