A Sweet Slice of TV History
These cupcakes are famous. They were on a big TV show. The characters loved them. I think that’s so fun.
I first tried one in New York. The bakery line was so long! It was worth the wait. The vanilla smell was wonderful. It felt like a special treat. That memory makes me smile.
Why This Recipe Works
Let’s talk about the batter. We use two kinds of flour. This matters. It makes the cupcake just right. Not too heavy, not too light.
Room temperature butter and eggs are key. They mix together smoothly. This makes your cupcakes soft and fluffy. Cold ingredients don’t play nice. Trust me on this.
The Heart of the Cupcake
Making the batter is my favorite part. Cream the butter and sugar well. It should look pale and fluffy. This adds air. Air makes them rise beautifully.
Add eggs one at a time. Beat each one in fully. Then add your dry stuff and milk. Do it in turns. Start and end with the flour. Don’t overbeat! Just mix until you see no more flour.
What’s your favorite part of baking? Is it mixing, or is it the eating?
The Famous Pink Swirl
The icing is pure joy. It’s sweet and silky. You make it thick so it holds its shape. That famous swirl on top is easy. Just use your knife to make a little peak.
Now for the pink color. A few drops is all you need. It should look like a soft sunset. Fun fact: The original bakery uses a special pink dye. It’s their secret! Top it with sprinkles for fun.
More Than Just a Treat
Baking these is about sharing. It creates a happy moment. That matters more than a perfect swirl. It’s about making someone’s day sweeter.
I once made these for my granddaughter’s play. The whole cast loved them. I still laugh at that. Their faces were covered in pink icing!
Do you have a food that reminds you of a happy time? I’d love to hear about it.
Your Turn in the Kitchen
Now you have the recipe. It’s your turn. Fill your liners three-quarters full. That gives them space to grow into perfect domes.
Let them cool completely before icing. Warm cupcakes melt the buttercream. Patience is a baker’s best friend. Doesn’t that finished batch smell amazing?
Will you use classic pink sprinkles, or try a different color? Tell me how yours turn out!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| self-rising flour | 1-1/2 cups | |
| all-purpose flour | 1-1/4 cups | |
| unsalted butter, softened | 1 cup (2 sticks) | For cupcake batter |
| granulated sugar | 2 cups | |
| large eggs, room temperature | 4 | |
| milk | 1 cup | For cupcake batter |
| vanilla extract | 1 teaspoon | For cupcake batter |
| unsalted butter, softened | 1 cup (2 sticks) | For Vanilla Buttercream Icing |
| confectioners’ sugar | 6-8 cups | For Vanilla Buttercream Icing |
| milk | 1/2 cup | For Vanilla Buttercream Icing |
| vanilla extract | 2 teaspoons | For Vanilla Buttercream Icing |
| Pink food coloring | as desired | For decoration |
| Sprinkles | as desired | For decoration |
Magnolia Cupcakes: A Sweet Slice of TV History
Hello, my dear. Let’s bake a little piece of New York City. These are the famous Magnolia cupcakes. I first made them with my granddaughter while watching old TV shows. We felt so fancy, like we were in a bakery. Doesn’t that sound like fun?
Gather your ingredients. Room temperature butter and eggs are key. It makes everything blend smoothly. I still laugh at the time I forgot. My batter was so lumpy! Let’s begin our sweet adventure together.
Ingredients
- Butter (room temperature)
- Sugar
- Eggs (room temperature)
- All-purpose flour
- Self-rising flour
- Milk
- Vanilla extract
- Powdered sugar (for icing)
- Pink food coloring (optional)
- Sprinkles (optional)
Instructions
Step 1: First, heat your oven to 350°F. Line your muffin tins with pretty papers. I love the floral ones. In a small bowl, mix your two flours together. Just give them a gentle stir. Then set that bowl aside for later.
Step 2: Now, let’s cream the butter and sugar. Use your electric mixer on medium. Beat them until they look fluffy and pale. This takes about three minutes. Add the eggs one at a time. Let each one disappear into the mix before adding the next.
Step 3: Time to combine everything. Add a third of your flour mix. Beat it just until you can’t see flour. Then pour in half of the milk and vanilla. Repeat, ending with the last of the flour. (My hard-learned tip: Do not overbeat here! That makes tough cupcakes).
