Here’s a recipe for Copycat Magnolia Bakery Cupcakes that will give you those delicious, moist, and fluffy cupcakes, just like the ones from the famous bakery!
Copycat Magnolia Bakery Cupcakes
Ingredients:
For the Cupcakes:
- 1 ½ cups self-rising flour
- 1 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk, at room temperature
- A pinch of salt
For the Frosting (Magnolia Bakery’s Famous Vanilla Buttercream):
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk (or as needed)
- A pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the self-rising flour, all-purpose flour, and a pinch of salt. Set aside.
3. Cream the Butter and Sugar:
- In a large bowl, use a hand mixer or stand mixer to cream the unsalted butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
4. Add the Eggs and Vanilla:
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Add the vanilla extract and mix until combined.
5. Alternate Adding Dry Ingredients and Milk:
- Gradually add the flour mixture to the butter and egg mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix!
6. Fill the Cupcake Liners:
- Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 of the way full.
7. Bake the Cupcakes:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Make the Frosting:
- While the cupcakes are cooling, make the frosting. Beat the unsalted butter until smooth and creamy in a large bowl.
- Gradually add the powdered sugar, 1 cup at a time, mixing well between each addition.
- Add the vanilla extract and a pinch of salt. Continue to beat until fluffy.
- If the frosting is too thick, add 1 tablespoon of milk at a time until the desired consistency is achieved.
9. Frost the Cupcakes:
- Once the cupcakes have completely cooled, generously frost them with the vanilla buttercream frosting. You can use a spatula or piping bag to achieve your desired look.
Enjoy!
These Copycat Magnolia Bakery Cupcakes are sure to be a hit with anyone who loves a sweet, buttery, and soft cupcake topped with a creamy vanilla frosting. Perfect for birthdays, special occasions, or any time you need a little sweet indulgence!
