A Sweet Story to Share
I first tried a Magnolia Bakery cupcake years ago. My granddaughter bought one for us to share. We sat on a park bench and took tiny bites.
I still laugh at that. We got frosting on our noses. It was the happiest afternoon. That memory is why I love this recipe so much.
Why This Recipe Matters
Baking is more than mixing ingredients. It is a way to show love. When you make these for someone, you are giving them a sweet hug.
It also teaches you patience. Waiting for the cupcakes to cool is hard. But it makes the frosting perfect. Good things come to those who wait.
Let’s Make the Cupcakes
First, get your oven warm and your pan ready. Whisk the dry friends together in one bowl. In another, mix the wet ones until they are smooth.
Now, beat the butter and sugar. It should look pale and fluffy. Add the egg whites slowly. Then mix in the other bowls, a little at a time. Doesn’t that smell amazing already?
Fill the liners and bake. They are done when they spring back from a soft poke. Let them cool completely. I know, the waiting is the toughest part.
The Pretty Pink Frosting
This frosting is like a soft, sweet cloud. Beat the room-temperature butter and sugar. It will look crumbly at first. Do not worry.
Add the milk and vanilla. Watch it turn smooth and creamy. Now for the magic. One tiny drop of red gel makes the perfect pink.
*Fun fact: Using gel food coloring gives you a bright color without making the frosting runny.
Your Turn to Create
Piping the frosting is the most fun. Start at the outside edge. Swirl your way into the middle. It is easier than it looks, I promise.
What is your favorite frosting color? I always pick pink, but maybe you love blue or yellow. I would love to hear about your creations.
A Little Baking Secret
The sour cream in this recipe is the secret. It makes the cupcake so tender and soft. It is the little things that make a big difference.
Do you have a secret ingredient you always use? Maybe a pinch of cinnamon or a dash of nutmeg. Share your favorite kitchen secret with me.
Time for a Treat
There is nothing better than that first bite. The soft cake and the sweet, creamy frosting. It is a little taste of happiness.
Who will you share your cupcakes with? A friend, a family member, or maybe just yourself. Everyone deserves a special treat sometimes.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cake Flour | 1 ½ cups (170g) | |
| Baking Powder | ¾ tsp | |
| Baking Soda | â…› tsp | |
| Salt | ¼ tsp | |
| Whole Milk (for cupcakes) | ½ cup (125ml) | |
| Sour Cream | ¼ cup (61g) | |
| Unsalted Butter (for cupcakes) | ½ cup (115g) | |
| Granulated Sugar | ¾ cup (150g) | |
| Vanilla Extract | 1 tsp (5ml) | |
| Egg Whites | 2 | |
| Unsalted Butter (for buttercream) | ½ cup (115g) | Room temperature |
| Powdered Sugar | 2 cups (224g) | |
| Whole Milk (for buttercream) | 3 tbsp (45ml) | |
| Red Gel Food Coloring | 1 drop |
My Favorite Bakery-Style Cupcakes
I have loved Magnolia Bakery since my first visit to New York. The smell of vanilla and sugar hits you at the door. I knew I had to make their cupcakes at home.
This recipe is my little secret for that fluffy cake and pretty pink frosting. It always makes me think of that busy bakery. Let’s make some sweet memories together in your kitchen.
Ingredients
- 1 ½ cups cake flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup whole milk
- ¼ cup sour cream
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg whites
Frosting Ingredients
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 drop red food coloring
Instructions
Step 1: First, get your oven ready at 325°F. Line your muffin pan with pretty paper liners. I love using the ones with little flowers on them. In a bowl, whisk your cake flour, baking powder, baking soda, and salt. This makes the cupcakes light and soft.
Step 2: In another bowl, mix the milk, sour cream, and vanilla. The sour cream is the secret for a moist cake. Doesn’t that vanilla smell amazing? It reminds me of my grandmother’s kitchen. Set this lovely, smooth mixture aside for now.
Step 3: Now, let’s use our mixer. Beat the butter and sugar until it’s pale and fluffy. It should look like a soft, yellow cloud. (A hard-learned tip: make sure your butter is soft, but not melted!). Then, mix in the egg whites until it’s all combined.
Step 4: Here is the magic part. Add your wet and dry mixtures in turns. Start with half the wet, then half the dry. Mix just until you can’t see flour anymore. Over-mixing makes tough cupcakes. I still laugh at my first batch of hockey pucks!
Step 5: Spoon the batter into the liners, about ¾ full. This gives them room to rise into perfect little domes. Bake for 20-22 minutes. They are done when you press the top and it springs back. Let them cool completely. What’s your favorite frosting flavor? Share below!
Step 6: For the frosting, beat the room-temperature butter and powdered sugar. It will look crumbly at first. Then, pour in the milk and vanilla. Keep mixing until it’s wonderfully smooth and creamy. Add one tiny drop of red food coloring for that perfect pink.
Step 7: Time to make them beautiful. Fill a piping bag and swirl the frosting on. Start from the outside and move in. It’s like drawing a soft-serve ice cream cone. The first one might be a little wobbly, but that’s okay. Practice makes perfect.
