Ingredients
Equipment
Method
Step 1: Prepare the Cupcake Batter
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together:
- Cake flour
- Baking powder
- Baking soda
- Salt
- In a large bowl or stand mixer, beat butter and sugar on medium speed until light and fluffy (about 2–3 minutes).
- Add egg whites, one at a time, mixing well after each.
- Mix in sour cream, vanilla, and a drop of red food coloring for that classic hue.
- Reduce speed and alternate adding the dry ingredients with milk, beginning and ending with the dry. Mix just until combined.
Step 2: Bake the Cupcakes
- Fill each cupcake liner about ⅔ full with batter.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 3: Make the Buttercream Frosting
- In a mixing bowl, beat softened butter until smooth and creamy.
- Gradually add powdered sugar, mixing on low to avoid a sugar cloud.
- Add vanilla extract and enough milk (1–2 tbsp) to reach a fluffy, pipeable consistency.
- Beat on high for 2–3 minutes until light and airy.
Step 4: Frost and Decorate
- Use a piping bag with a star tip to create Magnolia’s iconic swirl.
- Top with classic sprinkles or enjoy as-is!
Notes
🧊 Storage & Reheating
Room Temp: Store frosted cupcakes in an airtight container for up to 2 days. Refrigerator: Keeps well for up to 5 days (bring to room temp before eating). Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving. 🥄 Variations
Chocolate Twist: Swap ¼ cup flour for cocoa powder. Lemon Love: Add 1 tsp lemon zest to the batter. Mini Cupcakes: Reduce baking time to 10–12 minutes. Cream Cheese Frosting: Replace half the butter with cream cheese. Confetti Fun: Fold in rainbow sprinkles for a birthday vibe. Fruit-Topped: Add a slice of fresh strawberry or raspberry on top. Almond Version: Swap vanilla with almond extract for a nutty note. Gluten-Free: Use a 1:1 gluten-free baking blend in place of cake flour. Pink Ombre: Use varying drops of food color for ombre frosting. Classic Vanilla Bean: Add real vanilla bean seeds for gourmet flair. ❓ 10 FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, but texture will be slightly denser. Add 1 tbsp cornstarch per cup of flour as a substitute. 2. Why do I need to use egg whites only?
Egg whites help achieve that signature light, airy crumb. 3. Is sour cream necessary?
Yes — it adds moisture and richness. You can sub with plain Greek yogurt. 4. Can I double the recipe?
Absolutely! Just use two pans and bake in batches if needed. 5. How do I get the swirl frosting look?
Use a piping bag fitted with a large open star or round tip and pipe in a tight spiral. 6. Can I use butter straight from the fridge?
No — room temperature butter creams better and gives a smoother frosting. 7. What milk works best?
Whole milk is ideal for richness, but 2% will also work. 8. How long should I beat the batter?
Only until combined! Overmixing will toughen the cupcakes. 9. How do I make the frosting less sweet?
Add a pinch of salt or a teaspoon of lemon juice to balance it. 10. Can I use this recipe for a layer cake?
Yes! Double the ingredients and bake in two 6" or 8" round cake pans. 🏁 Conclusion
These Copycat Magnolia Bakery Cupcakes are more than just a dessert—they’re a bite-sized celebration of buttery, vanilla bliss. Whether you're making them for a birthday, brunch, or just a sweet craving, they bring a touch of New York charm and elegance to any kitchen. The best part? No lines. No travel. Just whisk, bake, swirl, and enjoy.
Room Temp: Store frosted cupcakes in an airtight container for up to 2 days. Refrigerator: Keeps well for up to 5 days (bring to room temp before eating). Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving. 🥄 Variations
Chocolate Twist: Swap ¼ cup flour for cocoa powder. Lemon Love: Add 1 tsp lemon zest to the batter. Mini Cupcakes: Reduce baking time to 10–12 minutes. Cream Cheese Frosting: Replace half the butter with cream cheese. Confetti Fun: Fold in rainbow sprinkles for a birthday vibe. Fruit-Topped: Add a slice of fresh strawberry or raspberry on top. Almond Version: Swap vanilla with almond extract for a nutty note. Gluten-Free: Use a 1:1 gluten-free baking blend in place of cake flour. Pink Ombre: Use varying drops of food color for ombre frosting. Classic Vanilla Bean: Add real vanilla bean seeds for gourmet flair. ❓ 10 FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, but texture will be slightly denser. Add 1 tbsp cornstarch per cup of flour as a substitute. 2. Why do I need to use egg whites only?
Egg whites help achieve that signature light, airy crumb. 3. Is sour cream necessary?
Yes — it adds moisture and richness. You can sub with plain Greek yogurt. 4. Can I double the recipe?
Absolutely! Just use two pans and bake in batches if needed. 5. How do I get the swirl frosting look?
Use a piping bag fitted with a large open star or round tip and pipe in a tight spiral. 6. Can I use butter straight from the fridge?
No — room temperature butter creams better and gives a smoother frosting. 7. What milk works best?
Whole milk is ideal for richness, but 2% will also work. 8. How long should I beat the batter?
Only until combined! Overmixing will toughen the cupcakes. 9. How do I make the frosting less sweet?
Add a pinch of salt or a teaspoon of lemon juice to balance it. 10. Can I use this recipe for a layer cake?
Yes! Double the ingredients and bake in two 6" or 8" round cake pans. 🏁 Conclusion
These Copycat Magnolia Bakery Cupcakes are more than just a dessert—they’re a bite-sized celebration of buttery, vanilla bliss. Whether you're making them for a birthday, brunch, or just a sweet craving, they bring a touch of New York charm and elegance to any kitchen. The best part? No lines. No travel. Just whisk, bake, swirl, and enjoy.