Description

Indulge in the deliciousness of these Copycat Magnolia Bakery Cupcakes, featuring a light and fluffy texture that melts in your mouth. Perfect for any occasion, from birthdays to cozy nights in, these cupcakes are sure to impress your guests with their delightful flavor and charming appearance. Topped with a simple homemade buttercream, they offer a sweet treat that combines ease of preparation with satisfaction. Whether you enjoy them as is or elevate them with fresh berries or chocolate drizzle, this recipe is versatile enough to cater to any sweet tooth. Get ready to create memorable moments with these delightful cupcakes!

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

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Instructions

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
In another bowl, mix whole milk, sour cream, and vanilla extract until well combined.
In a stand mixer, cream unsalted butter and granulated sugar on medium speed until light and fluffy.
Add egg whites and mix until fully incorporated.
Gradually alternate adding the dry ingredients and wet mixture into the creamed butter until just combined; do not overmix.
Fill cupcake liners about 3/4 full with batter.
Bake for 20 to 22 minutes until a toothpick inserted comes out clean.
Allow cupcakes to cool completely before frosting.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (50g)
Calories: 190
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: <1g
Protein: 2g
Cholesterol: 30mg