Copycat Magnolia Bakery Cupcakes Ingredients For the cupcakes (makes about 24 standard): 1 cup (225...

Copycat Magnolia Bakery Cupcakes Ingredients For the cupcakes (makes about 24 standard): 1 cup (225...

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!

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Posted
2025-09-19T22:21:04+00:00

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