Indulge your sweet tooth with these 19 decadent magnolias cupcake recipes that are sure to satisfy any craving. From classic vanilla and chocolate flavors to more unique combinations like pumpkin spice and matcha green tea, there’s something for everyone in this collection. Whether you’re a seasoned baker or just starting out, these recipes will guide you every step of the way to create mouthwatering cupcakes that are almost too beautiful to eat.
In this article, we’ll take you on a journey through the world of magnolias cupcakes, featuring a wide range of flavors and toppings that will make your taste buds dance. From creamy buttercream frostings to tangy glazes and crunchy sprinkles, every detail is carefully considered to create a truly special treat. So grab your mixing bowl and let’s get started!
Classic Vanilla Magnolias Cupcakes with Buttercream Frosting
These moist and flavorful cupcakes are a timeless classic, perfect for any occasion. With a tender vanilla cake and creamy buttercream frosting, they’re sure to be a hit.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1 cup whole milk, at room temperature
– Buttercream frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Buttercream Frosting:
– 1 cup unsalted butter, at room temperature
– 2 cups powdered sugar
– 2 teaspoons pure vanilla extract
Beat butter and powdered sugar together until smooth and creamy. Add vanilla extract and mix well.
Chocolate Lovers Magnolias Cupcakes with Ganache Drizzle
These rich and decadent cupcakes are perfect for any chocolate lover’s celebration. Moist magnolia-infused cake, topped with a velvety ganache drizzle, will satisfy your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1/4 cup heavy cream
– Ganache drizzle: 1 cup heavy cream, 2 tablespoons unsalted butter, and 2 cups semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients; whisk until smooth.
5. Divide batter among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely. Drizzle with ganache (heat heavy cream and butter in a saucepan over low heat, then stir in chocolate chips until melted).
Cooking Time: 18-20 minutes
Strawberry Magnolias Cupcakes with Fresh Berry Topping
Experience the sweet and tangy combination of strawberries, magnolias, and fresh berries in these scrumptious cupcakes. Perfect for springtime celebrations or a delightful treat any time of the year!
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1 cup strawberry puree
For the topping:
– 1 cup fresh strawberries, hulled and sliced
– 1 tablespoon granulated sugar
– 1/4 cup heavy cream
– Fresh magnolia leaves or edible flowers for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with strawberry puree, beginning and ending with dry ingredients.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with fresh berries, sugar, and heavy cream.
Cooking Time: 18-20 minutes
Lemon Zest Magnolias Cupcakes with Tangy Glaze
These moist and flavorful cupcakes are infused with the brightness of lemon zest and topped with a tangy glaze that adds a delightful burst of citrus flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Tangy glaze ingredients: powdered sugar, lemon juice, and milk (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in lemon zest and juice. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with Tangy Glaze (see below).
Tangy Glaze:
– Whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon milk until smooth.
– Drizzle over cooled cupcakes.
Red Velvet Magnolias Cupcakes with Cream Cheese Frosting
These moist and flavorful cupcakes are infused with the subtle sweetness of red velvet, topped with a tangy cream cheese frosting, and finished with edible magnolia flowers for a touch of elegance.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, red food coloring, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar; beat until combined.
Carrot Cake Magnolias Cupcakes with Cream Cheese Swirl
These moist and flavorful cupcakes combine the warmth of carrot cake with the elegance of magnolias. A creamy cream cheese swirl adds a tangy and rich contrast to each bite.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– 1 teaspoon vanilla extract
For the cream cheese swirl:
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, carrots, walnuts (if using), and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before spreading cream cheese swirl on top.
Cooking Time: 18-20 minutes
Banana Nut Magnolias Cupcakes with Caramel Drizzle
These moist and flavorful cupcakes are infused with the sweetness of bananas, the crunch of walnuts, and the warmth of cinnamon. Topped with a rich caramel drizzle, they’re perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 1 ripe banana, mashed
– 1/2 cup chopped walnuts
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup whole milk
– Caramel drizzle (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
3. In a large bowl, whisk together eggs, mashed banana, and milk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick comes out clean.
