Copycat Magnolia Bakery Cupcakes

Recipes

Copycat Magnolia Bakery Cupcakes

Ingredients

For the Cupcakes:

  • Dry Ingredients:
    • 1½ cups cake flour (170 grams)
    • 3/4 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1/4 teaspoon salt
  • Wet Ingredients:
    • 1/2 cup whole milk (125 ml)
    • 1/4 cup sour cream (61.3 grams)
    • 1 teaspoon vanilla extract (5 ml)
  • Creaming Mixture:
    • 1/2 cup unsalted butter, softened (115 grams)
    • 3/4 cup granulated sugar (150 grams)
    • 2 large egg whites

For the Pink Buttercream Frosting:

  • 1/2 cup unsalted butter, at room temperature (115 grams)
  • 2 cups powdered sugar (224 grams)
  • 1 teaspoon vanilla extract (5 ml)
  • 3 tablespoons whole milk (45 ml)
  • 1 drop red gel food coloring

Instructions

Prepare the Cupcakes:

  1. Preheat and Prepare Pan:
    • Preheat your oven to 325°F (163°C).
    • Line a 12-cup muffin tin with cupcake liners and set aside.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients:
    • In a separate small bowl, whisk together the whole milk, sour cream, and vanilla extract until smooth.
  4. Cream Butter and Sugar:
    • In a large mixing bowl or stand mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
    • Scrape down the sides of the bowl as needed.
  5. Add Egg Whites:
    • Add the egg whites to the butter-sugar mixture.
    • Mix on medium speed until fully incorporated.
    • Scrape down the bowl to ensure even mixing.
  6. Combine Ingredients:
    • Add half of the wet ingredient mixture to the creamed butter and sugar.
    • Mix on low speed until just combined.
    • Add half of the dry ingredient mixture and mix until just incorporated.
    • Repeat with the remaining wet and dry ingredients, mixing until the batter is smooth.
    • Be careful not to overmix.
  7. Fill Muffin Tin:
    • Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full (approximately 1/4 cup of batter per cupcake).
  8. Bake:
    • Bake in the preheated oven for 20–22 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
  9. Cool:
    • Remove the cupcakes from the oven.
    • Allow them to cool in the muffin tin for a few minutes, then transfer them to a wire cooling rack to cool completely.

Prepare the Pink Buttercream Frosting:

  1. Beat Butter and Sugar:
    • In a large mixing bowl, add the room-temperature unsalted butter and powdered sugar.
    • Beat on low speed until the mixture becomes crumbly.
  2. Add Milk and Vanilla:
    • Add the whole milk and vanilla extract to the butter-sugar mixture.
    • Increase the mixer speed to medium and beat until the frosting is smooth and creamy.
    • If the frosting is too thick, add additional milk a teaspoon at a time until the desired consistency is reached.
  3. Add Food Coloring:
    • Add a small drop of red gel food coloring.
    • Mix thoroughly until the frosting is evenly tinted pink.
    • Adjust the color by adding more gel coloring if a deeper shade is desired.

Frost the Cupcakes:

  1. Prepare Piping Bag:
    • Place a piping bag inside a tall glass or cup to hold it upright.
    • Fill the bag with the prepared pink buttercream frosting.
    • Gently press the frosting down to eliminate air pockets.
    • Twist the top of the bag to secure it.
  2. Trim the Bag:
    • Cut the tip of the piping bag to create a medium-sized opening. Alternatively, attach a piping tip of your choice.
  3. Pipe the Frosting:
    • Starting at the outer edge of each cooled cupcake, pipe the frosting in a circular motion towards the center.
    • Apply consistent, light pressure to ensure an even flow of frosting.

Notes

  • Gel Food Coloring: Using gel food coloring is recommended for frosting as it provides vibrant color without altering the frosting’s consistency.
  • Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature for smoother mixing and better texture.
  • Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Yield: This recipe makes 12 standard-sized cupcakes.

Enjoy your delightful Copycat Magnolia Bakery Cupcakes!