Classic Magnolia Bakery Cupcakes – Looking for the perfect cupcake recipe. That’s both simple. And delicious? Try this Classic Magnolia Bakery Cupcakes recipe! With tender vanilla-flavored cake. Topped with a smooth, creamy buttercream frosting. These cupcakes are perfect. For any occasion. The key ingredients include cake flour, egg whites, and butter. And a touch of sour cream. For added moisture. It’s a must-try dessert. That will impress everyone!
The first time I made these Magnolia Bakery cupcakes. I was instantly transported back. To my favorite bakery in New York City. My husband and I had just celebrated our anniversary. And we wanted to recreate the cupcakes. We had enjoyed so much. As soon as they came out of the oven. The house filled with the sweet scent of vanilla. And my little one couldn’t wait to frost them. My husband loved how light. And fluffy they turned out. And we had so much fun decorating them. With pastel pink frosting. These cupcakes are now a staple. For any celebration. In our family.
What makes this Classic Magnolia Bakery Cupcakes truly stand out?
These cupcakes stand out. For their light, fluffy texture. And balanced sweetness. The sour cream adds an extra level of moisture. That keeps them tender. While the egg whites. Create a delicate crumb. The buttercream frosting is simple. Yet incredibly smooth and creamy. Perfect for piping or spreading. Whether you’re making them. For a special occasion. Or a casual treat. They never fail to impress. With both taste and presentation.
What You Need To Make This Classic Magnolia Bakery Cupcakes Recipe?
Cake flour: The key to achieving that light. And airy texture. Don’t substitute with all-purpose flour. Unless you sift it thoroughly. To lighten it up.
Sour cream: Adds a slight tanginess. And keeps the cupcakes moist. If you don’t have sour cream. Greek yogurt is a great alternative.
Egg whites: Using just the whites. Makes the cupcakes lighter in texture. Make sure to beat them. Until incorporated smoothly.
Gel food coloring: A little goes a long way. Use just a drop. To achieve that classic pale pink Magnolia look.
Steps To Make Classic Magnolia Bakery Cupcakes:
Step 1: Preheat your oven to 325°F. And line a muffin tin. With 12 cupcake liners. In a medium bowl. Whisk together your dry ingredients—cake flour, baking powder, baking soda, and salt. In another cup. Mix the milk, sour cream, and vanilla.
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Step 2: Now for the fun part! Cream the butter. And sugar. In your stand mixer until fluffy. Then add the egg whites one by one. Mixing well after each. Slowly incorporate half of your dry. And wet ingredients. Then repeat. Until everything. Is perfectly mixed. Be gentle here. Just mix until combined. Use an ice cream scoop. To portion the batter. Into your cupcake liners. And bake for about 20 minutes. Once they’re golden. And springy to the touch. Let them cool before frosting.
Step 3: Now it’s time. For the buttercream! Beat the butter. Until smooth. Then add powdered sugar. And a splash of milk. Whipping until it’s perfectly creamy. Don’t forget. To add a tiny drop of pink gel food coloring. For that classic Magnolia Bakery touch. Pipe or spread the frosting. On your cooled cupcakes. And voilà!
Tip:
To get that classic bakery-style frosting. Your butter needs to be at the perfect room temperature—soft. But not melting. If you accidentally add too much powdered sugar. And the frosting becomes too thick. Don’t panic! Just add a tiny splash of milk. One teaspoon at a time. Until it loosens up. To the perfect texture. For piping or spreading. And for extra soft. And fluffy cupcakes. Make sure not to overmix your batter. Once you’ve added the flour—it’s the secret. To the perfect crumb!
Frequently Asked Questions:
Can I use all-purpose flour instead of cake flour?
Yes, you can. But sift the flour several times. To make it lighter. And closer in texture. To cake flour.
Can I freeze these cupcakes?
Yes! You can freeze the cupcakes (unfrosted). For up to 3 months. Thaw completely before frosting.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream. And will still keep the cupcakes moist. And tender.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Magnolia Bakery Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 c cake flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 c whole milk
- 1/4 c sour cream
- 1 stick unsalted butter at room temperature
- 3/4 c granulated sugar
- 1 tsp pure vanilla extract
- 2 egg whites
For the Buttercream Frosting:
- 1 stick unsalted butter at room temperature
- 1 tsp pure vanilla extract
- 2 c powdered sugar
- 2.5-3 tbsp whole milk
- Pink gel food coloring optional
Instructions
- Preheat your oven to 325°F. And prepare a 12-cup muffin tin. By lining it. With cupcake liners. Set aside.
- In a medium bowl. Whisk together. The dry ingredients. Flour. With baking powder, baking soda, and salt.
- In a separate measuring cup. Whisk together the whole milk. With sour cream, and vanilla.
- In the bowl of a stand mixer. With a paddle attachment. Cream the butter, sugar, and vanilla together. On medium speed. Until light. And fluffy. Be sure to scrape down. The sides of the bowl. Add the egg whites. One at a time. Mixing until fully incorporated. After each addition. Scrape down the bowl again.
- Alternate adding half of the dry ingredients. And half of the wet ingredients. Into the mixer. Mix on low speed. Until just combined. Then repeat with the remaining dry. And wet ingredients. Scrape down the sides of the bowl. To ensure everything. Is mixed well.
- Portion the batter evenly. Into the lined muffin cups. Using a ¼ measuring cup. Or ice cream scoop. To distribute the batter. Bake for 20-22 minutes. Or until the tops bounce back. When gently pressed. Avoid overbaking. To prevent dryness.
For the Buttercream:
- In a bowl. Beat together the butter. And powdered sugar. Until the mixture becomes crumbly. Gradually add 2 tablespoons of whole milk. And vanilla. Beating until smooth. If needed. Add an additional tablespoon of milk. For a fun twist. Mix in a small drop of pink gel food coloring. Until the desired shade is reached.
To Decorate Cupcakes:
- Fill a piping bag. With the buttercream. Pressing it down. To remove air bubbles. Cut a medium-sized hole. At the tip. And pipe the frosting. Onto the cupcakes. Starting from the outside. And swirling inward. Alternatively, you can spread the frosting. With a knife. For a more casual look.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
