This Copycat Magnolia Bakery Cupcakes Recipe comes together in about 30 minutes and is a quick and easy treat that your family will love! With fluffy cake and creamy frosting, these cupcakes are a crowd-pleaser for birthday parties, family gatherings, or simply when you want a little something sweet. Feel free to switch up the flavors by adding your favorite fillings or toppings, making them a great way to use up what you have on hand.

Let’s Dive into the Ingredients!

1 1/2 cups Cake Flour
3/4 teaspoon Baking Powder
1/8 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Whole Milk
1/4 cup Sour Cream
1/2 cup Unsalted Butter
3/4 cup Granulated Sugar
1 teaspoon Vanilla Extract
2 Egg Whites
1/2 cup Unsalted Butter (for Frosting)
2 cups Powdered Sugar
3 tablespoons Whole Milk
1 drop Red Gel Food Coloring

Let’s Get Cooking!

Step-by-Step Instructions

Preheat the Oven: Start by preheating your oven to 325°F (that’s about 165°C) and line a 12-cup muffin tin with cupcake liners. Set that aside for now.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until combined. This helps ensure that everything will be evenly distributed in your batter!
Combine Wet Ingredients: In a separate small bowl, whisk together the whole milk, sour cream, and vanilla extract. The combo is going to smell amazing!
Cream Butter and Sugar: In a large mixing bowl (I like to use a stand mixer or a hand mixer), cream together the unsalted butter and granulated sugar on medium speed until it becomes light and fluffy, about 3-5 minutes.
Add Egg Whites: Scrape down the bowl and add in the egg whites, mixing until fully incorporated.
Dry and Wet Ingredients Balance: So now, we want to add in our dry ingredients. Start with half of the wet ingredients, followed by half of the dry. Mix until just combined, don’t overdo it here! Then, scrape down the bowl again and add in the remaining wet and dry ingredients, mixing until they are just incorporated.
Fill Liners: Carefully scoop the batter into your prepared cupcake liners, filling them about 3/4 full (approximately 1/4 cup of batter each).
Bake: Pop them in the oven and let them bake for about 20 to 22 minutes. You’ll know they’re done when the tops spring back when touched, a sure sign of fluffiness!
Cool Down: Remove from the oven and let the cupcakes cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Feel free to snack on a couple while they cool, totally worth it!
Make the Frosting: In a large bowl, add the unsalted butter and powdered sugar then beat together until crumbly. Add the whole milk and vanilla extract, and beat until smooth and creamy. Adjust the consistency with additional milk, if needed.
Color Your Frosting: Add in that drop of red gel food coloring, and mix until combined. The color should be vibrant and just lovely!
Pipe Your Frosting: Now, here comes the fun part! Place a piping bag (or a gallon-sized zip-top bag with a corner snipped off) into a large cup to keep it upright. Scoop the prepared icing into the bag, gently squeeze out the air, then twist the top to secure it all in.
Decorate: Start at the outside of the cupcakes and pipe a swirl towards the middle. Keep consistent and light pressure, and you’ll achieve a beautiful cupcake!

Why I Love This Recipe

Honestly, this Copycat Magnolia Bakery Cupcakes Recipe has become my go-to recipe when I’m looking for something sweet and fun! It’s totally a family favorite and, let’s be real, who doesn’t love a perfectly sweet cupcake that’s soft and fluffy? The best part is how customizable it is, whether we have a birthday, a picnic, or just an ordinary Tuesday, these cupcakes fit right in. I’m a real sucker for baking something that brings smiles to my family’s faces, and this definitely does the trick!

If you loved this recipe, be sure to check out my Orange Cupcakes, my Chocolate Coffee Cream Cupcakes, or my Strawberry Crunch Cupcakes!

Pro Tips for Success

Customizable

You can switch things up based on what you have in your kitchen. Want a chocolate version? Just replace some of the cake flour with cocoa powder! Feeling adventurous? Try adding in sprinkles or different extracts to mix up the flavors!

Comfort Food

These cupcakes are pure comfort food loaded with tons of flavor! They are perfect for any occasion or just as a sweet treat with your afternoon coffee or tea.

Shortcut Friendly

Want to cut down on time? Bake your cupcakes ahead of time and store them, then frost right before serving! They will taste just as fabulous.

How to Serve These Cupcakes

Serving Suggestions

These cupcakes are fabulous on their own, but you can elevate the experience by serving them with a side of fresh berries or a scoop of ice cream. Seriously, who can say no to cupcakes and ice cream?

Storage Tips

Once all the cupcakes are frosted (if they last that long!), store them in an airtight container in the fridge for up to 5 days. Ideally, you want to set them out for about 30 minutes before eating to bring them back to a lovely room temperature.

Reheating

If you feel like they got a bit too cold, you can pop them in the microwave for 10-15 seconds, but watch closely! You want them warm, not hot.

Freezer Friendly

Yes! The cupcakes freeze beautifully. Just place them in an airtight container and store for up to 3 months. Thaw in the fridge overnight before frosting or eating.

And there you have it! A warm, delightful, and simple way to recreate those famous Magnolia Bakery Cupcakes right in your home. Whether it’s for a holiday bash or just because you want to indulge (who doesn’t), this recipe is going to become a staple in your baking routine. I’m so excited for you to try them!

Remember, cooking is about having fun and creating memories in the kitchen. Happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!