Caramel Drizzle:
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter
Combine ingredients in a small saucepan and cook over medium heat, stirring constantly, until the mixture thickens. Let cool before drizzling over cupcakes.
Coconut Magnolias Cupcakes with Toasted Coconut Flakes
These moist and flavorful cupcakes are infused with the sweetness of coconut and toasted to perfection, topped with a light and airy buttercream frosting. Perfect for any occasion or special treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 1/4 cup toasted coconut flakes (see notes)
– Buttercream frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in toasted coconut flakes.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Toasted Coconut Flakes:
Preheat oven to 350°F (175°C). Spread 1/4 cup unsweetened shredded coconut on a baking sheet and toast for 5-7 minutes, stirring occasionally, until lightly browned. Let cool before using.
Buttercream Frosting:
(Recipe not included, but you can use your favorite buttercream recipe or store-bought frosting)
Pumpkin Spice Magnolias Cupcakes with Cinnamon Frosting
Get ready for a delightful fall treat that combines the warmth of pumpkin spice and cinnamon! These moist cupcakes are infused with the flavors of autumn, topped with a rich cinnamon buttercream frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, eggs, vanilla extract, and cinnamon. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners. Bake for 20-22 minutes or until a toothpick comes out clean.
Cinnamon Frosting:
1. Beat softened butter with confectioners’ sugar and cinnamon until smooth.
2. Adjust frosting consistency as needed by adding more powdered sugar or cream.
Yield: 12 cupcakes
Cookies and Cream Magnolias Cupcakes with Oreo Crumbs
These moist and flavorful cupcakes are filled with the sweetness of cookies and cream, topped with a fluffy magnolia-inspired buttercream, and finished with crunchy Oreo crumbs. Perfect for any occasion or as a special treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 1 cup crushed Oreos
– Magnolia-inspired buttercream (recipe not included)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Stir in crushed Oreos.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before frosting and topping with Oreo crumbs.
Salted Caramel Magnolias Cupcakes with Caramel Buttercream
These moist and flavorful cupcakes combine the sweetness of caramel with the subtle saltiness of fleur de sel, topped with a rich caramel buttercream. Perfect for a special treat or dessert.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup fleur de sel
For the caramel buttercream:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons heavy cream
– 1 tablespoon fleur de sel
– 1/4 teaspoon sea salt
– 1/2 cup caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with fleur de sel, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with caramel buttercream.
Cooking Time: 18-20 minutes
Peanut Butter Magnolias Cupcakes with Chocolate Ganache
Experience the classic combination of creamy peanut butter and rich chocolate in these moist and decadent cupcakes. The perfect treat for any occasion, these bite-sized delights are sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup creamy peanut butter
– 2 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– Salt to taste
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, cream butter and peanut butter until smooth. Beat in eggs one at a time.
4. Gradually add dry ingredients to wet ingredients, alternating with vanilla extract.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
Chocolate Ganache:
1. Melt 1/2 cup semisweet chocolate chips and 1 tablespoon unsalted butter in the microwave in 10-second increments, stirring between each interval.
2. Drizzle ganache over cooled cupcakes and dust with confectioners’ sugar (if desired).
Blueberry Lemon Magnolias Cupcakes with Lemon Glaze
Brighten up your day with these delightful cupcakes that combine the sweetness of blueberries, the tartness of lemon, and the elegance of magnolia. Moist and flavorful, these treats are perfect for a springtime celebration or any occasion when you need a little pick-me-up.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Lemon glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, egg, yogurt, lemon juice, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in blueberries.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before glazing.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together until smooth. Drizzle over cooled cupcakes.
Mocha Magnolias Cupcakes with Coffee Buttercream
These decadent cupcakes combine the richness of coffee and chocolate, topped with a creamy coffee buttercream. Perfect for coffee lovers and anyone looking for a unique dessert.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 2 teaspoons instant coffee powder
For the buttercream:
– 1 cup (2 sticks) unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons strong brewed coffee
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and coffee powder.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with coffee buttercream.
