Bring the charm of New York’s famous bakery into your kitchen with these Copycat Magnolia Bakery Cupcakes.
They’re incredibly light, tender, and topped with the creamiest vanilla buttercream.
Perfect for celebrations or a sweet everyday treat!
Why You’ll Love These Magnolia Cupcakes
Ultra-light crumb – melt-in-your-mouth texture
Sweet vanilla flavor – just like the original bakery cupcakes
Simple ingredients – pantry staples you already have
Perfect buttercream frosting – creamy, rich, and pipeable
Customizable – easy to add fun decorations or flavors
Great for beginners – easy, forgiving recipe
What You’ll Need (Ingredient Highlights)
For the Cupcakes:
All-purpose flour – soft, tender structure
Baking powder – creates a perfect rise
Salt – enhances the overall flavor
Unsalted butter – adds richness and moisture
Granulated sugar – sweetens and fluffs the cake
Large eggs – bind everything together
Vanilla extract – signature warm flavor
Whole milk – ensures a tender crumb
For the Frosting:
Unsalted butter – creamy, luxurious base
Powdered sugar – sweetens and stabilizes the frosting
Vanilla extract – classic flavor boost
Pinch of salt – balances the sweetness
Pro Tips Before You Start
Use room temperature ingredients for smoother batter and frosting
Cream butter and sugar properly until pale and fluffy
Alternate dry ingredients and milk for a tender, even texture
Don’t overmix the batter to avoid dense cupcakes
Cool cupcakes completely before frosting
How to Make Copycat Magnolia Bakery Cupcakes
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C).
Line a cupcake tin with paper liners.
Step 2: Mix dry ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream butter and sugar
In a large bowl, beat softened butter and granulated sugar for 2–3 minutes until light and fluffy.
Step 4: Add eggs and vanilla
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 5: Combine wet and dry
Add dry ingredients alternately with the milk, starting and ending with the flour mixture.
Mix until just combined.
Step 6: Fill and bake
Divide the batter evenly among cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool completely
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
How to Make the Vanilla Buttercream Frosting
Step 8: Beat the butter
Beat softened butter until creamy and smooth.
Step 9: Add powdered sugar and vanilla
Gradually mix in powdered sugar, vanilla extract, and a pinch of salt.
Beat well after each addition.
Step 10: Adjust consistency
Add heavy cream one tablespoon at a time until the frosting reaches a fluffy, pipeable texture.
What to Serve It With
Fresh berries like strawberries or raspberries
Hot coffee or tea for a perfect afternoon pairing
A drizzle of chocolate ganache for extra indulgence
Edible flowers or sprinkles for decorative flair
Fruit preserves inside the cupcakes for a sweet surprise
Variations / Substitutions
Flavor frosting with almond, lemon, or peppermint extract
Use colored frosting for themed celebrations
Fill cupcakes with chocolate, jam, or lemon curd
Swap vanilla for chocolate cupcakes using cocoa powder
Make mini cupcakes and adjust baking time to 12–15 minutes
Storage & Leftovers
Room temperature: Store frosted cupcakes in an airtight container for up to 2 days
Fridge: Keep up to 5 days; bring to room temperature before serving
Freezer: Freeze unfrosted cupcakes tightly wrapped for up to 2 months
Tip: Always frost cupcakes after they’ve completely cooled
FAQs
Can I make the cupcakes ahead of time?
Yes! Bake them a day ahead and frost right before serving.
How should I store frosted cupcakes?
Keep them in an airtight container at room temp for 2 days or refrigerate for longer.
Can I freeze these cupcakes?
Definitely. Freeze the unfrosted cupcakes and frost after thawing.
Can I make the frosting a different color?
Yes! Use gel food coloring to avoid thinning out the frosting.
How can I fill cupcakes with surprise fillings?
Cut a small hole in the center, add jam, ganache, or cream, then cover with frosting.
What’s the secret to fluffy cupcakes?
Properly cream butter and sugar, and don’t overmix once flour is added.
Can I use buttermilk instead of regular milk?
Yes, buttermilk will add a slight tang and tenderize the crumb even more.
What piping tip should I use for a bakery swirl?
A large open star tip (like Wilton 1M) gives beautiful, classic swirls.
Final Thoughts
These Copycat Magnolia Bakery Cupcakes deliver the iconic, irresistible flavor and delicate texture you expect from the famous bakery.
Topped with fluffy vanilla buttercream, they’re a sweet little luxury that’s surprisingly easy to whip up at home!
