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Magnolia Bakery Cupcakes Recipe

Light and Fluffy Magnolia Bakery Cupcakes Recipe You’ll Love

Enjoy making these light and fluffy Magnolia Bakery cupcakes, a delightful dessert recipe that’s easy to follow and sure to impress!
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups cake flour Essential for a light texture, substitute with a mix of all-purpose flour and cornstarch if needed.
  • 0.75 tsp baking powder Ensures cupcakes rise beautifully.
  • 0.125 tsp baking soda Enhances browning and contributes a hint of sweetness.
  • 0.25 tsp salt Balances flavors and enhances sweetness.
  • 0.5 cups whole milk Adds a rich, moist texture.
  • 0.25 cups sour cream Keeps cupcakes perfectly moist and airy.
  • 0.5 cups unsalted butter Use room temperature for easy creaming.
  • 0.75 cups granulated sugar Sweetens the cupcake and helps achieve a tender crumb.
  • 1 tsp vanilla extract Opt for pure vanilla for the best taste.
For the Buttercream Frosting
  • 0.5 cups unsalted butter Creates a creamy base for your frosting.
  • 2 cups powdered sugar Sweetens and thickens your frosting.
  • 3 tbsp whole milk Adjusts frosting thickness.
  • 1 drop red gel food coloring Optional for festive frosting.

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • Hand mixer or stand mixer
  • whisk
  • measuring cups
  • measuring spoons
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 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, mix together whole milk, sour cream, and vanilla extract.
  4. In a large mixing bowl, cream unsalted butter and granulated sugar until light and fluffy.
  5. Add egg whites to the creamed mixture until fully incorporated.
  6. Gradually add the dry ingredients to the wet mixture, alternately with the milk mixture, mixing gently.
  7. Fill each cupcake liner about ¾ full with the batter.
  8. Bake for 20-22 minutes until tops spring back when pressed.
  9. Let cool for about 5 minutes, then transfer to a wire rack to cool completely.
  10. In a mixing bowl, beat together unsalted butter and powdered sugar until crumbly, then add milk and vanilla extract until creamy.
  11. Adjust frosting consistency as needed, adding more milk to achieve a pipeable texture.
  12. Once cupcakes are cool, pipe the buttercream frosting onto the tops.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Sift flour for a lighter texture, and ensure cupcakes cool completely before frosting to maintain buttercream shape.

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