Copycat Magnolia Bakery Cupcakes

These Copycat Magnolia Bakery Cupcakes are soft, fluffy, and topped with a rich swirl of vanilla buttercream—just like the ones I’ve seen people line up for in New York City. With a light crumb and a sweet, nostalgic flavor, these cupcakes are everything I love about old-fashioned bakery treats, right from my own oven.

Why You’ll Love This Recipe

I love this recipe because it recreates that classic cupcake texture: tender, buttery cake paired with a silky, sweet frosting that’s not too heavy. They’re easy to make with pantry staples and perfect for birthdays, parties, or when I just want to indulge in something simple and special. I can also dress them up or down with sprinkles, fruit, or flavored extracts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Whole milk

• Vanilla extract

For the vanilla buttercream:

• Unsalted butter, softened

• Powdered sugar

• Whole milk or heavy cream

• Vanilla extract

• Pinch of salt (optional, to balance sweetness)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin pan with paper cupcake liners.

2. In a bowl, I whisk the flour, baking powder, and salt.

3. In a large mixing bowl, I cream the butter and sugar together until light and fluffy.

4. I beat in the eggs one at a time, then mix in the vanilla extract.

5. I alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry.

6. I fill the cupcake liners about two-thirds full and bake for 18–22 minutes, or until a toothpick comes out clean.

7. I let the cupcakes cool completely on a wire rack before frosting.

To make the buttercream:

1. I beat the butter until creamy and pale.

2. I gradually add powdered sugar, mixing on low until incorporated, then on high until fluffy.

3. I add vanilla extract, a pinch of salt, and just enough milk or cream to reach a smooth, pipeable consistency.

4. I spread or pipe the frosting onto the cooled cupcakes and decorate as desired.

Servings and timing

This recipe makes 12 standard cupcakes. It takes about 15 minutes to prep, 20 minutes to bake, and 10 minutes to frost—so I usually have them ready in under an hour.

Variations

• I sometimes add a few drops of almond extract to the batter for extra depth.

• For a lemon twist, I stir lemon zest into the batter and frosting.

• I’ve used pastel food coloring in the buttercream to match party themes.

• When I want chocolate, I replace a bit of the flour with cocoa powder.

• I like topping them with sprinkles, fruit, or a drizzle of caramel for extra flair.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. If refrigerated, I let them sit out for 30 minutes before serving. I’ve also frozen them (unfrosted) and added fresh frosting after thawing.

FAQs

Can I use a hand mixer instead of a stand mixer?

Yes, I use a hand mixer often. It works perfectly for both the cupcake batter and the buttercream.

How do I get bakery-style swirls on top?

I use a large star or round piping tip and pipe in a circular motion from the outer edge inward. Chilling the frosting slightly helps it hold its shape.

Can I make these ahead of time?

Yes, I often bake the cupcakes a day in advance and store them unfrosted. I make and pipe the buttercream the day I serve them.

Why are my cupcakes dense?

I make sure not to overmix the batter after adding the flour. Creaming the butter and sugar well at the beginning also helps keep the crumb light.

Can I double the recipe?

Absolutely. I double the ingredients for a larger batch and divide the batter evenly across multiple pans.

Conclusion

These Copycat Magnolia Bakery Cupcakes are soft, sweet, and beautifully simple—everything I love in a classic homemade treat. Whether I’m baking for a celebration or just for fun, these cupcakes bring that iconic bakery magic right to my kitchen.

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