Copycat Magnolia Bakery Cupcakes

Bring the iconic charm of Magnolia Bakery right into your kitchen with these Copycat Magnolia Bakery Cupcakes. Light, airy, and topped with a soft swirl of pink buttercream, these classic vanilla cupcakes are the perfect sweet treat for birthdays, holidays, or whenever you crave that nostalgic bakery flavor.

From the perfectly tender crumb to the pastel frosting swirl, this recipe is easy enough for beginners but delivers bakery-quality results that everyone will love.

Why You’ll Love These Cupcakes

• Authentic taste: Just like Magnolia Bakery’s original vanilla cupcakes.
• Fluffy and moist: Thanks to the combo of cake flour, sour cream, and egg whites.
• Elegant but easy: Simple buttercream you can tint any color you like.
• Perfect for events: Great for showers, parties, or gifting.

Ingredients (Yield: 12 cupcakes)

For the Cupcakes:

• 1 ½ cups cake flour (170 g)
• ¾ tsp baking powder
• ⅛ tsp baking soda
• ¼ tsp salt
• ½ cup whole milk (125 ml)
• ¼ cup sour cream (61 g)
• ½ cup unsalted butter, softened (115 g)
• ¾ cup granulated sugar (150 g)
• 1 tsp vanilla extract (5 ml)
• 2 egg whites

For the Pink Buttercream:

• ½ cup unsalted butter, room temperature (115 g)
• 2 cups powdered sugar (224 g)
• 1 tsp vanilla extract (5 ml)
• 3 tbsp whole milk (45 ml)
• 1 drop red gel food coloring (optional)

Instructions

Step 1: Prep

Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: Make the Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a small bowl, combine milk, sour cream, and vanilla.
3. In a mixing bowl, beat the butter and sugar until light and fluffy.
4. Add egg whites one at a time, mixing well.
5. Add half of the wet ingredients and half of the dry ingredients. Mix to combine.
6. Add the remaining wet and dry ingredients and mix until just incorporated.

Step 3: Bake

Scoop batter into liners (¾ full, about ¼ cup per cupcake).
Bake for 20–22 minutes until tops spring back to touch.
Cool completely on a wire rack.

Step 4: Make the Pink Buttercream

1. In a bowl, beat butter and powdered sugar until crumbly.
2. Add vanilla and milk. Beat until smooth and fluffy.
3. Mix in a drop of red gel coloring until light pink. Adjust as needed.

Step 5: Frost the Cupcakes

1. Place the buttercream in a piping bag fitted with a round or star tip.
2. Pipe a swirl from the outside in, ending in the center.
3. Serve or chill until ready to enjoy.

Tips & Variations

• Want lemony flair? Add a bit of lemon zest to the batter.
• Make it chocolate: Swap ¼ cup flour for cocoa powder.
• Frosting flavor boost: Mix in strawberry or almond extract.
• Decorate: Add sprinkles, edible glitter, or a fresh berry for flair.

Final Thoughts

These Copycat Magnolia Bakery Cupcakes are everything a cupcake should be—soft, buttery, delicately sweet, and pretty as can be. Whether you’re recreating a New York memory or just need a standout dessert, this recipe delivers bakery-level flavor with easy-to-follow steps.

The Goods

Copycat Magnolia Bakery Cupcakes

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Recreate Magnolia Bakery’s iconic vanilla cupcakes at home with this easy, light, and fluffy recipe. Perfect for any occasion.

Course Dessert, Snack

Cuisine American

Recipes

For the Cupcakes:

• 1 ½ cups cake flour 170 g
• ¾ tsp baking powder
• ⅛ tsp baking soda
• ¼ tsp salt
• ½ cup whole milk 125 ml
• ¼ cup sour cream 61 g
• ½ cup unsalted butter softened (115 g)
• ¾ cup granulated sugar 150 g
• 1 tsp vanilla extract 5 ml
• 2 egg whites

For the Pink Buttercream:

• ½ cup unsalted butter room temperature (115 g)
• 2 cups powdered sugar 224 g
• 1 tsp vanilla extract 5 ml
• 3 tbsp whole milk 45 ml
• 1 drop red gel food coloring optional

Instructions

Step 1: Prep

• Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: Make the Batter

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a small bowl, combine milk, sour cream, and vanilla.
• In a mixing bowl, beat the butter and sugar until light and fluffy.
• Add egg whites one at a time, mixing well.
• Add half of the wet ingredients and half of the dry ingredients. Mix to combine.
• Add the remaining wet and dry ingredients and mix until just incorporated.

Step 3: Bake

• Scoop batter into liners (¾ full, about ¼ cup per cupcake).
• Bake for 20–22 minutes until tops spring back to touch.
• Cool completely on a wire rack.

Step 4: Make the Pink Buttercream

• In a bowl, beat butter and powdered sugar until crumbly.
• Add vanilla and milk. Beat until smooth and fluffy.
• Mix in a drop of red gel coloring until light pink. Adjust as needed.

Step 5: Frost the Cupcakes

• Place the buttercream in a piping bag fitted with a round or star tip.
• Pipe a swirl from the outside in, ending in the center.
• Serve or chill until ready to enjoy.