Go Back
–+ servings
Copycat Magnolia Bakery Cupcakes

Delightful Copycat Magnolia Bakery Cupcakes You’ll Love

Enjoy these Copycat Magnolia Bakery Cupcakes, a beloved classic known for their light and fluffy texture, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups cake flour For a substitute, combine all-purpose flour with cornstarch (2 tbsp of cornstarch + remaining all-purpose flour).
  • 1.5 teaspoons baking powder Acts as a leavening agent.
  • 0.5 teaspoon baking soda Works alongside the sour cream to enhance texture.
  • 0.5 teaspoon salt Elevates the flavor.
  • 0.75 cups whole milk Adds moisture and richness.
  • 0.5 cups sour cream Keeps the cupcakes moist.
  • 1 cups unsalted butter Bring to room temperature for easy creaming.
  • 1.75 cups granulated sugar Balances out the rich flavors.
  • 2 teaspoons vanilla extract Infuses the cupcakes with aromatic flavor.
  • 4 large egg whites Contributes to fluffiness.
For the Frosting
  • 4 cups powdered sugar Sweetens and thickens the frosting.
  • 1 cups unsalted butter Create a smooth base.
  • 2-3 tablespoons milk Helps achieve desired consistency.
  • 1 teaspoon vanilla extract Adds flavor to frosting.
  • 1 teaspoon gel food coloring Optional for vibrant frosting.

Equipment

  • Muffin tin
  • Mixing bowls
  • hand mixer
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. In another bowl, combine whole milk, sour cream, and vanilla extract. Whisk until smooth.
  4. In a large bowl, beat unsalted butter and granulated sugar until light and fluffy.
  5. Gradually add egg whites and mix until fully incorporated.
  6. Combine wet and dry ingredients by alternating between them until just combined.
  7. Fill each cupcake liner about ¾ full with batter.
  8. Bake for 20-22 minutes, until springy to touch or a toothpick comes out clean.
  9. Allow cupcakes to cool in the tin for 5 minutes then transfer to a wire rack.
  10. Prepare frosting by beating unsalted butter and powdered sugar until crumbly, then add milk and vanilla extract.
  11. If desired, color the frosting and pipe it onto completely cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 52gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature. Avoid over-mixing the batter.

Tried this recipe?

Let us know how it was!