Name: Copycat Magnolia Bakery Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 1/2 cups cake flour (170 g); 3/4 teaspoon baking powder; 1/8 teaspoon baking soda; 1/4 teaspoon fine salt; 1/2 cup whole milk (125 ml); 1/4 cup sour cream (61 g); 1/2 cup unsalted butter (115 g), room temperature; 3/4 cup granulated sugar (150 g); 1 teaspoon vanilla extract (5 ml); 2 large egg whites; 1/2 cup unsalted butter (115 g), room temperature (for buttercream); 2 cups powdered sugar (224 g), sifted; 1 teaspoon vanilla extract (5 ml, for buttercream); 3 tablespoons whole milk (45 ml), plus more if needed; 1 drop red gel food coloring

Description

Soft and tender vanilla cupcakes topped with a pillowy pale-pink buttercream, mimicking the famous Magnolia Bakery style.

Ingredients

1 1/2 cups cake flour (170 g)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup whole milk (125 ml)
1/4 cup sour cream (61 g)
1/2 cup unsalted butter (115 g), room temperature
3/4 cup granulated sugar (150 g)
1 teaspoon vanilla extract (5 ml)
2 large egg whites
1/2 cup unsalted butter (115 g), room temperature (for buttercream)
2 cups powdered sugar (224 g), sifted
1 teaspoon vanilla extract (5 ml, for buttercream)
3 tablespoons whole milk (45 ml), plus more if needed
1 drop red gel food coloring

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with liners.
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk milk, sour cream, and vanilla until smooth.
In a stand mixer, beat the butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl.
Add the egg whites and mix just until incorporated. Scrape the bowl again.
Add half the wet mixture to the butter, then half the dry. Mix on low until just combined. Repeat with the remaining wet and dry ingredients.
Scoop batter into liners, filling each about 3/4 full.
Bake for 20–22 minutes until the tops spring back and a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
In a large bowl, beat the butter and powdered sugar together until crumbly. Add milk and vanilla. Beat until smooth. Add food coloring and mix until colored.
Pipe the frosting onto completely cooled cupcakes using a piping bag with a medium round or open star tip.

Notes

Using cake flour will yield a more tender crumb. Substitute with a mixture of all-purpose flour and cornstarch for a similar effect.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American