Magnolia Cupcakes

Savor the magic of Magnolia Cupcakes: moist, fluffy cakes topped with dreamy vegan frosting. A must-try delight! 

Nutritional Values

*per serving

Energy 1715kJ / 410kcal
Fat 22.0 g
Carbohydrate 50.0 g
Fibre 2.8 g
Protein 4.0 g

*values are estimated and subject to change


For the Cupcakes:

  • 180 grams all-purpose flour
  • 3.5 grams baking powder
  • 1.5 grams baking soda
  • 1.5 grams salt
  • 180 ml almond milk (or any plant-based milk made with Milky Plant)
  • 60 grams vegan sour cream (such as soy-based or cashew-based)
  • 113 grams vegan butter, softened
  • 130 grams granulated sugar
  • 10 grams pure vanilla extract
  • 15 grams vegetable oil

For the Frosting:

  • 113 grams vegan butter, softened
  • 250 grams powdered sugar
  • 5 grams vanilla extract
  • 30-45 ml almond milk (or any plant-based milk made with Milky Plant)
  • pitaya powder for color


  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners or grease the cups lightly with vegan butter or oil.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In another bowl, mix together the almond milk, vegan sour cream, softened vegan butter, granulated sugar, pure vanilla extract, and vegetable oil until smooth and well combined.
  4. Gradually add the dry ingredients mixture to the wet ingredients mixture, stirring until just combined. Be careful not to overmix.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  6. Place the cupcake tin in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Once baked, remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  8. In a mixing bowl, beat the softened vegan butter until creamy. Gradually add the powdered sugar, vanilla extract, and almond milk, pitaya powder mixing until smooth and creamy. Adjust the consistency by adding more almond milk if needed.
  9. Once the cupcakes have cooled completely, frost them generously with the prepared vegan buttercream frosting using a spatula or piping bag.
  10. Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 3 days. 

Magnolia Cupcakes Recipe Video

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