In a large bowl, cream together the softened butter with an electric mixer until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
Add the milk and vanilla extract, and mix until smooth and creamy. If the frosting is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
Add a pinch of salt to enhance the flavor.
If desired, tint the frosting with food coloring.
Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the buttercream frosting using a piping bag or a knife. You can create swirls, rosettes, or any other design you like.
Decorate (Optional): Decorate the cupcakes with sprinkles, edible glitter, or other toppings, if desired.
Tips and Variations:
Self-Rising Flour: If you don’t have self-rising flour, you can make your own by combining 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for the best results. This helps them to emulsify properly, resulting in a smoother batter.
Flavor Variations: You can add other extracts, such as almond or lemon, to the batter for different flavor variations.
Chocolate Cupcakes: For chocolate cupcakes, add ½ cup unsweetened cocoa powder to the dry ingredients and increase the milk to 1 ¼ cups.
Storage: Store the unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Store frosted cupcakes in the refrigerator for up to 3 days.
Enjoy your homemade Copycat Magnolia Bakery Cupcakes! Let me know if you have any other questions.
