Copycat Magnolia Bakery Vanilla Cupcakes -

Indulge your sweet tooth with this Copycat Magnolia Bakery Vanilla Cupcakes recipe, a delicious tribute to the famous New York City bakery known for its classic American desserts. These fluffy vanilla cupcakes are a delightful treat for any occasion, topped with a rich and creamy vanilla buttercream frosting. Whether hosting a party or enjoying a quiet day at home, these cupcakes will leave you and your guests asking for seconds!

Why You Will Love This Recipe

This Copycat Magnolia Bakery Vanilla Cupcakes recipe captures the essence of the bakery’s signature taste. The combination of moist, flavorful cake with thick, creamy frosting makes for a perfect dessert. Beyond their delightful taste, they are easy to make and can be customized with your favorite colors and sprinkles. Baking these cupcakes is not just about creating sweets; it’s about making memories with loved ones.

Pro Tips for Making the Recipe

Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps in mixing them well, leading to a moist and fluffy cupcake.

Sift Your Flour: Sifting the flour helps aerate it, ensuring a lighter and fluffier cupcake.
Do Not Overmix: When combining the wet and dry ingredients, mix just until incorporated to avoid dense cupcakes.
Cool Completely Before Frosting: Let your cupcakes cool completely before adding frosting to prevent it from melting.

Customize Your Frosting: You can add flavors or colors to your frosting; try adding food coloring or extract flavors like almond or lemon for a unique twist.

Ingredients

Here is what you will need to recreate these delectable cupcakes:

Vanilla Cupcake Ingredients

1 ½ cups (340g) unsalted butter, softened

2 cups (400g) granulated sugar
4 large eggs, room temperature
1 ½ cups (360ml) whole milk

1 tsp vanilla extract
1 ½ tsp almond extract (optional)
3 cups (375g) all-purpose flour

1 ½ tsp baking powder
¼ tsp salt

Magnolia-Style Vanilla Buttercream Frosting Ingredients

1 cup (225g) unsalted butter, softened

6–8 cups (720–960g) powdered sugar, sifted
½ cup (120ml) whole milk
2 tsp pure vanilla extract

Pinch of salt
Food coloring (optional)

Directions

Follow these simple steps to bake your cupcakes:

Step 1: Preheat your oven to 350°F (175°C). Line 2 standard cupcake pans with paper liners.
Step 2: In a large bowl, cream the softened butter using a hand or stand mixer until smooth.
Step 3: Gradually add the granulated sugar and beat on medium-high speed until the mixture is light and fluffy, approximately 3–5 minutes.

Step 4: Add the eggs one at a time, ensuring to mix well after each addition.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 6: In a measuring cup, combine the milk, vanilla extract, and optional almond extract.

Step 7: Slowly add the dry ingredients and wet ingredients to the creamed butter, alternating in three additions and starting and ending with the flour mixture. Mix until just combined, taking care not to overmix.
Step 8: Fill the cupcake liners about ¾ full with the batter.
Step 9: Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.

Step 10: Cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
Step 11: For the frosting, beat the softened butter until creamy and smooth.
Step 12: Gradually add half of the sifted powdered sugar along with a pinch of salt, and mix until incorporated.

Step 13: Pour in the milk and vanilla extract, then beat until smooth, gradually adding the remaining powdered sugar until you achieve a thick, fluffy consistency.
Step 14: If desired, add food coloring to the frosting.
Step 15: Frost the cooled cupcakes using a star tip for a classic Magnolia swirl or apply with a spatula. Decorate with sprinkles if desired.

FAQs

1. Can I make these cupcakes in advance?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost on the day of serving for best results.

2. Can I freeze cupcakes?

Absolutely! Bake and cool the cupcakes completely, then wrap them individually in plastic wrap and freeze. Thaw before frosting and serving.

3. What can I use instead of almond extract?

You can either omit the almond extract entirely or substitute with an equal amount of additional vanilla extract for a more classic flavor.

4. How can I make these cupcakes chocolate-flavored?

To make chocolate cupcakes, substitute 1 cup of all-purpose flour with cocoa powder and adjust sugar accordingly to balance sweetness.

5. How long can I store the frosted cupcakes?

Frosted cupcakes can be stored in the refrigerator for up to 5 days. Always ensure they are covered to maintain freshness.

Conclusion

These Copycat Magnolia Bakery Vanilla Cupcakes deliver a flavor that rivals the iconic New York bakery while being simple enough to make at home. With their light, fluffy structure and delightful buttercream frosting, they are bound to impress anyone who takes a bite. Whether you’re celebrating a birthday, hosting an event, or treating yourself, these cupcakes will put a smile on your face and warmth in your heart. Happy baking!