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.