Picture yourself in a warm kitchen on a crisp morning, the aroma of sweet vanilla filling the air, as you whip up a batch of these Copycat Magnolia Bakery Cupcakes. This recipe brings that familiar bakery comfort home. Inspired by memorable birthdays and rainy weekends cuddled with friends, these cupcakes have a special place in hearts.
Their creamy frosting and moist cake layers remind me of childhood celebrations, where every bite brought smiles. This Copycat Magnolia Bakery Cupcakes recipe is perfect for sharing love and instant nostalgia.
Why You’ll Love This Recipe
- Comes together easily—even for baking beginners
- Soft, fluffy cake with rich sweet frosting
- Perfect balance of vanilla flavor and buttery texture
- Deliciously nostalgic, yet simple and timeless
Copycat Magnolia Bakery Cupcakes: A Nostalgic Vanilla Treat You Can Make at Home
Description
Picture yourself in a warm kitchen on a crisp morning, the aroma of sweet vanilla filling the air, as you whip up a batch of these Copycat Magnolia Bakery Cupcakes. This recipe brings that familiar bakery comfort home. Inspired by memorable birthdays and rainy weekends cuddled with friends, these cupcakes have a special place in hearts. Their creamy frosting and moist cake layers remind me of childhood celebrations, where every bite brought smiles. This Copycat Magnolia Bakery Cupcakes recipe is perfect for sharing love and instant nostalgia.
Ingredients
- 1 ½ cups all‑purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup whole milk, room temperature
- FOR THE VANILLA BUTTERCREAM FROSTING
- 1 cup unsalted butter, room temperature
- 3–4 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 2–3 tbsp whole milk or cream
Instructions
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Preheat and Prep: Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with paper liners.
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Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl; set aside.
-
Cream Butter and Sugar: In a mixer, beat butter and sugar until light and fluffy (2–3 minutes).
-
Add Eggs and Vanilla: Beat in eggs one at a time, scraping down sides. Mix in vanilla.
-
Combine Wet and Dry: On low speed, alternate adding flour mixture and milk, beginning and ending with flour, until smooth.
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Fill Cups & Bake: Divide batter evenly among liners. Bake for 18–20 minutes, until cake springs back.
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Cool Completely: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.
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Make Buttercream: Beat butter until smooth. Gradually add powdered sugar, vanilla, and enough milk until silky.
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Frost the Cupcakes: Pipe or spread frosting onto cooled cupcakes. Garnish with a light dusting of sugar or sprinkles if desired.
Notes
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These cupcakes freeze well—freeze unfrosted cakes in an airtight container.
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Thaw, then frost and serve when ready.
-
For natural color, swirl in a drop of gel food coloring.
INGREDIENTS YOU’LL NEED
- 1 ½ cups all‑purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup whole milk, room temperature
FOR THE VANILLA BUTTERCREAM FROSTING
- 1 cup unsalted butter, room temperature
- 3–4 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 2–3 tbsp whole milk or cream
How to Make Copycat Magnolia Bakery Cupcakes
STEP-BY-STEP INSTRUCTIONS
- Preheat and Prep: Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with paper liners.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl; set aside.
- Cream Butter and Sugar: In a mixer, beat butter and sugar until light and fluffy (2–3 minutes).
- Add Eggs and Vanilla: Beat in eggs one at a time, scraping down sides. Mix in vanilla.
- Combine Wet and Dry: On low speed, alternate adding flour mixture and milk, beginning and ending with flour, until smooth.
- Fill Cups & Bake: Divide batter evenly among liners. Bake for 18–20 minutes, until cake springs back.
- Cool Completely: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.
- Make Buttercream: Beat butter until smooth. Gradually add powdered sugar, vanilla, and enough milk until silky.
- Frost the Cupcakes: Pipe or spread frosting onto cooled cupcakes. Garnish with a light dusting of sugar or sprinkles if desired.
HELPFUL TIPS
- Use room‑temperature ingredients for a tender crumb.
- Don’t overmix once flour is incorporated—pause when batter looks just combined.
- Cool cupcakes fully before frosting; warm cakes will melt buttercream.
- Adjust frosting consistency: add more powdered sugar to stiffen; more milk to soften.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: ~45 minutes
- Yield: 12 cupcakes
- Category: Dessert, Treat
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- These cupcakes freeze well—freeze unfrosted cakes in an airtight container.
- Thaw, then frost and serve when ready.
- For natural color, swirl in a drop of gel food coloring.
NUTRITIONAL INFORMATION
(Approx. per cupcake)
Calories: 320 kcal | Fat: 16 g | Carbs: 39 g | Protein: 3 g
Values may vary based on ingredients and serving size.
FREQUENTLY ASKED QUESTIONS
Can I substitute butter with oil?
Oil makes the crumb moister but changes the texture. Butter keeps that classic bakery feel.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days.
Can I halve this recipe?
Yes—just use six liners and bake for about 17 minutes, checking closely.
STORAGE INSTRUCTIONS
- Room Temp (Unfrosted): 2 days in airtight container
- Refrigerated (Frosted): 4 days in airtight container
- Frozen: Frosted or unfrosted: up to 3 months. Thaw overnight.
Related Recipes
If you loved this, you’ll enjoy:
- Irresistible Mini Lemon Blueberry Cheesecakes: A Fresh, Fruity Delight in Every Bite
- Raspberry Pistachio Mousse Cakes
- Dulce de Leche Cupcakes
- Whipped Coconut Cream
Conclusion
Bring the cozy charm of Magnolia Bakery right into your kitchen with this Copycat Magnolia Bakery Cupcakes recipe. It’s a heartfelt tribute to sweet memories, best shared with loved ones. Baking these is a sweet tradition in the making—creamy frosting, soft vanilla cake, and pure joy in every bite. Enjoy every moment of baking and sharing these nostalgic treats!