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):

1 1/2 cups (340g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 1/2 cups self-rising flour*
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:

1 cup (225g) unsalted butter, softened
4 cups (500g) powdered sugar, sifted
1/4 cup (60ml) whole milk
1 tsp pure vanilla extract
Pinch of salt
Food coloring (optional)

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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

Room temperature ingredients help create a light, even batter.
Don’t overfill cupcake liners to avoid overflow.
For extra height and presentation, pipe with a star tip.
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.