Description
Recreate the iconic Magnolia Bakery Cupcakes at home with this easy recipe, featuring fluffy cupcakes and creamy frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ¼ cup milk (or heavy cream)
- 2 teaspoons vanilla extract (for frosting)
- Optional: Food coloring
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with liners.
- Mix together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Incorporate the vanilla extract and alternate adding the dry mixture with buttermilk to the creamed mixture.
- Distribute the batter evenly among the cupcake liners, filling each two-thirds full.
- Bake for about 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack.
- Beat the softened butter for the frosting until creamy, then gradually add powdered sugar and milk until smooth.
- Frost the cooled cupcakes generously with icing using a piping bag or spatula.
Notes
For dairy-free, use a dairy-free butter substitute and almond milk. For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg