There’s something nostalgic and charming about a classic vanilla cupcake — and nobody does it quite like Magnolia Bakery in NYC. Their cupcakes are famous for being light, fluffy, and topped with a gorgeous swirl of pastel buttercream. This copycat Magnolia Bakery cupcake recipe is spot-on: soft, buttery vanilla cake with a sweet, creamy frosting that’s as pretty as it is delicious.

If you’ve ever stood in line outside Magnolia Bakery or seen their cupcakes on Sex and the City, you know they’re more than just baked goods — they’re part of dessert culture. Now, you can recreate the magic in your own kitchen.

---

🧾 Ingredients (Makes 12–14 cupcakes)

For the Vanilla Cupcakes:

• 1 ½ cups self-rising flour
• 1 ¼ cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract

For the Classic Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, room temperature
• 6–7 cups powdered sugar, sifted
• ½ cup whole milk
• 2 teaspoons pure vanilla extract
• Food coloring (optional – pastel colors like pink, blue, or yellow)

---

👩‍🍳 Instructions

1. Make the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together self-rising flour and all-purpose flour; set aside.
3. In a large mixing bowl, cream butter until smooth using an electric mixer (about 2 minutes).
4. Gradually add sugar and beat until light and fluffy (about 3–5 minutes).
5. Add eggs one at a time, mixing well after each addition.
6. Add the flour mixture in three parts, alternating with the milk and beginning and ending with flour. Beat until just combined — do not overmix.
7. Stir in vanilla extract.
8. Spoon the batter into cupcake liners, filling each about ¾ full.
9. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Buttercream Frosting

1. In a large bowl, beat butter until creamy (about 2–3 minutes).
2. Gradually add 4 cups of the sifted powdered sugar, beating well.
3. Add milk and vanilla, then beat until smooth and fluffy.
4. Add remaining powdered sugar, ½ cup at a time, until desired consistency is reached.
5. Tint the frosting with food coloring if desired and mix until evenly colored.

3. Decorate

1. Spoon frosting into a piping bag fitted with a large star tip (like Wilton 1M).
2. Pipe a generous swirl onto each cupcake, just like Magnolia Bakery.
3. Optional: Top with sprinkles or edible pearls for a bakery finish.

---

📊 Nutrition Facts (Per 1 cupcake with frosting)

Nutrient	Amount
Calories	~450 kcal
Carbohydrates	60g
Sugars	45g
Fat	22g
Saturated Fat	13g
Protein	3g
Sodium	150mg

Values are approximate and vary by serving size.

---

💡 Tips & Tricks

• Use room-temperature ingredients — especially eggs, milk, and butter — for a smoother batter and even rise.
• Don't overmix the batter once you add the flour; it can lead to dense cupcakes.
• Self-rising flour is key to getting that Magnolia texture. If you don’t have it, you can make your own: for each cup of self-rising flour, use 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.
• Pipe like a pro: Start from the outside of the cupcake and work in a circular motion inward for a tall, elegant swirl.

---

✨ From My Kitchen

I love making these cupcakes for birthdays and bridal showers — they’re always a hit. The classic vanilla base is soft and buttery without being too sweet, and the frosting is rich and creamy but pipes beautifully. I like to tint the frosting with soft pink or mint green food coloring and finish with gold sprinkles for a true Magnolia aesthetic. These cupcakes don’t just taste incredible — they look bakery-perfect.