Cooking Time: 18-20 minutes
Almond Joy Magnolias Cupcakes with Chocolate and Coconut
These moist and decadent cupcakes combine the classic flavors of Almond Joys with a hint of magnolia-inspired sweetness. Perfect for a special occasion or just because.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup coconut milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup melted unsalted butter
– 1 cup shredded coconut
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder, coconut milk, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Melt butter and let cool slightly. Fold into the batter with shredded coconut.
6. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 18-20 minutes
Tiramisu Magnolias Cupcakes with Mascarpone Frosting
Experience the classic Italian dessert in cupcake form with these decadent Tiramisu Magnolias Cupcakes topped with creamy Mascarpone Frosting.
Ingredients:
For the cupcakes:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 cup strong brewed coffee
For the Mascarpone Frosting:
– 8 ounces mascarpone cheese
– 1/2 cup granulated sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Add coffee to the wet ingredients and stir until combined.
5. Combine wet and dry ingredients; pour into cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with Mascarpone Frosting.
Cooking Time: 18-20 minutes
Funfetti Magnolias Cupcakes with Rainbow Sprinkles
Funfetti Magnolias Cupcakes with Rainbow Sprinkles Recipe
Add a pop of color and whimsy to your baking routine with these Funfetti Magnolias Cupcakes, topped with vibrant Rainbow Sprinkles. Moist vanilla cake infused with the sweetness of magnolia extract is the perfect canvas for a sprinkle-tastic topping.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 1 3/4 cups granulated sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon magnolia extract
– 2 1/4 cups all-purpose flour
– 1 cup whole milk, at room temperature
– Rainbow Sprinkles (approximately 1/4 cup per cupcake)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla and magnolia extracts.
3. With the mixer on low speed, gradually add flour and milk alternately, beginning and ending with flour.
4. Divide batter evenly among cupcake liners.
5. Top each cupcake with Rainbow Sprinkles to taste.
6. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 18-20 minutes
Maple Bacon Magnolias Cupcakes with Maple Frosting
Maple Bacon Magnolias Cupcakes with Maple Frosting: A Sweet and Savory Delight
These moist and flavorful cupcakes combine the warmth of maple syrup, the smokiness of bacon, and the elegance of magnolias to create a unique dessert that will impress your friends and family.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons pure maple syrup
– 4 slices of cooked bacon, crumbled
– 1 teaspoon vanilla extract
– Fresh magnolia leaves for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, egg, maple syrup, bacon, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Maple Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tablespoons pure maple syrup
Mix all ingredients together until smooth and creamy. Use to frost cooled cupcakes. Garnish with fresh magnolia leaves, if desired.
Matcha Green Tea Magnolias Cupcakes with Matcha Glaze
Experience the delicate flavors of Japan with these delightful cupcakes, infused with the bright green tea notes and finished with a rich matcha glaze.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 2 teaspoons matcha powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 1/4 cup vegetable oil
For the glaze:
– 1 tablespoon matcha powder
– 1 tablespoon powdered sugar
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, eggs, matcha powder, baking powder, and salt.
3. Add milk and oil; whisk until smooth.
4. Divide batter evenly among cups. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Allow cupcakes to cool completely.
6. To make glaze, whisk together matcha powder, powdered sugar, and heavy cream until smooth.
7. Drizzle glaze over cooled cupcakes.
Cooking Time: 18-20 minutes
Summary
Get ready to indulge in the most decadent and irresistible cupcake recipes ever! This collection of 19 Magnolias Cupcakes features an array of flavors that will tantalize your taste buds. From classic vanilla with buttercream frosting to more unique combinations like maple bacon, matcha green tea, and tiramisu, there’s something for every sweet tooth. Whether you’re a chocolate lover or a fan of fruity flavors, these cupcakes are sure to satisfy your cravings. So go ahead, get baking, and treat yourself to a little indulgence!
