Copycat Magnolia Bakery Cupcakes

by

Copycat Magnolia Bakery Cupcakes

Magnolia Bakery is famous for its classic, old-fashioned cupcakes with a light, fluffy texture and rich, buttery flavor. Their signature cupcakes have become iconic, with a deliciously moist vanilla cake base and smooth, creamy buttercream frosting. This copycat recipe lets you recreate the magic of Magnolia Bakery’s cupcakes at home. Whether you’re baking for a special occasion or simply indulging your sweet tooth, these cupcakes are sure to impress!

Ingredients:

For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
For the Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • Food coloring (optional)

Preparation:

Step 1: Prepare the Cupcake Batter
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy (about 3 minutes).
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Step 2: Bake the Cupcakes
  1. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Prepare the Buttercream Frosting
  1. In a large mixing bowl, beat the butter on medium speed until creamy and smooth (about 2 minutes).
  2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  3. Add the vanilla extract and milk, beating until the frosting is light and fluffy.
  4. If desired, add a few drops of food coloring and mix until fully incorporated.
Step 4: Frost the Cupcakes
  1. Once the cupcakes have completely cooled, use a piping bag fitted with a star tip to frost the cupcakes in a signature Magnolia Bakery swirl.
Step 5: Serve and Enjoy
  1. Serve immediately or store in an airtight container at room temperature for up to two days.

Variations

  • Chocolate Version: Substitute ¼ cup of flour with unsweetened cocoa powder for a rich chocolate flavor.
  • Lemon Zest Cupcakes: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.
  • Filled Cupcakes: Core the center of each cupcake and fill with fruit preserves or chocolate ganache before frosting.

COOKING Note:

  • Be careful not to overmix the batter, as this can result in dense cupcakes.
  • Ensure that the butter and eggs are at room temperature for a smooth and uniform batter.
  • Sift the powdered sugar before adding it to the frosting to prevent lumps.

Serving Suggestions:

  • Serve these cupcakes as a dessert for birthday parties, bridal showers, or afternoon tea.
  • Pair them with a hot cup of coffee or a chilled glass of milk for a perfect treat.
  • Garnish with sprinkles, chocolate shavings, or edible flowers for an elegant presentation.

Tips:

  • For extra moist cupcakes, replace half of the butter with vegetable oil.
  • Chill the frosting slightly before piping for a firmer texture.
  • Use a piping bag with a large star tip for a bakery-style swirl.
  • Store leftover cupcakes in an airtight container to keep them fresh longer.

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes

Nutritional Information (Per Cupcake):

  • Calories: 320
  • Protein: 3g
  • Sodium: 150mg
  • Total Fat: 16g
  • Carbohydrates: 42g

FAQs

Q: Can I make these cupcakes in advance?

Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them before serving for the best texture.

Q: Can I freeze Magnolia Bakery-style cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to three months. Thaw at room temperature and frost before serving.

Q: How do I make the frosting less sweet?

You can reduce the powdered sugar by ½ cup and add an extra tablespoon of milk to balance the texture.

Q: What can I use instead of whole milk?

You can substitute whole milk with buttermilk, almond milk, or coconut milk for different flavors.

Q: Can I make mini cupcakes with this recipe?

Yes! Reduce the baking time to 10-12 minutes for mini cupcakes.

Conclusion

Recreating Magnolia Bakery’s famous cupcakes at home is easier than you think. With their moist vanilla base and dreamy buttercream frosting, these cupcakes are a delightful treat for any occasion. Whether you’re making them for a celebration or just a sweet craving, this recipe delivers the classic Magnolia Bakery experience right to your kitchen. Enjoy baking and indulging in these delicious cupcakes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Copycat Magnolia Bakery Cupcakes

Copycat Magnolia Bakery Cupcakes

  • Author: Imili Johnson
  • Total Time: 35 minutes
Print Recipe

Ingredients

Scale

Ingredients:

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla extract

For the Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • Food coloring (optional)

Instructions

Preparation:

Step 1: Prepare the Cupcake Batter

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy (about 3 minutes).
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Step 2: Bake the Cupcakes

  1. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Buttercream Frosting

  1. In a large mixing bowl, beat the butter on medium speed until creamy and smooth (about 2 minutes).
  2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  3. Add the vanilla extract and milk, beating until the frosting is light and fluffy.
  4. If desired, add a few drops of food coloring and mix until fully incorporated.

Step 4: Frost the Cupcakes

  1. Once the cupcakes have completely cooled, use a piping bag fitted with a star tip to frost the cupcakes in a signature Magnolia Bakery swirl.

Step 5: Serve and Enjoy

  1. Serve immediately or store in an airtight container at room temperature for up to two days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 320
  • Sodium: 150mg
  • Fat: 16g
  • Carbohydrates: 42g
  • Protein: 3g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!