Craving the iconic sweetness of New York’s beloved Magnolia Bakery? These Copycat Magnolia Bakery Cupcakes bring that famous bakery magic straight to your kitchen, perfect for any celebration, afternoon treat, or special dessert occasion. Inspired by classic American baking traditions, these vanilla cupcakes capture the essence of what made Magnolia Bakery a household name across the country.
The secret lies in the perfect balance of tender cae flour, rich unsalted butter, and creamy sour cream that creates an incredibly moist and fluffy texture. Each bite delivers that signature vanilla flavor complemented by the bakery’s famous pink buttercream frosting. The combination of whole milk and sour cream adds a subtle tanginess that elevates these cupcakes beyond ordinary vanilla treats.
Whether you’re hosting a birthday party, planning a weekend baking project, or simply wanting to recreate that nostalgic New York bakery experience, these Copycat Magnolia Bakery Cupcakes will transport you to the charming streets of Greenwich Village with their buttery aroma and cloud-like crumb.
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:
Preheat and Prepare Pan
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners and set aside. This lower temperature ensures even baking and prevents the cupcakes from doming too much.
Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Cake flour is crucial for achieving that tender, fine crumb that makes these Copycat Magnolia Bakery Cupcakes so special.
Mix Wet Ingredients
In a separate small bowl, whisk together the whole milk, sour cream, and vanilla extract until smooth. The sour cream adds moisture and a subtle tang that balances the sweetness perfectly.
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. This step incorporates air for a lighter texture.
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. Using only egg whites keeps the cupcakes light and gives them that characteristic pale color.
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, as this can make the cupcakes tough.
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). This ensures even baking and prevents overflow.
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. The cupcakes should be golden but not brown.
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. This cooling step is essential before frosting.
Prepare the Pink Buttercream Frosting:
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. This prevents powdered sugar from flying everywhere.
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.
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. The signature pink color is what makes these cupcakes instantly recognizable.
Frost the Cupcakes:
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.
Trim the Bag
Cut the tip of the piping bag to create a medium-sized opening. Alternatively, attach a piping tip of your choice for a more decorative finish.
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. The generous swirl of pink frosting is the signature look of these Copycat Magnolia Bakery Cupcakes.
Notes
Gel Food Coloring: Using gel food coloring is recommended for frosting as it provides vibrant color without altering the frosting’s consistency. Liquid food coloring can thin out the frosting.
Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature for smoother mixing and better texture. Cold ingredients don’t cream properly and can result in dense cupcakes.
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. Bring refrigerated cupcakes to room temperature before serving.
Yield: This recipe makes 12 standard-sized cupcakes, perfect for sharing or storing for later enjoyment.
Recipe Summary
These Copycat Magnolia Bakery Cupcakes perfectly recreate the beloved bakery’s signature vanilla cupcakes with tender crumb, rich flavor, and iconic pink buttercream frosting. Using cake flour, sour cream, and careful mixing techniques, you’ll achieve bakery-quality results at home. Ready in just over an hour, these cupcakes bring New York’s famous sweetness to any occasion.
Ready to create bakery magic in your own kitchen? Try this recipe and share your results in the comments below! Don’t forget to subscribe to our blog for more copycat recipes and baking tips that bring your favorite treats home.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: While cake flour gives the best texture, you can substitute with all-purpose flour. Remove 2 tablespoons from each cup of all-purpose flour and replace with cornstarch for a closer match to cake flour’s protein content.
Q: Why do the cupcakes use only egg whites?
A: Egg whites create a lighter, more tender texture and help maintain the pale color that’s characteristic of Magnolia Bakery cupcakes. Whole eggs would make them denser and more yellow.
Q: Can I make these cupcakes ahead of time?
A: Yes! Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 3 months. Frost them on the day you plan to serve for the best appearance and taste.
Q: What if I don’t have gel food coloring?
A: You can use liquid food coloring, but add it drop by drop as it may thin the frosting. Gel coloring provides better color intensity without affecting texture.
Q: Can I double this recipe?
A: Absolutely! This recipe doubles well. You’ll need two 12-cup muffin tins or bake in batches. Keep the same baking time and temperature.
Q: How can I achieve the perfect swirl like Magnolia Bakery?
A: Use a piping bag with a large round tip or cut opening. Start from the outside edge and spiral inward, applying steady pressure. Practice makes perfect!
Q: Are these cupcakes very sweet?
A: They have a classic American sweetness level. The sour cream in the cupcakes provides a slight tang that balances the sweet frosting beautifully.
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:
- Preheat and Prepare Pan
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners and set aside. This lower temperature ensures even baking and prevents the cupcakes from doming too much.
- Mix Dry Ingredients
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Cake flour is crucial for achieving that tender, fine crumb that makes these Copycat Magnolia Bakery Cupcakes so special.
- Mix Wet Ingredients
- In a separate small bowl, whisk together the whole milk, sour cream, and vanilla extract until smooth. The sour cream adds moisture and a subtle tang that balances the sweetness perfectly.
- 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. This step incorporates air for a lighter texture.
- 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. Using only egg whites keeps the cupcakes light and gives them that characteristic pale color.
- 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, as this can make the cupcakes tough.
- 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). This ensures even baking and prevents overflow.
- 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. The cupcakes should be golden but not brown.
- 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. This cooling step is essential before frosting.
- Prepare the Pink Buttercream Frosting:
- 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. This prevents powdered sugar from flying everywhere.
- 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.
- 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. The signature pink color is what makes these cupcakes instantly recognizable.
- Frost the Cupcakes:
- 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.
- Trim the Bag
- Cut the tip of the piping bag to create a medium-sized opening. Alternatively, attach a piping tip of your choice for a more decorative finish.
- 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. The generous swirl of pink frosting is the signature look of these Copycat Magnolia Bakery Cupcakes.
