Copycat Magnolia Bakery Cupcakes Recipe

If you’ve been dreaming of those soft, bakery-perfect vanilla cupcakes topped with silky pink buttercream—the ones everyone raves about in NYC—then this Copycat Magnolia Bakery Cupcakes recipe is your new secret weapon. Classic, tender, and irresistible, it brings Magnolia Bakery magic straight to your kitchen, promising sweet nostalgia in every bite!

this Recipe

Ingredients You’ll Need

Each ingredient in this Copycat Magnolia Bakery Cupcakes recipe brings something special to the table—whether it’s tenderness, classic vanilla flavor, or that swoon-worthy pink frosting. Here’s what makes each one shine in your finished cupcakes.

• Cake flour: Gives the cupcake crumb its bakery-style, pillowy softness—don’t substitute with all-purpose, or you’ll miss that signature Magnolia fluff.
• Baking powder & baking soda: These lighten the cupcakes, making them rise tall and airy.
• Salt: Just a pinch sharpens all the sweet and vanilla notes.
• Whole milk: Adds moisture and richness for that melt-in-your-mouth texture.
• Sour cream: The secret ingredient for tender cupcakes with a subtle tang that balances the sweetness.
• Unsalted butter: Essential for both the cupcake and frosting, lending rich flavor and a silky crumb.
• Granulated sugar: Sweetens the batter and helps the cupcakes brown beautifully.
• Vanilla extract: Infuses both the cake and buttercream with that trademark vanilla flavor Magnolia is so famous for.
• Egg whites: Used alone for an especially light, delicate cupcake (plus, they help keep the color perfectly pale).
• Powdered sugar: Makes the buttercream ultra-smooth and fluffy—no grainy icing here!
• Red gel food coloring: Just a drop for that rosy pink frosting. Gel won’t water down your buttercream like liquid food dyes can.

Variations

The beauty of Copycat Magnolia Bakery Cupcakes is how easy they are to make your own. Don’t be afraid to experiment—swap flavors, colors, or toppings to fit your favorite theme or dietary needs!

• Lemon or Almond Cupcakes: Substitute lemon or almond extract for some or all of the vanilla for a sunny twist.
• Dairy-Free Version: Use your favorite plant-based milk, dairy-free sour cream, and vegan butter for cupcakes everyone can enjoy.
• Sprinkle Surprise: Fold colorful sprinkles into the batter for funfetti-style cupcakes kids (and adults!) will adore.
• Chocolate Lovers: Mix a tablespoon of Dutch cocoa into the flour for a light chocolate version, and top with chocolate shavings.

How to Make Copycat Magnolia Bakery Cupcakes

Step 1: Prep Your Pans and Preheat the Oven

Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with cupcake liners. This helps the cupcakes lift easily and gives you those adorable, bakery-inspired shapes without any sticking disasters.

Step 2: Mix Dry and Wet Ingredients Separately

In a medium bowl, whisk together your cake flour, baking powder, baking soda, and salt. In a separate small bowl, whisk together whole milk, sour cream, and vanilla extract. This keeps your leavening agents evenly distributed for a flawless rise every time.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the unsalted butter and sugar on medium speed until the mixture is light, pale, and fluffy. This step is crucial—it infuses air into the batter, giving your Copycat Magnolia Bakery Cupcakes their famously soft, tender crumb.

Step 4: Add Egg Whites

Scrape down the sides of the bowl, then add the egg whites. Mix until smooth and totally incorporated. Don’t forget to scrape the sides again to ensure everything’s blended evenly—this makes a real difference in the final cupcake texture.

Step 5: Alternate Wet and Dry Ingredients

Add half the milk mixture and half the flour mixture to the creamed butter, then mix just until incorporated. Repeat with the remaining wet and dry ingredients. Alternating prevents overmixing, resulting in that magical, birthday-cake softness.

Step 6: Bake to Perfection

Divide the batter evenly among your cupcake liners, filling each about 3/4 full (about 1/4 cup per cupcake). Bake for 20 to 22 minutes, or until the tops spring back when touched. Transfer to a wire rack and let them cool completely before frosting.

Step 7: Make the Pink Buttercream

In a large bowl, mix the room temperature butter and powdered sugar until crumbly. Add the milk and vanilla, and beat until smooth and fluffy. For that iconic Magnolia pink, add just a drop of red gel food coloring and mix thoroughly—little goes a long way!

Step 8: Frost the Cupcakes Magnolia-Style

Spoon your frosting into a piping bag (pro tip: stand it up in a tall glass for easy filling), snip off the tip, and pipe generous swirls on each cooled cupcake. Start outside and spiral inward for that dreamy, bakery-style finish you know and love.

How to Serve Copycat Magnolia Bakery Cupcakes

Garnishes

For an extra flourish, try sprinkles, edible pearls, or even delicate edible flowers scattered atop the pink frosting. Classic rainbow sprinkles give a festive vibe, while white sanding sugar adds that chic, wedding-cake sparkle.

Side Dishes

A tower of these cupcakes is the showstopper at any dessert table! Serve alongside fresh berries, a fruit salad, or a light lemony iced tea to balance the sweetness and add refreshing notes to your spread.

Creative Ways to Present

Arrange your Copycat Magnolia Bakery Cupcakes on a tiered cake stand for maximum wow factor, or tuck them into individualized bakery boxes with a hand-written tag for heartfelt party favors. For birthdays and showers, try themed cupcake toppers for a totally personalized touch!

Make Ahead and Storage

Storing Leftovers

Once frosted, these cupcakes keep best in an airtight container at room temperature for up to two days. If your kitchen is especially warm, you can store them in the fridge, but let them come back to room temperature before serving for that perfect, soft crumb.

Freezing

Copycat Magnolia Bakery Cupcakes freeze beautifully! For best results, wrap the unfrosted cupcakes (once fully cooled) individually in plastic wrap and freeze up to 2 months. Thaw at room temperature, then frost fresh before serving.

Reheating

If your cupcakes feel a touch too cold after refrigeration or freezing, just let them rest on the counter for about 30 minutes. For extra softness, a few seconds in the microwave (unwrapped, unfrosted) brings them right back to pillowy freshness.

FAQs

Final Thoughts

These Copycat Magnolia Bakery Cupcakes are pure joy in a wrapper—soft, classic, and impossible to resist. They’re the ultimate “just because” treat, and I can’t wait for you to fall in love with them, too. Happy baking, friend—don’t forget to save one just for yourself!

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