Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and place paper liners in your cupcake pan.
In a medium bowl, whisk together the flour, baking powder, and salt; set it aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until they’re light and fluffy, about 2-3 minutes.
Add the eggs one at a time, ensuring you mix well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and whole milk into the butter mixture; start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among your cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
For the buttercream frosting, beat the softened butter in a large bowl until it’s creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the milk and vanilla extract, beating until fluffy and smooth. If you wish for a hint of color, add a few drops of pink food coloring and blend until evenly mixed.
Once cupcakes have cooled, transfer your buttercream to a piping bag fitted with a star tip and pipe that delightful frosting onto each cupcake in a signature Magnolia swirl. Serve and enjoy!
Best Ways to Enjoy It
These cupcakes are perfect for all occasions. Here are a few delightful serving suggestions:
- Themed parties: Decorate the frosting with sprinkles or color-coordinated toppings for a birthday or holiday party.
- Coffee time: Pair with a warm cup of coffee or tea for an afternoon treat.
- Sharing is caring: Box these beauties up to share with friends or neighbors.
Keeping Leftovers Fresh
To keep these cupcakes fresh, store them in an airtight container at room temperature for 2-3 days. If you want to keep them longer, place them in the fridge, but allow them to come to room temperature before serving to maintain that fluffy texture. These cupcakes can also be frozen (frosting and all) for up to three months. Just wrap them tightly in plastic wrap and foil!
Helpful Cooking Tips
Beat the butter well: For the best frosting, make sure your butter is fully softened and creamy.
Don’t overmix: When adding the wet and dry ingredients, combine just until you see no dry flour. Overmixing can lead to dense cupcakes.
Cupcake liners: Using quality liners will help prevent sticking and keep the cupcakes looking pristine.
Creative Twists
Feeling adventurous? Here are a few ideas for putting a unique spin on this recipe:
- Cupcake flavors: Swap out vanilla extract for almond or lemon for a different flavor profile.
- Filling: Add a dollop of fruit preserves or chocolate ganache in the middle of the cupcake before baking for a lovely surprise.
- Toppings: Sprinkle crushed cookies, edible glitter, or fresh fruit on top of the frosting for added flair.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them just before serving for the freshest taste.
What can I substitute for the whole milk?
You can use buttermilk for a richer taste, or almond milk if you’re looking for a dairy-free option.
How do I ensure my frosting is fluffy?
Make sure your butter is at room temperature and beat it for several minutes until it’s light and airy before adding the powdered sugar.
Whip up these delightful Copycat Magnolia Bakery cupcakes for your next gathering or treat yourself just because! The result will be a batch of beautiful, fluffy cupcakes that not only look fantastic but taste even better. Enjoy baking!
