Description
Indulge in the delightful world of baking with this Copycat Magnolia Bakery Cupcakes Recipe. These light and fluffy vanilla cupcakes are your go-to choice for any celebration, whether it’s a birthday party or a cozy brunch. Topped with a creamy homemade buttercream frosting, these treats melt in your mouth, leaving everyone craving more. With simple ingredients that you probably already have in your pantry, making these cupcakes is a breeze. Impress your family and friends with their airy texture and irresistible flavor that captures the essence of Magnolia Bakery right in your kitchen.
Ingredients
Scale
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/2 cup unsalted butter
- 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 egg whites
Instructions
- Preheat the oven to 325°F. Line a muffin tin with cupcake liners.
- In one bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In another bowl, mix whole milk, sour cream, and vanilla extract.
- Cream unsalted butter and granulated sugar until light and fluffy.
- Add egg whites to the creamed mixture and mix well.
- Gradually combine half of the dry ingredients followed by half of the wet ingredients; mix gently.
- Repeat with remaining dry and wet ingredients until just combined.
- Fill cupcake liners about three-fourths full with batter.
- Bake for 20 to 22 minutes or until tops spring back when touched.
- Cool completely before frosting with homemade buttercream.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg