The aroma of freshly baked cupcakes wafting through the kitchen instantly transports me to the enchanting streets of New York City, where Magnolia Bakery’s iconic sweets have captured the hearts of dessert lovers everywhere. Today, I’m thrilled to share my take on their famous cupcakes: my beloved Copycat Magnolia Bakery Cupcakes Recipe. What sets these delightful treats apart is the secret addition of sour cream, creating a moist, airy texture that’s simply irresistible. Not only are they quick to whip up, but they also make for a stunning centerpiece at any gathering. Trust me, whether it’s a special celebration or a cozy night in, these light and fluffy cupcakes will surely impress everyone at the table. Are you ready to bring a taste of the Big Apple home with you? Let’s dive into the recipe!
Why are Magnolia Bakery Cupcakes so Special?
Irresistible Texture: The secret ingredient, sour cream, gives these cupcakes a moist and fluffy texture that’s hard to resist.
Quick & Easy: With straightforward steps, you’ll spend less time in the kitchen and more time enjoying with family or friends.
User-Friendly Recipe: Perfect for both beginner and seasoned bakers, creating delightful Magnolia Bakery cupcakes is a breeze!
Crowd-Pleasing Flavor: These sweet treats are always a hit at gatherings—pair them with an Oreo Milkshake for a delightful dessert combo!
Customizable Options: Feeling adventurous? Experiment with flavors using extracts or add-ins like chocolate chips for a twist!
Nostalgic Bliss: Reminisce about sweet memories from New York City with each bite of these classic cupcakes, right from your own kitchen.
Magnolia Bakery Cupcakes Recipe Ingredients
• Dive into the delightful details below!
For the Cupcake Batter
- 1 ½ cups cake flour – This provides the structure and tenderness; for a lighter texture, swap with a mix of all-purpose flour and cornstarch.
- ¾ teaspoon baking powder – Acts as a leavening agent that contributes to the lightness of the cupcakes.
- ⅛ teaspoon baking soda – Works hand in hand with baking powder for extra fluffiness.
- ¼ teaspoon salt – Enhances the overall flavor of your cupcakes beautifully.
- ½ cup whole milk – Adds moisture and richness to the batter.
- ¼ cup sour cream – This key ingredient increases moisture and introduces a slight tang, making the cupcakes extra delicious.
- ½ cup unsalted butter (1 stick) – Provides richness and flavor; ensure it’s softened for easy creaming.
- ¾ cup granulated sugar – Sweetens the cupcakes and aids in achieving that lovely airy texture.
- 1 teaspoon vanilla extract – This flavor enhancer ensures every bite is heavenly.
- 2 egg whites – Help create the light texture and provide necessary structure.
For the Buttercream Frosting
- ½ cup unsalted butter – The base for your frosting; make sure it’s at room temperature for easy mixing.
- 2 cups powdered sugar – Adds sweetness and thickens the frosting to just the right consistency.
- 3 tablespoons whole milk – Use this to adjust the frosting consistency as needed for smooth application.
- 1 drop red gel food coloring – An optional addition to give your frosting a fun pop of color!
Step‑by‑Step Instructions for Magnolia Bakery Cupcakes Recipe
Step 1: Preheat the Oven and Prepare the Muffin Tin
Begin by preheating your oven to 325°F (160°C). While the oven warms up, line a 12-cup muffin tin with decorative cupcake liners, ensuring they’re fitted snugly so the cupcakes can rise beautifully without sticking. This initial step sets the stage for your Magnolia Bakery cupcakes to bake evenly.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together 1 ½ cups of cake flour, ¾ teaspoon of baking powder, ⅛ teaspoon of baking soda, and ¼ teaspoon of salt. Stir until all the dry ingredients are well blended. This mixture will help create light and fluffy cupcakes, which is the hallmark of the Magnolia Bakery cupcakes recipe.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together ½ cup of whole milk, ¼ cup of sour cream, and 1 teaspoon of vanilla extract until smooth and creamy. The sour cream adds a unique tang and moisture that enhances the overall flavor and texture, giving these cupcakes their signature bakery-style consistency.
Step 4: Cream the Butter and Sugar
Using an electric mixer, cream together ½ cup of softened unsalted butter and ¾ cup of granulated sugar in a large bowl. Beat this mixture on medium speed until it becomes light and fluffy, which should take about 3-4 minutes. This step is crucial for achieving that airy structure in your Magnolia Bakery cupcakes.
Step 5: Incorporate the Egg Whites
Add the 2 egg whites to your creamed butter and sugar mixture. Continue mixing on medium speed until the egg whites are fully incorporated, and the mixture looks smooth and glossy, which should take about another minute. This component contributes to the lightness that you’re aiming for in these cupcakes.
