A Taste of TV Magic
Hello, my dear. Let’s bake some famous cupcakes today. They come from a bakery on a TV show. The show is about friends in New York City.
I never watched much of that show. But I knew about these cupcakes. My granddaughter begged me to make them once. She said they were legendary. I still laugh at that. A cupcake being legendary! But it matters. Food can become a happy symbol for people.
Getting Your Butter Ready
First, let your butter get soft. Leave it on the counter for an hour. This step is so important. Soft butter makes your cake light and fluffy.
Hard butter won’t mix right. Your arm will get tired! I learned this the hard way. My first cakes were always too dense. Now I plan ahead. What’s your biggest baking mistake? I love hearing kitchen stories.
The Heart of the Cake
Now, cream that soft butter with sugar. Use your mixer. Beat it for three whole minutes. It will get pale and fluffy. Doesn’t that smell amazing already?
Add your eggs one at a time. This helps them blend in smoothly. Then mix your two flours together. Fun fact: using two kinds of flour gives the cupcake its perfect texture. It’s not too light, not too heavy.
A Gentle Touch
Here is the secret step. Add your flour and milk in turns. Do three parts flour, two parts milk. Mix just until you see no more dry spots.
Do not overbeat! This keeps the cupcakes tender. Overmixing makes them tough. This matters more than you think. Be gentle with your batter. Fill your liners three-quarters full. Then into the oven they go.
The Pink Cloud Icing
While they cool, make the icing. It’s a simple buttercream. Start with four cups of sugar. Then add more until it’s just right. You want it thick enough to hold a swirl.
Now for the fun part. Add a few drops of pink food coloring. I like a soft baby pink. What color would you make your cupcakes? The pink makes them special. It turns a simple treat into a celebration.
The Final Swirl
Frost them generously. Use a knife to make a big swirl on top. That swirl is their signature look. Then cover them with sprinkles. Be joyful with it!
There you have it. A little bite of TV history. But more than that, it’s a homemade treat. Sharing these with someone you like? That’s the real magic. Will you share yours with a friend or keep them all for yourself? Tell me your plan.
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 the cupcakes |
| granulated sugar | 2 cups | |
| large eggs, room temperature | 4 | |
| milk | 1 cup | For the cupcakes |
| vanilla extract | 1 teaspoon | For the cupcakes |
| unsalted butter, softened | 1 cup (2 sticks) | For the Vanilla Buttercream Icing |
| confectioners’ sugar | 6-8 cups | For the Vanilla Buttercream Icing |
| milk | 1/2 cup | For the Vanilla Buttercream Icing |
| vanilla extract | 2 teaspoons | For the Vanilla Buttercream Icing |
| Pink food coloring | as desired | For the Vanilla Buttercream Icing |
| Sprinkles | for decoration | For the Vanilla Buttercream Icing |
Magnolia Bakery Cupcakes: A Sweet Little Story
Hello, my dear! Let’s bake some happiness. These are the famous Magnolia Bakery cupcakes. I first tried one in New York City. The line was out the door! I knew I had to make them at home. My version is just as good, I promise. Doesn’t that smell amazing?
We’ll make the cake and the pink buttercream. It’s a simple, classic recipe. The secret is in the mixing. Take your time and enjoy the process. I still laugh at that trip. I got frosting on my nose! Ready? Let’s begin our sweet adventure together.
- Step 1: First, heat your oven to 350°F. Line your muffin tins with pretty papers. I love using floral ones. In a small bowl, mix the two flours together. Just give them a little stir. Set this bowl aside for now. We’ll come back to it soon.
- Step 2: Now, let’s make the batter. Cream the softened butter in a big bowl. Use your mixer on medium speed. Add the sugar slowly. Beat it until it’s light and fluffy. This takes about three minutes. It should look like pale yellow clouds.
- Step 3: Add the eggs next. Do this one at a time. Mix well after each egg. This makes the cake nice and tender. (My hard-learned tip: Use room-temperature eggs! Cold eggs can make the batter curdle. Just leave them out for an hour first.)
