These Copycat Magnolia Bakery Cupcakes bring the iconic New York bakery experience right to your kitchen. Light, fluffy, and incredibly moist thanks to a touch of sour cream, these vanilla cupcakes are topped with a smooth and creamy pink buttercream frosting. Whether for a party, special occasion, or just a sweet treat, this easy-to-follow recipe delivers bakery-level results with homemade charm.
Full Recipe:
Ingredients
For the Cupcakes:
- 1½ cups cake flour (170g)
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk (125ml)
- ¼ cup sour cream (61g)
- ½ cup unsalted butter, softened (115g)
- ¾ cup granulated sugar (150g)
- 1 teaspoon vanilla extract (5ml)
- 2 egg whites
For the Buttercream Frosting:
- ½ cup unsalted butter, room temperature (115g)
- 1 teaspoon vanilla extract (5ml)
- 2 cups powdered sugar (224g)
- 3 tablespoons whole milk (45ml)
- 1 drop red gel food coloring (for light pink)
Directions
Cupcakes:
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a small bowl, whisk milk, sour cream, and vanilla extract.
- In a mixing bowl, cream butter and sugar together until light and fluffy.
- Add egg whites and mix until fully incorporated.
- Alternate adding half the wet and dry ingredients into the creamed mixture, mixing until just combined. Repeat with remaining wet and dry ingredients.
- Divide batter evenly into cupcake liners, filling ¾ full (about ¼ cup per liner).
- Bake for 20–22 minutes or until tops spring back when touched.
- Cool on a wire rack completely before frosting.
Buttercream Frosting:
- Beat butter and powdered sugar together until crumbly.
- Add milk and vanilla extract. Beat until smooth and fluffy.
- Mix in a drop of red gel food coloring to achieve a light pink hue.
- Frost cooled cupcakes with a spatula or piping bag.
Optional Piping Instructions:
- Fill a piping bag fitted with your desired tip.
- Starting at the outside edge, swirl frosting toward the center using light, even pressure.
Nutrients (Per cupcake, based on 12 servings)
- Calories: 340
- Total Fat: 17g
- Saturated Fat: 10g
- Trans Fat: 0g
- Unsaturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 111mg
- Carbohydrates: 45g
- Sugar: 31g
- Fiber: 0g
- Protein: 3g