A Taste of TV Magic
Hello, my dears. Let’s bake some famous cupcakes today. They come from a little bakery in New York. You might know it from an old TV show.
On the show, the ladies shared these cupcakes and talked about life. I always loved that. Food brings friends together. That’s why this recipe matters. It’s about sharing joy.
Grandma’s Mixing Bowl Wisdom
First, let your butter get soft. This is very important. Cold butter won’t mix right. It should feel like pressing your thumb into clay.
Now, cream the butter and sugar. Beat it until it looks fluffy and pale. This puts tiny air bubbles in the batter. Those bubbles make the cupcakes light. I still laugh at how my mixer once danced across the counter!
Fun fact: The “creaming” step is the secret to a tender cake. Don’t rush it!
Bringing the Batter to Life
Add your eggs one at a time. Beat each one in fully. This helps everything get along in the bowl. Doesn’t that smell amazing already?
Then, add your flours and milk. Do it in little turns. Start and end with the flour. Mix just until you can’t see white powder anymore. Over-mixing makes tough cupcakes. We want them soft and gentle.
What’s your favorite smell when you’re baking? Is it the vanilla or the sweet butter?
The Pink Cloud on Top
The icing is a sweet, pink cloud. You start with butter and lots of sugar. The trick is to add the sugar slowly. Taste as you go. You might not need it all.
Add a drop or two of pink coloring. Why pink? It just feels happy and special. That’s the second reason this matters. Food should make you smile, inside and out.
Your Turn to Create
When the cupcakes are cool, pile that icing high. Use your knife to make a little swirl on top. Then, add sprinkles! The more, the better, I say.
These are best shared. Wrap one up for a friend. Leave one for your brother. Food is love you can taste.
If you made these, what color would your icing be? And who would you share the first one with?
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 cupcake batter |
| Granulated sugar | 2 cups | |
| Large eggs | 4 | Room temperature |
| Milk | 1 cup | |
| Vanilla extract | 1 teaspoon | |
| Unsalted butter, softened | 1 cup (2 sticks) | For the Vanilla Buttercream Icing |
| Confectioners’ sugar | 6-8 cups | |
| Milk | 1/2 cup | For the icing |
| Vanilla extract | 2 teaspoons | For the icing |
| Pink food coloring | As desired | Optional, for decoration |
| Sprinkles | As desired | For decoration |
Magnolia Bakery’s Famous Cupcakes
Hello, my dear. Let’s bake some joy. These are the famous cupcakes from that New York bakery. I saw them on a TV show once. I still laugh at that. The recipe is simple and wonderful. It feels like a hug from the kitchen.
We’ll make the fluffy cake and sweet pink icing. Doesn’t that sound lovely? I’ll guide you through each step. Just like I did with my own grandkids. Ready your bowls and a happy heart. Let’s begin.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups self-rising flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 6-8 cups confectioners’ sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Pink food coloring (optional)
- Sprinkles for decoration
Instructions
Step 1: First, heat your oven to 350 degrees. Line your muffin tins with pretty papers. Now, mix your two flours together in a small bowl. Just give them a little stir. Set that bowl aside for a moment. We’ll come back to it soon.
Step 2: Time to make the batter. Cream the soft butter in your mixer. It should look smooth. Slowly add the sugar. Beat it until it’s light and fluffy. Now add the eggs, one by one. Let each one say hello before adding the next.
Step 3: Here’s the secret. Add the flour mix and milk in turns. Start and end with the flour. Add a bit of vanilla too. Mix just until you don’t see flour anymore. (My hard-learned tip: Overmixing makes tough cupcakes. Be gentle!).
Step 4: Spoon the batter into your papers. Fill them about three-quarters full. This gives them room to rise into perfect domes. Bake for about 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. Now, the icing! Beat soft butter with some sugar, milk, and vanilla. Keep adding sugar until it’s thick and creamy. Add a few drops of pink coloring. Swirl it on generously. Top with sprinkles for pure happiness.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
The classic recipe is perfect. But playing with flavors is so fun. Here are three little ideas from my kitchen. Maybe one will become your new favorite.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. It’s so bright and cheerful.
- Berry Swirl: Drop a teaspoon of raspberry jam into each cupcake before baking. The berry surprise in the middle is delightful.
- Chocolate Dip: Keep the vanilla cake. But dip the iced top in melted chocolate. Let it harden. It’s like a fancy candy bar.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are a celebration all by themselves. But here’s how I like to serve them. Place them on a fancy cake stand. It makes any day feel special. You could add a bowl of fresh berries on the side. The tart fruit is nice with the sweet icing.
What to drink? A cold glass of milk is always my first choice. It’s the classic partner. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweetness beautifully. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping your cupcakes lovely. First, let them cool all the way. I learned this the hard way. I once iced a warm cupcake. It turned into a sweet, melty puddle.
Store them in a sealed container at room temperature. They will stay fresh for two days. For longer, freeze them without icing. Wrap each one tightly in plastic wrap. They freeze beautifully for a month.
Thaw them overnight on the counter. Then, frost them fresh. Batch cooking matters for busy weeks. It means a sweet treat is always ready. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cupcake Troubles
Sometimes cupcakes don’t rise nicely. This often means your baking powder is old. Check the date on your self-rising flour. Fresh ingredients make all the difference for a light crumb.
I remember when my buttercream was too runny. I was in a hurry. The butter was too soft. Your butter should be just softened. This helps the frosting hold its perfect swirl.
If your cupcakes are dry, you may have overmixed. Mix just until the flour disappears. Gentle mixing keeps them tender. Getting these right builds your kitchen confidence. It also makes every bite taste like a hug. 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. Add one teaspoon of baking powder.
Q: Can I make parts ahead? A: Absolutely. Bake the cupcakes a day early. Make the frosting the day of.
Q: What if I don’t have self-rising flour? A: For each cup, use one cup all-purpose flour. Add one and a half teaspoons baking powder and a pinch of salt.
Q: Can I halve the recipe? A: You can. Just halve all the ingredients. It works perfectly for a smaller batch.
Q: Are sprinkles required? A: Of course not. But they add joy. *The original bakery sold over 5,000 cupcakes a week!* Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these classic treats. They are perfect for sharing with friends. Or for enjoying with a good book.
I would love to see your creations. Your pink swirls might be even prettier than mine. Sharing our kitchen stories makes everything sweeter.
Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your beautiful cupcakes. 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 recipe is perfect for a girls’ night in or a sweet treat.
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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