A light and tender vanilla cupcake topped with a pillowy buttercream frosting—this Copycat Magnolia Bakery recipe delivers classic flavor and perfect texture, ideal for birthdays, tea parties, or anytime a sweet treat calls.
Why You’ll Love This Recipe
These cupcakes mimic the beloved Magnolia Bakery original: ultra-moist, buttery, and sweet with a smooth vanilla buttercream. The texture is airy yet rich, and the frosting is luscious without being overly heavy. Plus, it’s surprisingly easy to make at home!
Ingredients
Cupcake Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1½ cups (3 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1½ cups self-rising flour*
1¼ cups all-purpose flour
1 cup whole milk, room temperature
1 tsp pure vanilla extract
*If you don’t have self‑rising flour, substitute 1½ cups all‑purpose flour + 2¼ tsp baking powder + ¾ tsp salt
Vanilla Buttercream Frosting Ingredients
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
¼ cup whole milk
1 tsp pure vanilla extract
Pinch of salt
Food coloring (optional)
Directions
Preheat and prep pans
Preheat oven to 350 °F (175 °C). Line two standard 12‑cup muffin tins with paper liners.
Cream butter and sugar
In a large bowl or stand mixer, beat the butter until creamy. Gradually add sugar and continue beating on medium speed for 2–3 minutes until light and fluffy.
Add eggs
Add eggs one at a time, beating well after each addition to maintain a smooth, emulsified batter.
Combine dry ingredients
In a separate bowl, whisk together self‑rising flour and all‑purpose flour (or the flour + leavening substitute).
Alternate adding flour and milk
With the mixer on low, add one-third of the dry mixture, then half the milk. Repeat another third of flour, the remaining milk, and finish with the dry ingredients. Mix until just combined. Scrape the bowl and finish with a brief mix to eliminate streaks.
Stir in vanilla
Gently fold in vanilla extract until evenly distributed.
Bake
Divide batter evenly among liners (about two-thirds full each). Bake for 18–20 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
Cool
Allow cupcakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make buttercream
Beat softened butter on medium-high for about 2 minutes until pale and fluffy. Gradually add sifted powdered sugar, then milk, vanilla, and salt. Adjust frosting consistency by adding a bit more milk or powdered sugar. Add optional food coloring and mix until uniform.
Frost cupcakes
Once cupcakes are completely cool, pipe or spread buttercream onto each. Decorate as desired.
Servings and timing
Yield: ~24 standard cupcakes
Prep time: 20 minutes
Bake time: 18–20 minutes
Cooling + frosting: ~30 minutes
Total time: ~1 hour
Variations
Flavored swirls: Add 2 tsp cocoa powder or melted chocolate to a portion of frosting for a chocolate swirl effect.
Fruit filling: Hollow out centers and pipe in raspberry or lemon curd after cooling.
Sprinkles: Fold sprinkles into the batter or frost with colorful jimmies for a celebratory look.
Dairy-free option: Substitute dairy-free margarine and milk for a vegan alternative.
Storage / Reheating
Room temperature: Store covered for up to 2 days.
Refrigerator: Keep frosted cupcakes in a sealed container for 3–4 days. Before serving, bring to room temperature for best flavor.
Freezer: Freeze unfrosted cupcakes in a single layer in airtight bags for up to 1 month. Thaw overnight and frost before serving.
FAQs
1. Can I make the batter in advance?
Yes. Mix the batter, cover, and refrigerate for up to 24 hours. Bring to room temperature before baking.
2. Why are my cupcakes dense?
Overmixing the batter or using cold ingredients can cause density. Ensure proper mixing and room-temperature ingredients.
3. Can I use cake flour instead of all‑purpose?
Yes. For even lighter cupcakes, replace the 1¼ cups all‑purpose flour with cake flour one-to-one.
4. Do I need to sift the powdered sugar?
Sifting ensures a smooth, lump-free buttercream. It’s recommended but optional.
