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The Boat Shed Kitchen

Copycat Magnolia Bakery Cupcakes

These Copycat Magnolia Bakery Cupcakes are soft, moist, and full of classic vanilla flavor, topped with dreamy homemade buttercream. They’re just like the beloved New York bakery version—only easier to make right in your kitchen.
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Prep Time 20 minutes
Cook Time 20 minutes
Cool + Frost Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup whole milk
For the Buttercream Frosting:
  • 1 cup unsalted butter softened
  • 3 –4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F. Line cupcake tin with paper liners.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until fluffy.
  4. Add eggs one at a time, then vanilla.
  5. Alternately add dry ingredients and milk.
  6. Fill cupcake liners 2/3 full and bake for 18–20 minutes. Cool
  7. See full steps with tips & photos → https://theboatshedcafe.com/copycat-magnolia-bakery-cupcakes/

Notes

  • Room-temperature butter is key for a smooth batter and fluffy frosting.
  • Don’t overmix once the flour goes in—this keeps the cake soft.
  • You can tint the frosting with gel food coloring for themed cupcakes.