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Copycat Magnolia Bakery Cupcakes

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Recreate the iconic Magnolia Bakery Cupcakes at home with this easy recipe. Soft, moist vanilla cupcakes topped with a creamy, fluffy buttercream frosting. These cupcakes are perfect for any occasion or just as a sweet treat. #MagnoliaBakeryCupcakes #CupcakeRecipe #BakingFromScratch #VanillaCupcakes

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk (or milk mixed with 1/2 teaspoon vinegar)

For the Buttercream Frosting:

  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • A pinch of salt

Instructions

  • Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

  • Mix Dry Ingredients:

    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  • Cream Butter and Sugar:

    • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

  • Add Eggs and Vanilla:

    • Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

  • Combine Wet and Dry Ingredients:

    • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.

  • Fill the Cupcake Liners:

    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

  • Bake:

    • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

  • Make the Frosting:

    • In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the milk, vanilla extract, and a pinch of salt. Beat on high speed for 2-3 minutes until fluffy.

  • Frost the Cupcakes:

    • Once the cupcakes are completely cool, frost them with the buttercream using a piping bag or a spatula.

  • Serve:

    • Enjoy your homemade Magnolia Bakery-style cupcakes!

Notes

  • For a fun twist, you can add sprinkles or other decorations to the frosted cupcakes.
  • Make sure the cupcakes are fully cooled before frosting to avoid melting the buttercream.
  • You can store these cupcakes at room temperature for up to 2 days or refrigerate them for up to a week.

Nutrition

Find it online: https://easyfoodflash.com/copycat-magnolia-bakery-cupcakes/