Description
Delicious, light, and fluffy cupcakes inspired by the famous Magnolia Bakery in NYC, topped with creamy icing.
Ingredients
Scale
- 1 1/2 cups cake flour (170 gm)
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk (125 ml)
- 1/4 cup sour cream (61.3 gm)
- 1/2 cup unsalted butter (115 gm)
- 3/4 cups granulated sugar (150 gm)
- 1 teaspoon vanilla extract (5 ml)
- 2 egg whites
- 1/2 cup unsalted butter, room temperature (115 gm)
- 1 teaspoon vanilla extract (5 ml)
- 2 cups powdered sugar (224 gm)
- 3 tablespoons whole milk (45 ml)
- 1 drop red gel food coloring
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate small bowl, whisk the whole milk, sour cream, and vanilla extract.
- Using a mixer, cream the butter and sugar together on medium speed until light and fluffy.
- Add the egg whites and mix until incorporated.
- Add half of the wet ingredients and half of the dry ingredients, mixing until incorporated.
- Add in the second half of the wet and dry mixtures until fully incorporated.
- Scoop the batter into prepared cupcake liners, filling them 3/4 full.
- Bake for 20 to 22 minutes until the tops spring back when touched.
- Let cool on a cooling rack completely.
- For the icing, beat the butter and powdered sugar until crumbly.
- Add milk and vanilla to the mixture, beating until smooth.
- Use red gel food coloring and mix well.
- Pipe the icing onto the cooled cupcakes as desired.
Notes
Use a cookie scoop for even cupcake sizes and ensure all ingredients are at room temperature.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg