These delightful cupcakes are a perfect addition to any dessert spread. They’re simple yet delicious, combining the sweetness of a vanilla cupcake with a smooth, creamy buttercream frosting. You can now recreate the magic of Magnolia Bakery in your own kitchen! Light, airy, and melt-in-your-mouth good, these cupcakes are guaranteed to be a hit.
What Makes Magnolia Cupcakes Special?
The real secret to these cupcakes is their light, airy texture, which comes from adding sour cream to the batter. This small ingredient gives the cupcakes the perfect amount of moisture, along with a slight tang that sets them apart from other cupcakes.
Can I Turn This Cupcake Batter into a Cake?
If you prefer cake over cupcakes, you can easily adapt this recipe! While cupcakes cook faster and tend to stay moist longer, you can make a layered cake by using the same batter. Just be sure to bake the cake in smaller layers rather than a large sheet.
Do Magnolia Bakery Cupcakes Need Refrigeration?
These cupcakes don’t need to be refrigerated. However, if you’re in a warmer climate or have a humid kitchen, you might want to refrigerate them to keep the buttercream from melting. Simply store them in an airtight container for longer shelf life.
Do I Need Cake Flour for This Recipe?
You don’t have to use cake flour, but if you want the fluffiest cupcakes, it’s best. If you’re using all-purpose flour, make sure to adjust by adding a little cornstarch to get that light, tender texture.
Ingredients for the Cupcakes:
- 1 ½ cups cake flour
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk
- ¼ cup sour cream
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg whites
Ingredients for the Buttercream:
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 drop of red gel food coloring
Instructions:
- Prepare the Cupcakes:
Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. Set aside.
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. In a separate bowl, whisk the milk, sour cream, and vanilla extract. - Make the Batter:
Using a stand mixer or hand mixer, beat the butter and sugar until light and fluffy. Add the egg whites and mix until fully incorporated. Add half of the wet mixture and half of the dry mixture to the butter mixture, mixing until combined. Repeat with the remaining wet and dry ingredients. - Bake the Cupcakes:
Scoop the batter into cupcake liners, filling each about ¾ of the way full. Bake for 20–22 minutes, or until a toothpick inserted comes out clean. Remove from the oven and allow the cupcakes to cool completely on a rack. - Make the Buttercream:
In a large bowl, beat the butter and powdered sugar together until crumbly. Add the milk and vanilla extract and continue to mix until smooth. Adjust the consistency with more milk, if needed. Add a drop of gel food coloring and mix until fully incorporated. - Frost the Cupcakes:
Place the buttercream in a piping bag and pipe the frosting in a circular motion, starting from the outside and working toward the center of each cupcake.
Tips:
- For best results, use gel food coloring for a vibrant, even frosting color.
- Make sure the buttercream is smooth and not too thick, adding more milk as necessary.
More Delicious Desserts to Try:
If you’re a fan of these Magnolia Bakery cupcakes, you’ll also love these other sweet treats:
- Copycat Krispy Kreme Donut Bread Pudding
- Copycat Lofthouse Cookies
- Classic Old Fashioned Pound Cake
These cupcakes are perfect for any occasion, and with just a few simple ingredients, you can bring a taste of Magnolia Bakery to your kitchen. Enjoy!
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