Copycat Magnolia Bakery Cupcakes

If you’re a fan of the famous Magnolia Bakery cupcakes, you’re in for a treat! These Copycat Magnolia Bakery Cupcakes have the same soft, moist texture and the signature rich, creamy frosting that made them iconic. Here’s a recipe that mimics their delicious cupcakes and frosting, so you can recreate them at home!

Copycat Magnolia Bakery Cupcakes Recipe

Ingredients:

For the Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
1/2 cup whole milk (room temperature)
1/4 cup sour cream (optional for extra moistness)

For the Buttercream Frosting:

1 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons whole milk (or as needed to reach desired consistency)
Pinch of salt

Instructions:

1. Make the Cupcakes:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Optional: Stir in the sour cream if you’re using it. This will make the cupcakes extra moist.
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

2. Make the Buttercream Frosting:

In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add the vanilla extract and salt, and mix to combine.
Add the milk one tablespoon at a time until the frosting reaches your desired consistency. If you like your frosting thicker, add more powdered sugar; for a softer frosting, add a bit more milk.
Beat the frosting on high speed for another 2-3 minutes to make it light and fluffy.

3. Frost the Cupcakes:

Once the cupcakes are completely cool, use a piping bag fitted with a large star tip to pipe the frosting onto each cupcake in a swirl pattern. Alternatively, you can spread the frosting on with a knife for a more rustic look.
If desired, decorate the cupcakes with sprinkles, chocolate shavings, or a cherry on top.

Tips:

Make ahead: You can make the cupcakes a day in advance. Just store them in an airtight container at room temperature. Frost them right before serving.
Flavor Variations: If you prefer a different flavor, you can mix in a little lemon zest or cocoa powder to the batter for a twist.
Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. If you live in a hot climate, refrigerate them, but let them come to room temperature before serving for the best taste.

These Copycat Magnolia Bakery Cupcakes are soft, buttery, and topped with a perfect swirl of creamy frosting. They’re just like the ones from the iconic bakery, but now you can enjoy them fresh from your own kitchen! Enjoy!