Cook Time: 20–22 minutes
Total Time: 1 hour
Yield: 12 cupcakes
Category: Dessert, Baking
Let’s Get Creative with Your Cupcakes!
The classic recipe is wonderful, but it’s fun to play. You can add your own special twist. Here are a few ideas I love to try when I’m feeling creative.
Lemon Berry Bliss: Add a little lemon zest to the batter. Top the pink frosting with a fresh raspberry. It’s so sunny and fresh.
Chocolate Chip Surprise: Stir a handful of mini chocolate chips into the batter. It’s like a little party inside your cupcake.
Confetti Celebration: Mix in some rainbow sprinkles. This makes any day feel like a birthday. It always makes me smile.
Which one would you try first? Comment below!
Serving Your Sweet Masterpieces
These cupcakes are stars all on their own. But you can make them extra special. I like to serve them on a beautiful cake stand. It makes everyone feel celebrated.
For a real treat, add a scoop of vanilla ice cream on the side. The warm cake and cold ice cream are heavenly. A glass of cold milk is the perfect partner for these sweet treats. For the grown-ups, a cup of hot coffee cuts the sweetness nicely.
Which would you choose tonight?
Keeping Your Cupcakes Fresh
These cupcakes are best eaten the day you make them. But I know life gets busy. Let them cool completely first. Then store them in an airtight container on the counter for two days.
You can freeze them for a sweet treat later. Wrap each cupcake tightly in plastic wrap. Then pop them all into a freezer bag. They will keep for about three months this way.
I once frosted a warm cupcake. The buttercream melted right off. It was a pink puddle. Now I always wait for them to cool. This small step makes a big difference.
Batch cooking saves so much time. You can make the batter ahead and freeze it. Just thaw it in the fridge before baking. This means fresh cupcakes are never far away. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cupcake Troubles
Sometimes cupcakes do not rise nicely. This is often from old baking powder. Check the date on your container. Fresh baking powder gives you a good lift.
I remember when my buttercream was too runny. My kitchen was too warm. The secret is using room-temperature butter, not soft butter. This helps the frosting stay fluffy and hold its shape.
Do your cupcakes get dry? You might be over-mixing the batter. Mix just until you see no more dry flour. A tender crumb comes from a gentle hand.
Getting the texture right builds your confidence. A perfect cupcake feels like a small victory. And a fluffy frosting makes every bite a joy. Which of these problems have you run into before?
Your Cupcake Questions Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. It should work just fine.
Q: How far ahead can I make them? A: Frost them the same day you serve them. The unfrosted cakes can be made a day ahead.
Q: What can I use instead of sour cream? A: Plain yogurt is a great swap. It adds the same nice moisture.
Q: Can I double the recipe? A: Absolutely. Just use two muffin pans. You will have plenty to share.
Q: Any other fun tips? A: Try adding sprinkles to the batter. It makes them extra fun for a party. Which tip will you try first?
A Sweet Note From My Kitchen
I hope you love baking these cupcakes. Sharing food is one of life’s great joys. It connects us to good memories and good people.
*Fun fact: The first cupcake recipe was written in 1796. It was called “a light cake to bake in small cups.”*
I would love to see your beautiful creations. Your kitchen adventures make me so happy. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Copycat Magnolia Bakery Cupcakes Recipe
Description
A classic, fluffy vanilla cupcake topped with a signature pink buttercream, just like the famous Magnolia Bakery version.
Ingredients
For the Cupcakes:
For the Pink Buttercream:
Instructions
- Begin by heating your oven to 325°F (163°C) and placing liners in a 12-cup muffin pan. In one bowl, combine the cake flour, baking powder, baking soda, and salt with a whisk. In a separate bowl, blend the whole milk, sour cream, and vanilla until you have a smooth mixture.
- Using an electric mixer, beat the butter and granulated sugar on a medium setting until the mixture is pale and fluffy. Pause to scrape down the bowl’s sides, then incorporate the egg whites, mixing until they are fully blended.
- Now, add the combined wet and dry ingredients in two parts each, starting with half of the wet mixture and then half of the dry, mixing after each addition until just combined. Repeat with the remaining halves.
- Divide the batter evenly among the liners, filling each about three-quarters full. Bake for 20 to 22 minutes, or until the cupcake tops bounce back when lightly pressed. Allow them to cool entirely on a wire rack before you apply the frosting.
- For the Pink Buttercream: In a large mixing bowl, combine the room-temperature butter and powdered sugar, beating them together until the mixture has a crumbly texture. Pour in the milk and vanilla extract, then continue to mix until the frosting is smooth and creamy. If it is too thick, add a little more milk.
- Introduce one drop of red gel food coloring and mix thoroughly to achieve a uniform pink color.
- To Assemble: Fit a piping bag with your chosen tip and place it in a tall glass for support. Fill the bag with the pink buttercream. Gently push the frosting down toward the tip to eliminate any air pockets, then twist the top of the bag to seal it. Snip the tip off the bag and pipe the frosting onto the cooled cupcakes. For the signature look, start at the outer edge and pipe in a steady, circular motion toward the center.
Notes
- Ensure all ingredients, especially the butter and sour cream, are at room temperature for a smoother batter and frosting. Gel food coloring provides a vibrant color without thinning the frosting.
Leave a Reply