5. How do I add food coloring?
Use gel or paste food coloring, a little at a time, to avoid thinning the buttercream.
6. Can I substitute milk with cream or buttermilk?
Yes. Buttermilk will add tang and slightly tenderize the crumb.
7. What kind of piping tip should I use?
Use a large round or star tip (like Wilton 1M) for classic swirls.
8. Can I make mini or jumbo cupcakes?
Yes. Adjust baking time: 12–15 minutes for mini, 22–25 minutes for jumbo.
9. Why did my cupcakes crack or dome?
Oven too hot or overbaking can cause doming or cracks. Check for doneness near 18 minutes.
10. How do I store cut cupcakes?
Wrap individually in plastic or store in an airtight container in the fridge for up to 3 days.
Conclusion
Capture the charm of Magnolia Bakery’s iconic vanilla cupcakes right at home with this copycat recipe. Soft, buttery cupcakes with silky vanilla buttercream are perfect for any celebration or simple indulgence. With easy ingredient swaps and make-ahead options, these cupcakes are as practical as they are delicious—your go-to for sweet success.
Copycat Magnolia Bakery Vanilla Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: ~24 cupcakes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American Bakery
- Diet: Vegetarian
Description
These Copycat Magnolia Bakery Vanilla Cupcakes are incredibly moist, tender, and topped with silky, smooth vanilla buttercream. Perfect for birthdays, showers, or everyday indulgence—just like the iconic bakery version! Keywords: Magnolia Bakery vanilla cupcakes, classic vanilla cupcakes, bakery-style cupcakes, vanilla buttercream cupcakes, copycat recipe
Ingredients
For the Cupcakes (makes ~24 standard cupcakes):
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1 1/2 cups (340g) unsalted butter, softened
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2 cups (400g) granulated sugar
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4 large eggs, room temperature
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1 1/2 cups self-rising flour*
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1 1/4 cups all-purpose flour
-
1 cup (240ml) whole milk, room temperature
-
1 tsp pure vanilla extract
*If you don’t have self-rising flour, substitute with:
– 1½ cups all-purpose flour + 2¼ tsp baking powder + ¾ tsp salt
For the Vanilla Buttercream Frosting:
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1 cup (225g) unsalted butter, softened
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4 cups (500g) powdered sugar, sifted
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1/4 cup (60ml) whole milk
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1 tsp pure vanilla extract
-
Pinch of salt
-
Food coloring (optional)
Instructions
-
Preheat & Prep:
Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners. -
Cream Butter & Sugar:
In a large mixing bowl, beat the butter and sugar together until pale and fluffy, about 3–4 minutes. -
Add Eggs:
Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. -
Mix Dry & Wet Ingredients:
In a separate bowl, whisk together self-rising flour, all-purpose flour, and (if using) substituted baking powder and salt. In another bowl, whisk together milk and vanilla extract. -
Combine Batter:
Gradually add the flour mixture to the creamed batter in three parts, alternating with the milk mixture (flour–milk–flour–milk–flour), mixing on low until just combined. Avoid overmixing. -
Fill Cups & Bake:
Divide batter evenly among liners (~⅔ full). Bake 18–20 minutes, or until a toothpick inserted into the center comes out clean. -
Cool:
Allow cupcakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely before frosting. -
Make Buttercream Frosting:
Beat the softened butter in a bowl until creamy (~2 min). Gradually add powdered sugar, alternating with milk, and beat until light and fluffy (~3 min). Add vanilla extract and salt; mix until smooth. Add food coloring if desired and beat until uniform in color. -
Frost Cupcakes:
Using a piping bag or knife, frost the cooled cupcakes with buttercream. Decorate as desired.
Notes
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Room temperature ingredients help create a light, even batter.
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Don’t overfill cupcake liners to avoid overflow.
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For extra height and presentation, pipe with a star tip.
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Store baked and unfrosted cupcakes in an airtight container at room temperature for up to 3 days; refrigerate frosted cupcakes and bring to room temperature before serving.
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