Copycat Magnolia Bakery Cupcakes
Ingredients
For the cupcakes (makes about 24 standard):
1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 ½ cups (190 g) self-rising flour
1 ¼ cups (160 g) all-purpose flour
1 cup (240 ml) whole milk, room temperature
1 tsp vanilla extract
For the classic Magnolia buttercream:
1 cup (225 g) unsalted butter, softened
6–8 cups (720–960 g) powdered sugar, sifted
½ cup (120 ml) whole milk
2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line muffin tins with cupcake liners.
Make the cupcake batter:
Cream butter and sugar together until light and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each.
In a separate bowl, whisk together both flours.
Mix milk and vanilla in a small cup.
Add dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with dry ingredients. Mix until just combined.
Bake:
Fill cupcake liners about ⅔ full.
Bake 20–22 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
Make the buttercream frosting:
Beat butter with 4 cups of powdered sugar until smooth.
Add milk and vanilla, then gradually beat in remaining sugar until fluffy and spreadable (you may not need it all).
Beat at medium-high speed for 3–5 minutes until light and airy.
Frost & serve:
Spread or pipe frosting generously on cooled cupcakes.
Decorate with sprinkles if desired — just like Magnolia Bakery!