Copycat Magnolia Bakery Cupcakes – Fluffy, Sweet & Easy to Make

Bring the charm of New York’s famous bakery into your kitchen with these Copycat Magnolia Bakery Cupcakes.

They’re incredibly light, tender, and topped with the creamiest vanilla buttercream.

Perfect for celebrations or a sweet everyday treat!

Why You’ll Love These Magnolia Cupcakes

Ultra-light crumb – melt-in-your-mouth texture

Sweet vanilla flavor – just like the original bakery cupcakes

Simple ingredients – pantry staples you already have

Perfect buttercream frosting – creamy, rich, and pipeable

Customizable – easy to add fun decorations or flavors

Great for beginners – easy, forgiving recipe

What You’ll Need (Ingredient Highlights)

For the Cupcakes:

All-purpose flour – soft, tender structure

Baking powder – creates a perfect rise

Salt – enhances the overall flavor

Unsalted butter – adds richness and moisture

Granulated sugar – sweetens and fluffs the cake

Large eggs – bind everything together

Vanilla extract – signature warm flavor

Whole milk – ensures a tender crumb

For the Frosting:

Unsalted butter – creamy, luxurious base

Powdered sugar – sweetens and stabilizes the frosting

Vanilla extract – classic flavor boost

Pinch of salt – balances the sweetness

Pro Tips Before You Start

Use room temperature ingredients for smoother batter and frosting

Cream butter and sugar properly until pale and fluffy

Alternate dry ingredients and milk for a tender, even texture

Don’t overmix the batter to avoid dense cupcakes

Cool cupcakes completely before frosting

How to Make Copycat Magnolia Bakery Cupcakes

Step 1: Preheat and prep
Preheat your oven to 350°F (175°C).

Line a cupcake tin with paper liners.

Step 2: Mix dry ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream butter and sugar
In a large bowl, beat softened butter and granulated sugar for 2–3 minutes until light and fluffy.

Step 4: Add eggs and vanilla
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5: Combine wet and dry
Add dry ingredients alternately with the milk, starting and ending with the flour mixture.

Mix until just combined.

Step 6: Fill and bake
Divide the batter evenly among cupcake liners, filling each about two-thirds full.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool completely
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

How to Make the Vanilla Buttercream Frosting

Step 8: Beat the butter
Beat softened butter until creamy and smooth.

Step 9: Add powdered sugar and vanilla
Gradually mix in powdered sugar, vanilla extract, and a pinch of salt.

Beat well after each addition.

Step 10: Adjust consistency
Add heavy cream one tablespoon at a time until the frosting reaches a fluffy, pipeable texture.

What to Serve It With

Fresh berries like strawberries or raspberries

Hot coffee or tea for a perfect afternoon pairing

A drizzle of chocolate ganache for extra indulgence

Edible flowers or sprinkles for decorative flair

Fruit preserves inside the cupcakes for a sweet surprise

Variations / Substitutions

Flavor frosting with almond, lemon, or peppermint extract

Use colored frosting for themed celebrations

Fill cupcakes with chocolate, jam, or lemon curd

Swap vanilla for chocolate cupcakes using cocoa powder

Make mini cupcakes and adjust baking time to 12–15 minutes

Storage & Leftovers

Room temperature: Store frosted cupcakes in an airtight container for up to 2 days

Fridge: Keep up to 5 days; bring to room temperature before serving

Freezer: Freeze unfrosted cupcakes tightly wrapped for up to 2 months

Tip: Always frost cupcakes after they’ve completely cooled

FAQs

Can I make the cupcakes ahead of time?
Yes! Bake them a day ahead and frost right before serving.

How should I store frosted cupcakes?
Keep them in an airtight container at room temp for 2 days or refrigerate for longer.

Can I freeze these cupcakes?
Definitely. Freeze the unfrosted cupcakes and frost after thawing.

Can I make the frosting a different color?
Yes! Use gel food coloring to avoid thinning out the frosting.

How can I fill cupcakes with surprise fillings?
Cut a small hole in the center, add jam, ganache, or cream, then cover with frosting.

What’s the secret to fluffy cupcakes?
Properly cream butter and sugar, and don’t overmix once flour is added.

Can I use buttermilk instead of regular milk?
Yes, buttermilk will add a slight tang and tenderize the crumb even more.

What piping tip should I use for a bakery swirl?
A large open star tip (like Wilton 1M) gives beautiful, classic swirls.

Final Thoughts

These Copycat Magnolia Bakery Cupcakes deliver the iconic, irresistible flavor and delicate texture you expect from the famous bakery.

Topped with fluffy vanilla buttercream, they’re a sweet little luxury that’s surprisingly easy to whip up at home!