If you have a soft spot for classic, dreamy cupcakes that taste like a heartfelt hug from a New York bakery, then the Copycat Magnolia Bakery Cupcakes Recipe is your ticket to cupcake bliss. These cupcakes are the perfect balance of light, moist cake and silky-smooth frosting, capturing the enchanting charm and sweetness that Magnolia Bakery is famous for. Whether you’re treating yourself or impressing friends, this recipe brings that iconic cupcake experience right into your own kitchen with approachable steps and simple ingredients.
Ingredients You’ll Need
Making these cupcakes requires ingredients that are straightforward yet essential for building that irresistible flavor and texture. Each component plays a vital role — from the tender crumb of the cake to the creamy, luscious frosting that finishes each cupcake perfectly.
- 1 ½ cups all-purpose flour: Provides the structure that holds the cupcake together with a soft crumb.
- 1 ¾ tsp baking powder: Gives the cupcakes a gentle rise and airy texture.
- ½ cup unsalted butter (softened) for batter: Adds richness and moisture, making the cupcakes tender.
- 1 cup granulated sugar: Sweetens the cake and helps with the tender crumb.
- 3 large eggs: Bind ingredients and build a light, fluffy texture.
- 2 tsp vanilla extract: Brings warm, inviting flavor notes to the batter.
- ½ cup whole milk: Moisturizes the batter and contributes to the cupcake’s softness.
- 2 cups powdered sugar: Essential for the smooth, perfectly sweet frosting.
- ½ cup unsalted butter (softened) for frosting: The creamy base that makes the frosting rich and luscious.
- 2 tbsp heavy cream or non-dairy milk: Adds the right consistency and silky finish to the frosting.
How to Make Copycat Magnolia Bakery Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 350°F (175°C), ensuring your oven is hot and ready to create the perfect rise and golden color. Line a muffin tin with cupcake liners to keep the cupcakes from sticking and help them maintain their classic round shape.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour and baking powder in a bowl. This simple step ensures even distribution of the leavening agent, which is key for those fluffy cupcakes we’re aiming for.
Step 3: Cream Butter and Sugar
Beat the softened butter and granulated sugar until the mixture turns light and fluffy, about three minutes. This process is crucial because it incorporates air, giving your cupcakes that delicate texture on the inside.
Step 4: Add Eggs and Vanilla
One by one, add the eggs to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract to infuse the batter with that classic, comforting flavor Magnolia is known for.
Step 5: Combine Dry Ingredients with Wet Ingredients
Alternately add the dry ingredients and whole milk into the mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid dense cupcakes. The goal is to blend smoothly while maintaining that light batter texture.
Step 6: Bake to Perfection
Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. The cupcakes should be golden and springy to the touch.
Step 7: Cool Completely Before Frosting
Once baked, allow the cupcakes to cool completely on a wire rack. It’s tempting to frost right away, but frosting warm cupcakes can cause it to melt and lose its perfect texture.
How to Serve Copycat Magnolia Bakery Cupcakes Recipe
Garnishes
Topping your cupcakes with simple but thoughtful garnishes can elevate them from delicious to unforgettable. Consider a light dusting of powdered sugar, a sprinkle of rainbow nonpareils for a playful touch, or a delicate fresh flower petal for special occasions. Each garnish adds visual appeal and a small textural contrast that complements the creamy frosting.
Side Dishes
Pairing these cupcakes with a cup of freshly brewed coffee or fragrant tea brings out their sweet notes beautifully. If you’re serving a dessert spread, fresh berries or a small bowl of whipped cream can add a refreshing balance to the rich, buttery sweetness of the cupcakes.
Creative Ways to Present
For a little flair, try serving your Copycat Magnolia Bakery Cupcakes Recipe in a tiered cupcake stand. This not only looks festive but also creates an inviting centerpiece, perfect for gatherings or celebrations. Alternatively, place each cupcake in a decorative mini box as party favors to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once frosted, store leftovers in an airtight container at room temperature for up to two days to keep the cupcakes moist. If your kitchen is warm, refrigeration is better to prevent the frosting from melting, but be sure to bring cupcakes to room temperature before serving to enjoy their full flavor and softness.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to three months. When ready to enjoy, thaw them completely at room temperature before frosting. Freezing the batter is also an option if you want to make these cupcakes in advance and bake fresh later.
Reheating
If you’d like to warm a cupcake slightly, gently microwave it for 10 to 15 seconds. This makes the cake tender and soft once again without affecting the frosting—perfect when served alongside a warm beverage.
FAQs
Can I use a different type of milk in this Copycat Magnolia Bakery Cupcakes Recipe?
Absolutely! Whole milk is recommended for its richness, but you can substitute with any milk you have on hand, including non-dairy alternatives like almond or oat milk. Just keep in mind that flavor and texture might vary slightly.
What frostings work best with these cupcakes?
The classic buttercream frosting made with powdered sugar, butter, and a touch of cream is ideal because it balances sweetness and richness. However, cream cheese frosting or whipped cream frosting are also delicious alternatives that pair wonderfully.
How do I know when the cupcakes are done baking?
Use the toothpick test: insert a toothpick into the center of a cupcake, and if it comes out clean or with just a few moist crumbs, the cupcakes are ready. The tops should be lightly golden and springy to the touch as well.
Can I make this recipe gluten-free?
Yes, by swapping the all-purpose flour for a cup-for-cup gluten-free flour blend, you can make these cupcakes gluten-free. Just be sure the blend contains xanthan gum or another binder to help maintain texture.
How long do these cupcakes stay fresh?
Freshly baked and frosted cupcakes are best enjoyed within two days when stored properly at room temperature or refrigerated. Beyond this, the cake may start to dry out, and the frosting texture might change.
Final Thoughts
There’s truly something heartwarming about baking up a batch of these Copycat Magnolia Bakery Cupcakes Recipe. Every bite captures that delicate, nostalgic charm that brings joy and comfort to any day. So why wait? Grab your ingredients, roll up your sleeves, and make some memories with this beloved recipe that’s sure to become a favorite in your home just like it is at Magnolia.
Print
Copycat Magnolia Bakery Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Copycat Magnolia Bakery Cupcakes replicate the classic, fluffy, and moist cupcakes famous for their delightful texture and rich vanilla flavor. Perfectly topped with creamy buttercream frosting, these cupcakes are an ideal treat for any occasion.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ¾ tsp baking powder
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
Frosting
- 2 cups powdered sugar
- ½ cup unsalted butter (softened)
- 2 tbsp heavy cream or non-dairy milk
Instructions
- Preheat oven and prepare tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Cream butter and sugar: Beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes, incorporating air for better texture.
- Add eggs and vanilla: Add eggs one at a time into the butter mixture, beating well after each addition, then stir in vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet, alternating with the whole milk, and combine until just mixed to avoid overworking the batter.
- Fill and bake: Fill cupcake liners about two-thirds full with batter and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and frost: Allow cupcakes to cool completely before spreading the buttercream frosting made by beating powdered sugar, softened butter, and heavy cream or non-dairy milk until smooth and creamy.
Notes
- Ensure butter is softened to room temperature for easier mixing.
- Do not overmix the batter to keep cupcakes tender.
- Cooling cupcakes fully before frosting prevents melting.
- You can substitute heavy cream with non-dairy milk for a dairy-free option in frosting.
- Use cupcake liners to ensure easy cleanup and prevent sticking.
