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Copycat Magnolia Bakery Cupcakes Recipe

These Copycat Magnolia Bakery Cupcakes are light, fluffy, and frosted with rich vanilla buttercream—just like the ones from NYC’s iconic bakery. Perfect for birthdays, holidays, or just because, this easy recipe delivers a bakery-style treat from your own kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Calories: 300
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients to the wet mixture in batches, alternating with milk.
  6. Mix just until combined—do not overmix.
  7. Divide batter evenly among cupcake liners (fill about 2/3 full).
  8. Bake for 18–20 minutes, or until a toothpick comes out clean.
  9. Let cupcakes cool completely before frosting.
  10. For frosting, beat butter until creamy. Add powdered sugar gradually.
  11. Stir in cream, vanilla, and salt. Beat until light and fluffy.
  12. Pipe or spread frosting over cooled cupcakes.

Notes

Copycat Magnolia Bakery Cupcakes Recipe – Helpful Tips

Cooking Tips & Techniques
Use room temperature butter, eggs, and milk—this helps your batter mix evenly and bake into a tender, fluffy crumb.
Cream the butter and sugar for at least 3–5 minutes until pale and fluffy—this step is key to that classic bakery texture.
Don’t overmix once the flour is added. Mix just until combined to avoid dense cupcakes.
Use an ice cream scoop to portion the batter evenly so all cupcakes bake uniformly.
Bake at 325°F–350°F and check early—Magnolia-style cupcakes should be pale golden and soft, not browned or dry.
Serving Suggestions
Frost generously with that iconic vanilla buttercream or try their famous chocolate swirl.
Top with sprinkles, edible pearls, or a single fresh flower for a bakery-style finish.
Perfect for birthdays, brunches, baby showers, or “just because” dessert moments.
Serve with tea, coffee, or a cold glass of milk for the ultimate sweet pairing.
Display on a tiered stand or in pastel paper liners to channel that Magnolia charm.
Make-Ahead & Storage
Make-Ahead: Bake cupcakes and make frosting 1 day ahead. Store cupcakes in an airtight container at room temp; refrigerate frosting.
Refrigerator: Store frosted cupcakes for up to 3 days; bring to room temp before serving for best texture.
Freezer: Freeze unfrosted cupcakes up to 2 months. Thaw at room temp, then frost fresh.
Reheat: Not needed—these are best enjoyed cool or at room temperature.
Tasty Variations to Try
Chocolate Magnolia Cupcakes: Swap half the flour for cocoa powder and use chocolate buttercream.
Lemon Twist: Add lemon zest to the batter and frost with lemon cream cheese frosting.
Red Velvet Style: Add a splash of red food coloring and a hint of cocoa powder for a vibrant bakery version.
Filled Surprise: Use a piping tip to inject jam, lemon curd, or pastry cream into the center.
Mini Cupcakes: Bake in mini liners for bite-sized treats—perfect for parties and dessert tables.