Copycat Magnolia Bakery Cupcakes

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.

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Prep Time 30

Cook Time 25

Servings: 12 cupcakes

Course: Cupcakes, Dessert

Ingredients Equipment Method Notes

Ingredients

For the Cupcakes

2.5 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon salt
1 cup unsalted butter softened, 2 sticks
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 unsalted butter softened, 2 sticks
4 cups confectioners' sugar sifted
0.25 cup whole milk
1 teaspoon vanilla extract
1 pinch salt optional, to balance sweetness

Equipment

Muffin tin
Paper liners
Wire rack
Electric mixer
Piping bag optional
Offset spatula optional

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.

Notes

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. Store frosted cupcakes in the refrigerator if your kitchen is warm. Refrigerated cupcakes will stay fresh for up to 4-5 days. Unfrosted cupcakes can be frozen for up to 2-3 months.