Description

Indulge in the delightful experience of making Copycat Magnolia Bakery Cupcakes, a perfect sweet treat for any occasion. With their light and fluffy texture, these cupcakes are beautifully topped with creamy homemade buttercream, making them an irresistible choice for birthdays, celebrations, or simply satisfying your sweet tooth. The simple ingredients make this recipe accessible and customizable, allowing you to experiment with different flavors and colors for your frosting. Whether you’re a novice baker or a seasoned pro, our easy-to-follow instructions ensure success every time. Enjoy these charming cupcakes that not only taste fantastic but also look stunning on any dessert table.

Ingredients

Scale

1 1/2 cups cake flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup sour cream
1/2 cup unsalted butter
3/4 cups granulated sugar
1 teaspoon vanilla extract
2 egg whites
1/2 cup unsalted butter (room temperature)
1 teaspoon vanilla extract
2 cups powdered sugar
3 tablespoons whole milk
1 drop red gel food coloring

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Instructions

Preheat the oven to 325°F and line a muffin tin with cupcake liners.
Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
In a separate bowl, mix whole milk, sour cream, and vanilla extract.
Cream unsalted butter and granulated sugar in a mixer until light and fluffy.
Add egg whites and mix until fully incorporated.
Gradually combine wet and dry mixtures until just combined.
Fill cupcake liners about three-fourths full with batter.
Bake for 20 to 22 minutes until they spring back when touched.
Allow cupcakes to cool before frosting.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (57g)
Calories: 210
Sugar: 18g
Sodium: 115mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: <1g
Protein: 2g
Cholesterol: 25mg