- Step 4: Time to combine everything. Add some of the flour mix. Then pour in a bit of milk and vanilla. Repeat until it’s all in the bowl. Mix just until you see no more dry spots. Overmixing makes tough cupcakes. What’s your favorite cupcake flavor? Share below!
- Step 5: Spoon the batter into your liners. Fill them three-quarters full. This gives them space to rise. Bake for 20 to 25 minutes. They’re done when a toothpick comes out clean. Let them cool completely before frosting. Patience is a baker’s best friend.
- Step 6: For the icing, beat the butter smooth. Add four cups of sugar, the milk, and vanilla. Beat for a few minutes until creamy. Slowly add more sugar until it’s thick and spreadable. Now, add a few drops of pink food coloring. Make it your perfect shade of pink!
- Step 7: Frost those cool cupcakes generously. Use your knife to make a pretty swirl on top. Finally, add a pinch of sprinkles. There you have it! A taste of New York City right in your kitchen. I hope they bring you as much joy as they do me.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cupcakes
Category: Dessert, Baking
Your Creative Cupcake Twists
Classic is wonderful, but have fun! Try one of these easy twists next time. They make the cupcakes your own. My grandkids love helping me choose a new version.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. Top with yellow sprinkles.
- Berry Blast: Fold fresh raspberries into the batter. Make the frosting a deeper pink. Garnish with one perfect berry.
- Chocolate Swirl: Add cocoa powder to half the batter. Swirl it with the vanilla batter in the liner. Use chocolate sprinkles on top.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are a celebration all by themselves. For a real treat, serve them on a fancy cake stand. Add a small bowl of extra sprinkles for dipping. You could also offer fresh strawberries on the side. Their tartness is lovely with the sweet frosting.
For drinks, a cold glass of milk is always perfect. For the grown-ups, a little glass of champagne or prosecco pairs beautifully. The bubbles cut through the sweetness. It feels very fancy, just like the show. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats yummy. First, cool cupcakes completely before storing. I learned this the hard way. My first batch got soggy from trapped steam.
Store frosted cupcakes in a single layer. Use a tight-lidded container at room temperature. They will stay perfect for two days. You can freeze unfrosted cupcakes for up to three months.
Wrap them well in plastic wrap first. Thaw them overnight on the counter. This batch-cooking trick is a lifesaver for busy weeks. Having a sweet treat ready matters. It brings a little joy to an ordinary day.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Sometimes baking has little hiccups. Do not worry. Here are easy fixes. First, if your cupcakes dome too much, your oven might be too hot. I remember when my first batch looked like little hills.
An oven thermometer helps. Getting the temperature right matters. It gives you even, flat tops for frosting. Second, if your icing is too runny, add more sugar slowly. If it is too thick, add a teaspoon of milk.
The right consistency matters for that beautiful swirl. Third, dense cupcakes often come from overmixing. Mix just until you see no more flour. This keeps them light and fluffy.
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 parts ahead?
A: Absolutely. Bake the cakes a day early. Make icing the day of.
Q: What if I only have salted butter?
A: That is fine. Just skip any added salt in the recipe.
Q: Can I halve the recipe?
A: You can. Just halve all the ingredients exactly. Use one muffin tin.
Q: Are sprinkles required?
A: Never required, but always recommended for fun! *A fun fact: The original bakery sold these with just the iconic pink icing swirl.*
Which tip will you try first?
Share Your Sweet Creations
I hope you love baking these as much as I do. It is a simple pleasure. Sharing homemade treats spreads so much happiness.
I would love to see your beautiful cupcakes. Please share a photo of your kitchen success. It makes my day to see your creations.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!
Happy cooking! —Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake Carrie Bradshaw’s iconic Magnolia cupcakes! This famous vanilla cupcake recipe with pink buttercream frosting is a must-try for any SATC fan.
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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