Copycat Magnolia Bakery Cupcakes are the ultimate indulgence for anyone craving that iconic sweet treat at home. This recipe provides a straightforward guide to recreating those fluffy, moist cupcakes and creamy frosting, saving you a trip to the famous bakery while delivering unparalleled flavor.
Key Ingredients for Copycat Magnolia Bakery Cupcakes
- For the Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup whole milk, at room temperature
- For the Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt (optional, to balance sweetness)
How to Make Copycat Magnolia Bakery Cupcakes
Get ready for a delightful baking adventure that’s surprisingly simple! These Copycat Magnolia Bakery Cupcakes offer a tender crumb and a cloud-like frosting that will transport your taste buds straight to dessert heaven. With a preparation time of approximately 30 minutes for the batter and frosting, and 20-25 minutes for baking, you’ll be enjoying these homemade delights in no time.
Step-by-Step Instructions:
For the Cupcakes:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, adding them in three additions of dry and two additions of milk. Mix until just combined – do not overmix.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
For the Vanilla Buttercream Frosting:
- Beat Butter: In a large bowl, using an electric mixer, beat the softened butter on medium speed until creamy and smooth.
- Add Confectioners’ Sugar: Gradually add the sifted confectioners’ sugar, one cup at a time, beating well after each addition. The mixture will become thick.
- Add Milk and Vanilla: Add the whole milk and vanilla extract to the bowl. Beat on low speed until combined, then increase to medium-high speed and beat for an additional 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add another tablespoon of milk. If it’s too thin, add a bit more confectioners’ sugar.
- Add Salt (Optional): If desired, add a pinch of salt and beat to combine.
To Frost the Cupcakes:
- Pipe or Spread: Once the cupcakes are completely cool, frost them generously using a piping bag with your favorite tip, or simply spread the frosting on top with an offset spatula for a classic, rustic look.
Why You’ll Love This Copycat Magnolia Bakery Cupcakes
The true magic of these Copycat Magnolia Bakery Cupcakes lies in their incredibly tender, melt-in-your-mouth crumb, perfectly complemented by that dreamy, sweet vanilla buttercream frosting. It’s reminiscent of the classic vanilla birthday cake but elevated to a perfect handheld bite, offering a wonderfully satisfying dessert experience that’s easier to achieve than you might think. Making these at home not only fills your kitchen with an irresistible aroma but also offers significant cost savings compared to purchasing them from a beloved bakery, making indulgence accessible any day of the week. The simplicity of the ingredients and the straightforward steps ensure you’ll be whipping up batches of this deliciousness with ease.
Forget the long lines and high prices; these Copycat Magnolia Bakery Cupcakes bring the charm and flavor of a famous bakery right into your own kitchen. Imagine the delight on your loved ones’ faces when you present them with these beautifully frosted treats, a testament to your baking prowess and your ability to replicate bakery magic. So, grab your ingredients, preheat that oven, and get ready to create your own little piece of cupcake paradise – you won’t regret it!
Storing and Reheating Tips
- Room Temperature Storage: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored at room temperature in an airtight container for up to 2 days. The buttercream can soften in very warm environments, so if your kitchen is hot, consider moving them to the refrigerator after a few hours.
- Refrigeration: If you need to store cupcakes for longer than 2 days, or if your environment is consistently warm, place them in an airtight container and refrigeratethem. They will stay fresh for up to 4-5 days.
- Reheating Frosted Cupcakes: To bring refrigerated frosted cupcakes back to their best, let them sit at room temperature for at least 30-60 minutes before serving. This allows the frosting to soften to its ideal texture and the cake to regain its tender crumb.
- Freezing (Unfrosted is Best): For longer storage, unfrosted cupcakes can be frozen. Wrap them tightly in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They will last for up to 2-3 months. To thaw, remove from the freezer and let them come to room temperature overnight before frosting.
- Freezing (Frosted – Less Ideal): Freezing frosted cupcakes is possible, but it can impact the texture of the frosting. If you choose to freeze them frosted, ensure they are completely frozen before wrapping them tightly to prevent freezer burn. Thaw them slowly in the refrigerator first, then at room temperature.
Final Thoughts
Whipping up these Copycat Magnolia Bakery Cupcakes is a rewarding way to bring a touch of bakery elegance to your home. They are wonderfully moist, perfectly sweet, and a joy to make and share. Give them a try and experience the delicious satisfaction of creating this iconic treat yourself!
Copycat Magnolia Bakery Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 2 cups granulated sugar
- Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.4 large eggs, 1 teaspoon vanilla extract
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, adding them in three additions of dry and two additions of milk. Mix until just combined – do not overmix.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 1 cup whole milk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
- In a large bowl, using an electric mixer, beat the softened butter on medium speed until creamy and smooth.1 cup unsalted butter
- Gradually add the sifted confectioners’ sugar, one cup at a time, beating well after each addition. The mixture will become thick.4 cups confectioners’ sugar
- Add the whole milk and vanilla extract to the bowl. Beat on low speed until combined, then increase to medium-high speed and beat for an additional 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add another tablespoon of milk. If it’s too thin, add a bit more confectioners’ sugar.0.25 cup whole milk, 1 teaspoon vanilla extract
- If desired, add a pinch of salt and beat to combine.1 pinch salt
- Once the cupcakes are completely cool, frost them generously using a piping bag with your favorite tip, or simply spread the frosting on top with an offset spatula for a classic, rustic look.