Copycat Magnolia Bakery Cupcakes
Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup whole milk, at room temperature
For the Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons heavy cream or milk (to reach desired consistency)
Pinch of salt
Instructions:
Making the Cupcakes:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar: In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-5 minutes).
Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and mix until combined.
Alternate adding the flour and milk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start with the flour mixture, then add some of the milk, and repeat, ending with the dry ingredients. Mix each addition until just combined.
Fill the cupcake liners: Divide the batter evenly between the cupcake liners, filling each about 2/3 of the way full.
Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Buttercream Frosting:
Beat the butter: In a large bowl, beat the softened butter on medium-high speed until smooth and creamy (about 2-3 minutes).
Add the powdered sugar: Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
Add vanilla and cream: Once all the powdered sugar is incorporated, add the vanilla extract and a pinch of salt. Add heavy cream or milk, one tablespoon at a time, until you reach your desired consistency (smooth but stiff enough to hold its shape when piped).
Frost the cupcakes: Once the cupcakes have cooled completely, use a piping bag or an offset spatula to frost them with the buttercream frosting.