These classic cupcakes remind me of the iconic Magnolia Bakery treats—soft, tender, and topped with a fluffy vanilla buttercream that melts beautifully with every bite. I love how simple the process is and how consistently delicious the results turn out. They’re perfect for celebrations or for those moments when I just want a bakery-style dessert at home.
Why You’ll Love This Recipe
I love this recipe because it captures everything I enjoy about old-fashioned bakery cupcakes: a delicate crumb, a balanced sweetness, and a frosting that is creamy without being overly heavy. I also like that the batter comes together quickly with ingredients I usually already have on hand. These cupcakes never fail to impress my family, and they store well, making them great for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the vanilla buttercream frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Pinch of salt
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
Cream the butter and granulated sugar in a large bowl until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet mixture gradually, alternating with the milk. I mix just until everything is combined to avoid overworking the batter.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar on low speed until combined.
Add the milk, vanilla, and salt. Beat on high speed for about 3 minutes until the frosting becomes light and fluffy.
Once completely cooled, frost the cupcakes using a piping bag or a spatula.
Servings And Timing
This recipe makes 12 standard cupcakes.
Prep time: about 15 minutes
Bake time: 18–20 minutes
Cooling and frosting time: about 45 minutes
Variations
I like adding a teaspoon of almond extract to the batter for a slightly different aroma.
I sometimes fold in a handful of sprinkles for funfetti cupcakes.
For a chocolate version, I replace 1/4 cup of flour with cocoa powder.
A lemon twist works nicely too—I add the zest of one lemon to both the batter and the frosting.
Storage/Reheating
I store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Once frosted, I keep them refrigerated, where they stay fresh for about 4–5 days. I let them sit at room temperature for 20–30 minutes before serving so the frosting softens. If freezing, I freeze unfrosted cupcakes for up to 2 months, then thaw and frost when needed.
FAQs
How can I make the cupcakes extra light and fluffy?
I make sure my butter is properly softened and take time to cream it thoroughly with the sugar; this traps air and helps the cupcakes rise beautifully.
Can I use skim or low-fat milk instead of whole milk?
I can substitute it if needed, but I find whole milk gives the cupcakes better moisture and texture.
How do I avoid the frosting becoming too sweet?
I add a pinch of salt and sometimes an extra tablespoon of milk to balance the sweetness and improve texture.
Can these cupcakes be made ahead?
I often bake the cupcakes a day in advance and frost them right before serving. They hold their texture well.
What’s the best way to pipe the frosting like Magnolia Bakery?
I use a large star tip and apply even pressure while swirling from the outside toward the center.
Conclusion
I love how this recipe brings bakery-style cupcakes right into my kitchen with minimal effort. The cupcakes stay soft, the frosting is perfectly fluffy, and the whole process is straightforward enough for everyday baking while still impressive enough for special occasions. These copycat Magnolia Bakery cupcakes always feel like a treat, no matter when I make them.
These soft, tender cupcakes are inspired by the iconic Magnolia Bakery treats, complete with a fluffy vanilla buttercream frosting that’s perfect for any celebration or sweet craving.
Total Time:1 hour 20 minutes
Yield:12 cupcakes
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the vanilla buttercream frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar in a large bowl until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients gradually to the wet mixture, alternating with the milk. Mix just until combined.
Divide the batter evenly among the liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan briefly, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add powdered sugar on low speed until combined.
Add the milk, vanilla, and a pinch of salt. Beat on high speed for about 3 minutes until light and fluffy.
Frost the cooled cupcakes using a piping bag or spatula.
Notes
Use room temperature ingredients for the best texture and consistency.
Add a pinch of salt or extra milk to balance the frosting’s sweetness.
Store frosted cupcakes in the refrigerator and let them come to room temperature before serving.
For decorative piping, use a large star tip and swirl from the outside inward.
Unfrosted cupcakes can be frozen for up to 2 months.
