Why You’ll Love Copycat Magnolia Bakery Cupcakes Recipe

Classic bakery flavor from your own kitchen
Moist and fluffy texture with a rich vanilla taste
Buttery, sweet frosting with a touch of color
Simple ingredients and easy steps
Perfect for parties, gifting, or weekend baking
Customizable with your favorite toppings or colors
Great make-ahead dessert for any occasion
Kid-friendly and fun to decorate
No fancy equipment required
Tastes just like the real thing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cupcakes

cake flour
baking powder
baking soda
salt
whole milk
sour cream
unsalted butter
granulated sugar
vanilla extract
egg whites

Buttercream Frosting

unsalted butter
vanilla extract
powdered sugar
whole milk
pink food coloring

Directions

Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.
In a bowl, whisk together the cake flour, baking powder, baking soda, and salt.
In another bowl, mix together the whole milk, sour cream, and vanilla extract.
Using an electric mixer, cream the unsalted butter and granulated sugar until light and fluffy.
Add the egg whites to the butter mixture and beat until well incorporated.
Add half of the dry ingredients and half of the milk mixture to the batter, mixing until combined. Add the remaining dry and wet ingredients and mix until smooth.
Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
Bake for 20–22 minutes or until the tops spring back when gently pressed.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Buttercream Frosting

Beat the unsalted butter until smooth.
Gradually add the powdered sugar and beat until crumbly.
Add vanilla extract and milk, and beat until smooth and fluffy.
Mix in a small amount of pink food coloring until the desired shade is reached.
Frost the cooled cupcakes with a piping bag or spatula.

Servings and timing

Servings: Makes 12 cupcakes
Prep time: 20 minutes
Cook time: 20–22 minutes
Total time: About 40–45 minutes

Variations

Chocolate chips: Fold mini chocolate chips into the batter before baking.
Lemon version: Add lemon zest to the batter and frosting for a citrus twist.
Rainbow frosting: Divide frosting into bowls and color each one differently, then swirl for a fun look.
Mini cupcakes: Use a mini muffin tin and bake for 10–12 minutes.
Sprinkles: Top with sprinkles for added color and texture.

Storage/Reheating

Storage: Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigeration: If needed, refrigerate for up to 5 days. Let come to room temperature before serving.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
Reheating: Not necessary for cupcakes, but bringing them to room temperature enhances flavor and texture.

FAQs

How long do Magnolia-style cupcakes stay fresh?

They stay fresh at room temperature for about 2 days or up to 5 days when refrigerated.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 3 months. Thaw and frost when ready to serve.

Why does this recipe use sour cream?

Sour cream adds moisture and a slight tang, making the cupcakes incredibly tender and flavorful.

Can I use all-purpose flour instead of cake flour?

You can substitute by using a mix of all-purpose flour and cornstarch to mimic the softness of cake flour.

Do I need to whip the egg whites separately?

No, the egg whites are simply mixed into the creamed butter and sugar, making this recipe easier to follow.

Can I change the frosting color?

Yes, use any gel or liquid food coloring to match your theme or preference.

Can I make these cupcakes dairy-free?

Use plant-based milk, sour cream, and butter alternatives for a dairy-free version, keeping in mind slight texture changes.

How do I know when the cupcakes are done?

They should spring back when gently touched on top, or you can insert a toothpick and check for crumbs.

What kind of vanilla extract works best?

Pure vanilla extract is recommended for the richest flavor.

Can I turn this recipe into a cake?

Yes, bake the batter in a cake pan and adjust baking time to 25–30 minutes or until a toothpick comes out clean.

Conclusion

These copycat Magnolia Bakery cupcakes are a true classic — light, fluffy, and crowned with a sweet, pastel-pink buttercream. Whether you’re recreating bakery magic at home or baking for a celebration, this recipe delivers charm, flavor, and satisfaction in every bite.

Copycat Magnolia Bakery Cupcakes Recipe

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A delicious copycat recipe of Magnolia Bakery’s famous vanilla cupcakes, complete with a rich and creamy buttercream frosting. These cupcakes are light, fluffy, and perfect for any celebration.

Author: Emily
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 24 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners.
In a small bowl, combine the self-rising and all-purpose flours; set aside.
In a large bowl, cream the butter until smooth using an electric mixer on medium speed. Gradually add the sugar and beat until fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla. Begin and end with the dry ingredients. Mix until the ingredients are just combined and the batter is smooth.
Divide the batter among the prepared cups, filling each about 3/4 full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before frosting.
To make the frosting, place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until the frosting is thick enough to be of good spreading consistency.
Frost the cooled cupcakes as desired.

Notes

Make sure butter and eggs are at room temperature for the best texture.
Do not overmix the batter to keep the cupcakes fluffy.
Adjust the frosting consistency by adding more sugar to thicken or more milk to thin.
You can add food coloring to the frosting for a decorative touch.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 38g
Sodium: 120mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 0g
Protein: 3g
Cholesterol: 60mg