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Magnolia Bakery Cupcakes

Magnolia Bakery Cupcakes: Easy, Fluffy, and Irresistible Treats

These Magnolia Bakery Cupcakes are easy, fluffy, and irresistible treats that capture the essence of the iconic NYC bakery.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups cake flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whole milk almond milk can be used for a dairy-free option
  • 1/2 cup sour cream Greek yogurt can be substituted
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar brown sugar can add a deeper flavor
  • 1 tbsp vanilla extract pure vanilla recommended
  • 3 large egg whites whole eggs can change texture
For the Buttercream
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar sifted to remove lumps
  • 1 tbsp vanilla extract almond extract can be used for a twist
  • 2 tbsp whole milk more can be added for consistency
  • 1 tbsp red gel food coloring optional for color

Equipment

  • Muffin Tin
  • Mixing Bowls
  • whisk
  • Scoop
  • Piping Bag

Method
 

Preparation Steps
  1. Preheat the oven to 325°F (165°C) and prepare a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. In a separate small bowl, mix whole milk, sour cream, and vanilla extract until well blended.
  4. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  5. Gradually add egg whites, mixing well after each addition.
  6. Alternately add dry and wet mixtures to the butter-sugar mix until just combined.
  7. Fill cupcake liners about three-quarters full and bake for 20-22 minutes.
  8. Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack.
  9. For the buttercream, beat softened unsalted butter and sifted powdered sugar until creamy.
  10. Gradually add vanilla extract and whole milk, mixing until fluffy. Optionally, add red gel food coloring.
  11. Frost the cooled cupcakes using a piping bag, swirling the buttercream on each.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 180mgPotassium: 45mgSugar: 18gVitamin A: 250IUCalcium: 15mgIron: 0.5mg

Notes

For best results, soften butter at room temperature and avoid over-mixing the batter for light cupcakes.

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