Step 4: Spoon the batter into your liners. Fill them only three-quarters full. I use an ice cream scoop. It’s so much less messy. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the center comes out clean. What’s your favorite cupcake liner color? Share below!
Step 5: Let the cupcakes cool completely. This is the hardest part! For the icing, beat the soft butter with four cups of sugar, milk, and vanilla. Keep adding more sugar until it’s thick and dreamy. A few drops of pink coloring makes it perfect. Swirl it on high and add sprinkles!
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Your Creative Cupcake Twists
Once you master the classic, try a twist! It’s like giving the recipe a new outfit. Here are three of my favorite ideas. They always bring a smile.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. Top with a tiny candied lemon slice.
- Berry Surprise: Place a fresh raspberry in the center of each unbaked cupcake. The berry bakes into a secret, juicy heart.
- Cookies & Cream: Fold crushed chocolate sandwich cookies into the batter. Use cookies in the frosting too. It’s a childhood favorite, all grown up.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are a celebration all by themselves. But every star needs a good stage. For a party, I arrange them on a cake stand. I might add fresh flowers nearby. It looks so lovely.
What to drink? A cold glass of milk is always perfect. It’s a classic for a reason. For the grown-ups, a little glass of champagne is so festive. The bubbles cut through the sweet icing beautifully. Which would you choose tonight?
Keeping Cupcakes Happy and Fresh
Let’s talk about keeping these sweet treats fresh. First, cool cupcakes completely. Any warmth makes frosting melt. Store them in a sealed container at room temperature for two days.
For longer storage, freeze them unfrosted. Wrap each cupcake tightly in plastic wrap. Then pop them all in a freezer bag. I once forgot a batch in my freezer for a month. They were still perfect for my grandson’s surprise visit!
Thaw them overnight on the counter. Then frost them fresh. Batch cooking the cakes saves big time for parties. This matters because it takes the rush out of baking. You can enjoy your own party! Have you ever tried storing cupcakes this way? Share below!
Fixing Common Cupcake Troubles
Sometimes baking has little hiccups. Do not worry. Here are easy fixes. First, if your cupcakes are dense, you may have over-mixed. Mix just until you see no more dry flour.
Second, if they sink in the middle, your oven might be off. Use an oven thermometer to check. I remember when my old oven ran hot. My first batch came out like little volcanoes!
Third, if your frosting is too runny, add more sugar slowly. If it is too thick, add a teaspoon of milk. Getting the texture right matters. It makes decorating fun, not frustrating. Perfect cupcakes build your kitchen confidence. Which of these problems have you run into before?
Your Cupcake Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend made for baking.
Q: Can I make them ahead? A: Absolutely. Bake the cakes up to a day early. Frost them the day you serve.
Q: What if I only have salted butter? A: That is okay. Just skip any added salt in the recipe.
Q: Can I halve the recipe? A: You can. Just halve every ingredient carefully. You will get about 12 cupcakes.
Q: Are sprinkles required? A: Never! But they are a joyful finish. *Fun fact: The original bakery sold these with simple white frosting.* Which tip will you try first?
Bake a Little Joy
I hope you love baking these famous cupcakes. Sharing them is the best part. Wrap one up for a friend having a tough day.
It is a small act of kindness. It says, “I was thinking of you.” That is what baking is all about for me. I would love to see your creations.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen! Show me your pink swirls and sprinkle choices. Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake Carrie Bradshaw’s iconic Magnolia cupcakes! This famous Sex and the City vanilla cupcake recipe with pink buttercream is a must-try for fans.
Ingredients
Vanilla Buttercream Icing:
Instructions
- Preheat the oven to 350°F. Line two 12-cup muffins tins with cupcake liners.
- In a small bowl, combine the flours. Set aside.
- In the large bowl of an electric mixer, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake liners, filling them three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- To make the icing, place the butter in a large mixing bowl. Add 4 cups of the confectioners’ sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes). The icing should be thick enough to be of good spreading consistency. You may not need all of the sugar.
- If desired, add a few drops of pink food coloring and mix thoroughly.
- Generously frost each cupcake, adding a final flourish with the knife at the end to create the signature swirl on Magnolia cupcakes. Top with sprinkles.
Notes
- Nutrition information is not provided in the text.
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