There’s something nostalgic about biting into a perfectly frosted vanilla cupcake. The kind that takes you back to birthdays, late-afternoon treats, or walking past the windows of a little bakery that always smelled like sugar and magic. These copycat Magnolia Bakery cupcakes capture that feeling — soft, fluffy sponge with swirls of pastel buttercream, sweet enough to be joyful but balanced enough to eat two.
Inspired by the iconic NYC bakery, this recipe brings those classic cupcakes into your kitchen — no city noise, no lines, just you, a spatula, and some buttercream dreams.
Table of Contents
What Makes These Cupcakes Magnolia-Worthy?
- Tender, bakery-style vanilla crumb
- Velvety American buttercream with a touch of pastel charm
- Simple, accessible ingredients — no fancy tools required
- Decorating that feels aesthetic, not intimidating
Whether you’re baking for a celebration, gifting, or simply creating something sweet on a quiet afternoon, these cupcakes are here to deliver full joy, no stress.
Ingredients You’ll Need
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream (or Greek yogurt for a protein boost)
For the Buttercream Frosting:
- 1 cup unsalted butter, room temp
- 3–4 cups powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- A pinch of salt
- Optional: gel food coloring (pastel pink, mint, lemon)
How to Make Magnolia Bakery-Style Cupcakes
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with white paper liners.
Step 2: Make the Batter
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add the eggs one at a time, then mix in vanilla, sour cream, and milk.
Add dry ingredients in two batches, mixing gently until just combined.
Step 3: Bake
Divide the batter evenly into cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
Step 4: Make the Buttercream
Beat the butter until creamy. Gradually add powdered sugar, vanilla, and a splash of milk. Mix until light and fluffy. Tint with pastel gel colors as desired.
Step 5: Frost & Finish
Use a piping bag or simple offset spatula to swirl buttercream on top. Garnish with sprinkles or edible pearls for that Magnolia finish.
Tips for the Best Bakery-Style Cupcakes
- Don’t overmix the batter — a gentle stir keeps them tender.
- Use room temperature ingredients for a smoother batter and frosting.
- Want deeper flavor? Add a tiny splash of almond extract or a pinch of sea salt on top.
Serving & Styling Ideas
These cupcakes look stunning on a pastel plate or tiered stand, with a linen napkin and cup of tea nearby. Try photographing them under natural light for that soft Magnolia Bakery vibe.
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Copycat Magnolia Bakery Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Soft and fluffy vanilla pistachio cupcakes with a hint of almond and a swirl of silky pistachio buttercream. Perfect for brunches, birthdays, or cozy night bakes.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp baking powder
1/4 tsp salt
1/4 cup finely chopped pistachios
Frosting:
1/2 cup butter, softened
1/4 cup pistachio butter
2 cups powdered sugar
1–2 tbsp milk
1/4 tsp vanilla
Instructions
1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, cream butter and sugar until fluffy.
3. Add eggs, one at a time, then vanilla and almond extracts.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Add dry ingredients to wet, alternating with milk. Mix until smooth.
6. Fold in chopped pistachios.
7. Spoon batter into liners and bake for 18–20 minutes.
8. Cool completely.
9. For frosting, beat butter and pistachio butter until creamy.
10. Gradually add powdered sugar and milk to desired consistency.
11. Pipe or spread onto cooled cupcakes and garnish with extra pistachios.
Notes
These cupcakes are best served fresh but can be stored in the fridge for 2–3 days.
Use roasted unsalted pistachios for better flavor.
Make the frosting ahead and chill if your kitchen is warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg