COPYCAT MAGNOLIA BAKERY CUPCAKES

Ingredients:

For the Cupcakes:

- 1 ½ cups all-purpose flour

- 1 ½ teaspoons baking powder

- ¼ teaspoon salt

- ½ cup unsalted butter, softened

- 1 cup granulated sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- ½ cup whole milk

For the Vanilla Buttercream Frosting:

- 1 cup unsalted butter, softened

- 4 cups powdered sugar

- ¼ cup whole milk

- 1 teaspoon vanilla extract

- Pinch of salt

Instructions

Step 1: Preheat the Oven

- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: Make the Cupcake Batter

1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

2. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.

3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined.

Step 3: Bake the Cupcakes

1. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

3. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Vanilla Buttercream Frosting

1. In a large bowl, beat the softened butter until creamy.

2. Gradually add the powdered sugar, mixing on low speed until combined.

3. Add the whole milk, vanilla extract, and a pinch of salt. Beat on high speed for about 3 minutes until the frosting is light and fluffy.

Step 5: Frost the Cupcakes

- Once the cupcakes are completely cool, frost them generously with the vanilla buttercream using a piping bag or spatula.