Classic Magnolia Bakery Cupcakes
These Classic Magnolia Bakery Cupcakes. Bring the charm of a famous New York bakery. Straight to your kitchen! Light, fluffy vanilla cupcakes. Topped with creamy pink buttercream. Are the perfect treat. For any occasion. The touch of sour cream. Adds an extra layer of moisture. Making each bite soft. And delicate. Whether you’re baking. For a party. Or just because. These cupcakes. Are sure to impress. The buttercream is a breeze to make. And pairs beautifully. With the simple, yet delicious cake. Perfect for bakers. Of all skill levels!
12 Servings
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
To make this recipe gluten-free. Swap the cake flour. For a gluten-free 1:1 all-purpose flour substitute. That’s specifically designed for baking. Make sure to choose a mix. That contains xanthan gum. To help hold the cupcakes together. Ensuring they bake up light. And fluffy. Just like the original. Be sure to double-check your baking powder. And other ingredients. To confirm they’re gluten-free. Enjoy this bakery classic. Without compromising on texture. Or flavor!