Description
Indulge in the delightful taste of homemade Copycat Magnolia Bakery Cupcakes, featuring a moist vanilla cake topped with luscious buttercream frosting. Perfect for any celebration or sweet craving!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder, and salt until combined.
- In another bowl, beat the softened butter and granulated sugar until fluffy (about three minutes).
- Beat in the eggs one at a time along with the vanilla extract until fully combined.
- Gradually add the dry mixture into the wet ingredients alternating with milk. Start with dry ingredients and mix until just combined.
- Pour the batter into prepared liners, filling each about two-thirds full.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Let cupcakes cool on a wire rack before frosting.
Nutrition
- Serving Size: 1 cupcake (approx. 58g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, substitute vanilla extract with almond extract or fold in chocolate chips. Top with sprinkles or fresh fruit for an extra flair.