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Copycat Magnolia Bakery Cupcakes

Delight in these rich, fluffy cupcakes reminiscent of the iconic Magnolia Bakery, easy to whip up for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Let butter sit out to reach room temperature.
  • 1 cup granulated sugar
  • 2 large eggs Room temperature for smoother batter.
  • 2 teaspoons vanilla extract
  • 0.5 cups milk Room temperature for smoother batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
Mixing
  1. In another bowl, cream the softened butter and sugar until light and fluffy.
  2. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Gradually add the flour mixture, alternating with the milk, starting and ending with flour. Mix until just combined.
Baking
  1. Fill each cupcake liner about 2/3 full with the batter.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Let them cool before frosting with your favorite vanilla buttercream.

Notes

For optimal results, allow butter and eggs to reach room temperature. Don’t over mix the batter to avoid density. Chill frosting if adding sprinkles for better adherence.