Step 1: Preheat the Oven & Prepare the Cupcake Batter

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the butter and sugar together on medium speed for 3-4 minutes until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 2: Combine Dry & Wet Ingredients

• Add half of the flour mixture to the butter mixture and mix on low speed until just combined.
• Pour in the milk and sour cream, mixing gently.
• Add the remaining flour mixture and mix until just combined—do not overmix!

Step 3: Bake the Cupcakes

• Divide the batter evenly into the cupcake liners, filling each about ⅔ full.
• Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Magnolia-Inspired Buttercream Frosting

• In a large bowl, beat the butter on medium speed for 2 minutes until creamy.
• Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed.
• Pour in the heavy cream (or milk), vanilla extract, and a pinch of salt. Beat on high speed for 3-5 minutes until the frosting is light and fluffy.
• If the frosting is too thick, add a little more cream (1 tablespoon at a time). If too thin, add more powdered sugar.

Step 5: Decorate the Cupcakes

• Fill a piping bag with frosting using a large star tip (Wilton 1M).
• Pipe a classic Magnolia Bakery swirl on each cupcake.
• Garnish with sprinkles, berries, or chocolate shavings if desired.
• Serve and enjoy your homemade Magnolia-inspired cupcakes!