Copycat Magnolia Bakery Cupcakes

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Whisk together flour, baking powder, and salt. Set aside.
3. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Gradually add dry ingredients and milk to the wet ingredients, alternating and beginning and ending with dry. Mix until just combined.
5. Fill cupcake liners about two-thirds full.
6. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Frost cooled cupcakes.

Magnolia Bakery Vanilla Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup whole milk
• 2 teaspoons vanilla extract

1. Beat butter until creamy.
2. Gradually add powdered sugar, beating well after each addition.
3. Add milk and vanilla. Beat until light and fluffy.
4. Add food coloring (optional).
5. Frost cupcakes.

Variations

Try these fun twists:

• Chocolate Lover’s Delight: Add ¼ cup unsweetened cocoa powder to the dry ingredients.
• Lemon Zest: Add the zest of one lemon and a teaspoon of lemon extract to the batter.
• Strawberry Surprise: Fold in ½ cup chopped fresh strawberries.

Keto Version

For a keto-friendly version, substitute:

• Almond flour for all-purpose flour
• Erythritol for granulated sugar
• Unsweetened almond milk for whole milk
• Keto-friendly vanilla buttercream frosting

Follow the original instructions.

FAQ

• Q: Can I make these ahead?
  A: Yes! Baked cupcakes last up to 3 days at room temperature; frosted cupcakes should be refrigerated.
• Q: Can I freeze them?
  A: Yes, for up to 3 months. Wrap tightly in plastic wrap and store in an airtight container.
• Q: Can I use different frosting?
  A: Absolutely! Experiment with chocolate, cream cheese, or coconut frosting.

Conclusion

Enjoy these delicious, homemade cupcakes! Happy baking!