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How I Finally Nailed Copycat Magnolia Bakery Cupcakes at Home

How I Finally Nailed Copycat Magnolia Bakery Cupcakes at Home
Prep
20 min
Cook
20 min
Total
40 min
Serves
12
Calories
270 kcal
Carbs
40.00 g

Ingredients

  • 1 ½ cupscake flour ((170 g))
  • ¾ tspbaking powder
  • ⅛ tspbaking soda
  • ¼ tspsalt
  • ½ cupwhole milk ((125 ml))
  • ¼ cupsour cream ((61 g))
  • ½ cupunsalted butter ((softened (115 g)))
  • ¾ cupgranulated sugar ((150 g))
  • 1 tspvanilla extract ((5 ml))
  • 2egg whites
  • ½ cupunsalted butter ((room temperature (115 g)))
  • 2 cupspowdered sugar ((224 g))
  • 1 tspvanilla extract ((5 ml))
  • 3 tbspwhole milk ((45 ml))
  • 1 dropred gel food coloring ((optional))

Instructions

  1. 1

    Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.

  2. 2

    In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  3. 3

    In a small bowl, combine milk, sour cream, and vanilla.

  4. 4

    In a mixing bowl, beat the butter and sugar until light and fluffy.

  5. 5

    Add egg whites one at a time, mixing well.

  6. 6

    Add half of the wet ingredients and half of the dry ingredients. Mix to combine. Add the remaining wet and dry ingredients and mix until just incorporated.

  7. 7

    Scoop batter into liners (¾ full, about ¼ cup per cupcake). Bake for 20–22 minutes until tops spring back to touch.

  8. 8

    Cool completely on a wire rack.

  9. 9

    In a bowl, beat butter and powdered sugar until crumbly. Add vanilla and milk. Beat until smooth and fluffy.

  10. 10

    Mix in a drop of red gel coloring until light pink. Adjust as needed. Place the buttercream in a piping bag fitted with a round or star tip. Pipe a swirl from the outside in, ending in the center.

  11. 11

    Serve or chill until ready to enjoy.