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Magnolia Bakery Cupcakes Recipe

Irresistibly Fluffy Magnolia Bakery Cupcakes Recipe Made Easy

Enjoy a delightful Magnolia Bakery Cupcakes Recipe that captures the iconic New York City taste with a secret ingredient for irresistible flavor.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups cake flour For a lighter texture, swap with a mix of all-purpose flour and cornstarch.
  • 0.75 teaspoon baking powder Leavening agent for lightness.
  • 0.125 teaspoon baking soda Works with baking powder for fluffiness.
  • 0.25 teaspoon salt Enhances flavor.
  • 0.5 cup whole milk Adds moisture and richness.
  • 0.25 cup sour cream Key ingredient for moistness and slight tang.
  • 0.5 cup unsalted butter Ensure it's softened for easy creaming.
  • 0.75 cup granulated sugar Sweetens and aids in airy texture.
  • 1 teaspoon vanilla extract Flavor enhancer.
  • 2 number egg whites Contributes to light texture.
For the Buttercream Frosting
  • 0.5 cup unsalted butter Must be at room temperature.
  • 2 cups powdered sugar Adds sweetness and thickens frosting.
  • 3 tablespoons whole milk Adjusts frosting consistency as needed.
  • 1 drop red gel food coloring Optional for color.

Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer
  • whisk
  • Piping Bag
  • Cupcake liners

Method
 

Cupcake Preparation Steps
  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well blended.
  3. In another bowl, whisk together the milk, sour cream, and vanilla extract until smooth.
  4. Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add the egg whites to the creamed mixture and mix until smooth and glossy.
  6. Gradually add the wet ingredients to the creamed mixture alternating with the dry ingredients until no dry flour is visible.
  7. Fill each cupcake liner about ¾ full with batter.
  8. Bake for 20-22 minutes or until the tops spring back when touched.
  9. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  10. Beat together the softened butter and powdered sugar until crumbly, then add milk and vanilla and mix until smooth for frosting.
  11. If desired, add red gel food coloring and frost the cooled cupcakes.
  12. Serve and enjoy!

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature. Do not overmix the batter to prevent dense cupcakes. Cool completely before frosting.

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