Step 6: Combine Wet and Dry Ingredients
Gradually add the prepared wet ingredients to the creamed mixture, alternating with the dry ingredients. Start with a third of the dry mix followed by half of the wet, continuing this pattern until everything is well combined. Mix just until no dry flour remains visible, ensuring not to overmix for the best texture.
Step 7: Fill the Cupcake Liners
Spoon or use a piping bag to fill each cupcake liner about ¾ full with the batter. This helps provide enough room for the cupcakes to rise without spilling over. Aim for uniformity in size to ensure even baking and a professional appearance in your finished Magnolia Bakery cupcakes.
Step 8: Bake to Perfectly Fluffy Cupcakes
Place the muffin tin in the preheated oven and bake for 20-22 minutes. You’ll know they’re done when the tops spring back after a light touch, and a toothpick inserted into the center comes out clean. This is the moment to enjoy the sweet aroma wafting through your kitchen!
Step 9: Cool on a Rack
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. This step ensures that your Magnolia Bakery cupcakes maintain their airy texture without becoming soggy.
Step 10: Prepare the Buttercream Frosting
In a clean mixing bowl, beat together ½ cup of softened unsalted butter and 2 cups of powdered sugar on low speed until crumbly. Gradually add in 3 tablespoons of whole milk and 1 teaspoon of vanilla extract, mixing until the frosting is smooth and spreadable. This luscious buttercream frosting is the perfect topping for your cupcakes.
Step 11: Add Color and Frost the Cupcakes
If desired, add a drop of red gel food coloring to the buttercream and mix until evenly colored. Use a piping bag fitted with your favorite tip to frost each cooled cupcake, starting from the outside and spiraling inward for a beautiful finish. This touch of frosting will beautifully complement your Magnolia Bakery cupcakes.
Step 12: Serve and Enjoy
Once frosted, your delightful Magnolia Bakery cupcakes are ready to be served. They are best enjoyed at room temperature and can be paired with a scoop of ice cream or fresh fruit for a complete dessert experience. Take a moment to appreciate your creation before sharing the deliciousness with friends and family!
Storage Tips for Magnolia Bakery Cupcakes
Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days to maintain their light and fluffy texture.
Fridge: If you have frosted cupcakes, place them in an airtight container in the refrigerator. They will stay fresh for up to 5 days, but allow them to return to room temperature for the best flavor.
Freezer: Freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting and serving.
Reheating: To refresh cupcakes that are slightly stale, warm them briefly in the microwave for about 10 seconds. This will revive their soft, delightful texture, making it feel like you just baked them from your Magnolia Bakery cupcakes recipe!
Magnolia Bakery Cupcakes Recipe Variations
Feel free to let your creativity shine as you customize this delightful recipe for even more delicious cupcakes!
- Gluten-Free: Substitute cake flour with a 1:1 gluten-free flour blend for a perfect texture without the gluten.
- Chocolate Twist: Replace ⅓ cup of cake flour with cocoa powder for a rich chocolate-y flavor. The combination of flavors is simply divine.
- Fruit-Infused: Add ½ cup of mashed ripe bananas or applesauce to the batter for a fruity flavor boost that pairs beautifully with the vanilla.
- Nuts & Crunch: Fold in ½ cup of chopped nuts, like walnuts or pecans, for added crunch and flavor. These will provide delightful surprise bites in every cupcake.
- Alternate Frosting: Experiment with cream cheese frosting for a tangy twist that perfectly complements the sweetness of the cupcake. It’s a fabulous variation to consider.
- Sprinkle Delight: Top your cupcakes with colorful sprinkles or edible glitter to make them festive. Perfect for birthdays or special celebrations!
- Spicy Flavor: Mix in ½ teaspoon of cinnamon or a pinch of nutmeg to add warmth and depth to your cupcakes. It’s a subtle upgrade that can elevate the flavor profile.
- Fruity Frosting: Whip up a berry or citrus-flavored frosting to pair with your vanilla cupcakes. Try something like strawberry buttercream for a fresh twist that sings of summer.
Feel inspired? Explore pairing these cupcakes with a side of Peach Pie Cruffins for a perfect dessert duo, or enjoy them alongside a light Winter Salad Festive to balance out that sweetness!
Make Ahead Options
These Magnolia Bakery Cupcakes are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance by mixing the wet and dry ingredients separately, then refrigerating the cups of batter in an airtight container. Additionally, the buttercream frosting can be made up to 3 days ahead; simply store it in the fridge. To maintain the quality, make sure to let the frosting come to room temperature and rewhip it before piping. When you’re ready to bake, fill the cupcake liners and pop them into the oven for freshly baked, light, and fluffy Magnolia Bakery Cupcakes that taste just as delicious as if they were made on the same day!
