Description
Learn how to recreate the iconic Magnolia Bakery cupcakes at home with this easy copycat recipe. These delicious treats are perfect for any occasion and will surely impress your friends and family.
Ingredients
Units
Scale
Ingredients for Cupcakes
- 1 1/2 cups cake flour (170 gm)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk (125 ml)
- 1/4 cup sour cream (61.3 gm)
- 1/2 cup unsalted butter (115 gm)
- 3/4 cups granulated sugar (150 gm)
- 1 tsp vanilla extract (5 ml)
- 2 egg whites
Ingredients for Buttercream
- 1/2 cup unsalted butter, room temperature (115 gm)
- 1 tsp vanilla extract (5 ml)
- 2 cups powdered sugar (224 gm)
- 3 tbsp whole milk (45 ml)
- 1 drop red gel food coloring
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners then set aside.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate small bowl, whisk together the whole milk, sour cream, and vanilla extract.
- Cream butter and sugar: Using a stand mixer or hand mixer, cream the butter and sugar until light and fluffy.
- Combine ingredients: Add egg whites to the creamed butter mixture and mix until incorporated.
- Combine wet and dry ingredients: Alternate adding wet and dry ingredients to the butter mixture, mixing until fully incorporated.
- Fill cupcake liners: Scoop batter into prepared cupcake liners 3/4 full.
- Bake: Bake cupcakes for 20-22 minutes until they spring back when touched.
- Cool: Remove from oven and let cool completely on a rack.
- Make Buttercream: Beat butter and powdered sugar until crumbly, then add milk, vanilla extract, and food coloring.
- Ice Cupcakes: Pipe icing onto cooled cupcakes in a circular motion.
Notes
- Gel food coloring is recommended for frosting for even color distribution and minimal moisture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 153mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
