Go Back
–+ servings
Magnolia Bakery Cupcakes

Magical Magnolia Bakery Cupcakes You Can Make at Home

Delight in the nostalgia of Magnolia Bakery Cupcakes, a fluffy vanilla treat easy to recreate at home.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 ½ cups cake flour can substitute with 1½ cups all-purpose flour mixed with 3 tablespoons cornstarch
  • 1 ½ teaspoons baking powder ensure it's fresh
  • ½ teaspoon baking soda
  • pinch salt
  • ¾ cup whole milk low-fat milk can be used in a pinch
  • ¼ cup sour cream Greek yogurt can serve as a substitute
  • ½ cup unsalted butter best at room temperature
  • 1 ¼ cups granulated sugar brown sugar could be used for a deeper flavor
  • 1 teaspoon vanilla extract use pure for best taste
  • 4 large egg whites must be beaten to stiff peaks
For the Frosting
  • 4 cups powdered sugar fine texture for a smooth finish
  • 2-4 tablespoons whole milk adjusts consistency
  • 1 teaspoon vanilla extract
  • gel food coloring optional

Equipment

  • Muffin tin
  • piping bag
  • mixing bowls
  • stand mixer or hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together milk, sour cream, and vanilla extract until blended.
  4. Cream together butter and sugar until light and fluffy, about 3-5 minutes.
  5. Gradually add egg whites, mixing until fully incorporated.
  6. Alternate adding the wet and dry mixtures until just combined, avoiding overmixing.
  7. Fill each cupcake liner about ¾ full with batter, approximately ¼ cup each.
  8. Bake for 20-22 minutes, testing to ensure they spring back when lightly touched.
  9. Cool muffins in the tin for 10 minutes before transferring to a wire rack to cool completely.
  10. Beat butter and powdered sugar until crumbly, adding milk and vanilla until smooth.
  11. Once cupcakes are cool, frost generously and enjoy!

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing to keep cupcakes airy.

Tried this recipe?

Let us know how it was!