Expert Tips for Magnolia Bakery Cupcakes
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Room Temperature Ingredients: Ensure all your ingredients, especially the butter, eggs, and milk, are at room temperature for a smooth batter and optimal rise.
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Don’t Overmix: Combine the wet and dry ingredients just until no flour is visible. Overmixing can lead to dense cupcakes rather than the light texture you’re aiming for in your Magnolia Bakery cupcakes recipe.
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Proper Baking: Keep an eye on the baking time; every oven is different. Check for doneness around 20 minutes to avoid dry cupcakes.
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Cooling Crucial: Let the cupcakes cool completely before frosting. This prevents the frosting from melting and ensures a beautiful finish.
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Frosting Consistency: If the frosting is too thick, add milk a teaspoon at a time to reach your desired spreadability for an even, luscious layer on your cupcakes.
What to Serve with Copycat Magnolia Bakery Cupcakes
Indulging in these fluffy, decadent treats opens up a world of delightful pairings for creating a memorable dessert experience.
- Rich Ice Cream: A scoop of vanilla or caramel ice cream perfectly balances the sweetness of the cupcakes, creating a classic dessert duo.
- Fresh Berries: Juicy strawberries or raspberries add a burst of freshness that cuts through the richness, helping to cleanse the palate.
- Whipped Cream: Light and airy, a dollop of freshly whipped cream enhances the fluffiness of the cupcakes, making every bite even more delightful.
- Coffee: A warm cup of coffee pairs wonderfully with the cupcakes, adding a cozy touch that brings out the vanilla flavors beautifully.
- Fruit Salad: A mix of seasonal fruits offers a refreshing contrast, while the natural sweetness complements the cupcake flavors.
- Chocolate Sauce: Drizzling some warm chocolate sauce over the cupcakes creates a deliciously indulgent experience that chocolate lovers will adore.
- Lemonade: A glass of zesty lemonade provides a tangy contrast that highlights the sweetness of the Magnolia Bakery cupcakes, making for a refreshing treat.
- Milkshake: Pair these delightful cupcakes with a creamy milkshake for a nostalgic combination that is sure to please everyone at the table.
- Sparkling Water: For a light touch, mix in some sparkling water with a splash of lemon for an effervescent refreshment that complements dessert perfectly.
Magnolia Bakery Cupcakes Recipe FAQs
What type of flour should I use for Magnolia Bakery cupcakes?
For the best texture, I recommend using cake flour as it provides a light and tender crumb. If you don’t have cake flour, you can create a substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch. This combination will mimic the tenderness of cake flour and work wonders in achieving fluffy cupcakes.
How should I store my Magnolia Bakery cupcakes?
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you’ve already frosted them, it’s best to refrigerate them in an airtight container, where they can last for about 5 days. Just remember to let them come to room temperature for the best flavor before serving!
Can I freeze the cupcakes?
Absolutely! To freeze unfrosted Magnolia Bakery cupcakes, wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They will keep well for up to 3 months. When you’re ready to enjoy them, just thaw them at room temperature. Frost them once they’re fully thawed to enhance their moist texture!
What should I do if my cupcakes are too dense?
If your cupcakes turned out dense, it could be due to overmixing the batter. It’s important to mix just until the ingredients are combined without any flour pockets. Another tip is to ensure that your leavening agents (baking powder and baking soda) are fresh. Old leavening agents can lead to poor rising, which might affect the lightness of your cupcakes.
Are Magnolia Bakery cupcakes safe for people with nut allergies?
This Magnolia Bakery cupcakes recipe uses basic ingredients that are generally nut-free, making it suitable for those with nut allergies. However, always double-check your ingredient labels to ensure no cross-contamination has occurred, especially if you’re using pre-packaged products.
Can I substitute sour cream in the recipe?
Yes, you can substitute sour cream with Greek yogurt or buttermilk for a similar texture and moistness in your cupcakes. If you choose Greek yogurt, opt for plain to avoid altering the sweetness and flavor of your batter. This is a great alternative if you’re looking for a slightly different taste!
Irresistibly Fluffy Magnolia Bakery Cupcakes Recipe Made Easy
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well blended.
- In another bowl, whisk together the milk, sour cream, and vanilla extract until smooth.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg whites to the creamed mixture and mix until smooth and glossy.
- Gradually add the wet ingredients to the creamed mixture alternating with the dry ingredients until no dry flour is visible.
- Fill each cupcake liner about ¾ full with batter.
- Bake for 20-22 minutes or until the tops spring back when touched.
- Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Beat together the softened butter and powdered sugar until crumbly, then add milk and vanilla and mix until smooth for frosting.
- If desired, add red gel food coloring and frost the cooled cupcakes.
- Serve and enjoy!
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