Light, fluffy, and topped with a swirl of sweet buttercream, these copycat Magnolia Bakery cupcakes are the perfect treat for any dessert lover. Inspired by the beloved New York bakery, this homemade version delivers all the charm and flavor of the original—without the trip!
Why You’ll Love These Cupcakes
Cupcakes are the ultimate dessert—portable, portion-sized, and easy to share. These particular cupcakes are delightfully simple yet taste like something you’d buy from a high-end bakery. The secret? A touch of sour cream in the batter that adds richness, moisture, and just a hint of tang that makes them unforgettable.
Love recreating your favorite desserts at home? Try these copycat DoubleTree cookies or copycat Subway white chocolate cranberry cookies next!
What Makes Magnolia Bakery Cupcakes So Special?
While their signature texture is light and airy, the magic lies in a single ingredient: sour cream. It enhances the cupcakes by adding moisture and a slight tang that sets them apart from your standard vanilla cupcake. The result is a bakery-style treat that stays moist and flavorful.
Can I Use This Batter for Cake Instead?
Absolutely! This batter can be used to make a cake, especially a layer cake. Cupcakes cook faster and are easier to serve, but if you’re celebrating something special, feel free to bake it as a cake—just adjust the bake time accordingly.
Do These Cupcakes Need Refrigeration?
Not necessarily. These cupcakes are fine at room temperature for a couple of days, especially if stored in an airtight container. However, if your kitchen is warm or humid, refrigerating them may help the buttercream frosting stay firm and fresh.
Do I Have to Use Cake Flour?
While cake flour gives these cupcakes their signature softness, you can substitute it with all-purpose flour and cornstarch if needed. Here’s how:
- Measure 1½ cups of all-purpose flour.
- Remove 3 tablespoons of the flour.
- Replace with 3 tablespoons of cornstarch.
- Sift the mixture twice before using.
Ingredients
For the Cupcakes:
- 1½ cups cake flour (170g)
- ¾ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- ½ cup whole milk (125ml)
- ¼ cup sour cream (61g)
- ½ cup unsalted butter (115g), softened
- ¾ cup granulated sugar (150g)
- 1 tsp vanilla extract
- 2 egg whites
For the Pink Buttercream:
- ½ cup unsalted butter (115g), at room temperature
- 2 cups powdered sugar (224g)
- 1 tsp vanilla extract
- 3 tbsp whole milk (45ml)
- 1 drop red gel food coloring
Helpful Tools
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 12-cup muffin pan
- Cupcake liners
- Piping bag (optional, but fun!)
How to Make Copycat Magnolia Bakery Cupcakes
- Preheat oven to 325°F. Line a 12-cup muffin tin with liners and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a small bowl, stir together the milk, sour cream, and vanilla.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy. Scrape the sides of the bowl.
- Add egg whites: Mix in the egg whites until fully combined. Scrape the bowl again.
- Alternate additions: Add half of the wet mixture, then half of the dry mixture to the creamed butter. Mix until combined. Repeat with the remaining wet and dry ingredients, scraping the bowl as needed.
- Fill liners: Scoop about ¼ cup of batter into each cupcake liner, filling them about ¾ full.
- Bake for 20–22 minutes, or until tops spring back when gently pressed.
- Cool completely on a wire rack before frosting.
How to Make Pink Buttercream
- Beat butter and sugar: In a large bowl, beat the butter and powdered sugar until the mixture looks crumbly.
- Add vanilla and milk: Pour in the vanilla extract and milk, then beat until smooth and fluffy. Add more milk if needed to reach your desired consistency.
- Add color: Mix in a small drop of red gel food coloring until evenly blended. Gel is best—it won’t thin out your frosting.
How to Frost Cupcakes
- Place a piping bag in a tall glass for support and fill it with frosting.
- Gently press the frosting to the tip of the bag to remove air pockets, then twist the top to seal.
- Cut the tip of the bag to create a medium opening.
- Starting at the outer edge of the cupcake, pipe in a circular motion toward the center for that classic swirl look.
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