My First Bite of a Magnolia Cupcake
My niece brought me one from New York years ago. I took one bite and my eyes got wide. It was the softest, sweetest cake I had ever tasted.
The frosting was like a vanilla cloud. I knew I had to learn to make them at home. Now I can share that happy bite with you.
Why Room Temperature Matters
Let’s talk about your butter and eggs. They must not be cold. Cold butter won’t cream up fluffy with the sugar.
Cold eggs can make your batter curdle. Just set them out an hour before you start. This simple step makes all the difference. It gives you that perfect, tender crumb.
The Secret is in the Mixing
Creaming the butter and sugar is my favorite part. Beat it for a full three minutes. It turns pale and fluffy. Doesn’t that smell amazing already?
Then add your eggs one at a time. Beat each one in fully. Now, add the flour and milk in turns. Start and end with the flour. Mix just until you can’t see flour anymore. Over-mixing makes tough cupcakes.
That Famous Pink Frosting
The frosting is pure joy. You start with so much sugar! Add it slowly. The butter drinks it all up. You want it thick enough to hold a swirl.
Now for the pink. Add one drop, then stir. Keep going until it’s your perfect shade. I like a soft ballet slipper pink. What’s your favorite frosting color? Tell me in the comments.
A Little Story & A Fun Fact
I once forgot the vanilla in the cake. The cupcakes tasted so plain! My grandson said they tasted like sweet bread. I still laugh at that. Vanilla is the quiet star.
Fun fact: The bakery sold these cupcakes long before the TV show. But after Carrie Bradshaw ate one, everyone in the world wanted them. A simple treat can become famous!
Your Turn to Bake & Share
When your cupcakes cool, frost them with a generous hand. Make a happy swirl on top with your knife. Then add those sprinkles. They are the confetti for your taste buds.
This recipe matters because it’s about sharing joy. A cupcake can be a little gift of happiness. Who will you share your first batch with? Will you make them for a special day or just a Tuesday? Let me know how yours turn out.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Self-rising flour | 1-1/2 cups | For cupcake batter |
| All-purpose flour | 1-1/4 cups | For cupcake batter |
| Unsalted butter, softened | 1 cup (2 sticks) | For cupcake batter |
| Granulated sugar | 2 cups | For cupcake batter |
| Large eggs, room temperature | 4 | For cupcake batter |
| 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 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. Making them feels like a little party.
We’ll make the cake first, then the fluffy pink icing. Doesn’t that smell amazing? It reminds me of my granddaughter’s birthday. She always licks the spoon. Ready? Here we go.
- Step 1: First, turn 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 them aside for now.
- Step 2: Time for the electric mixer! Beat the softened butter until it’s smooth. Slowly add the sugar. Beat it for three whole minutes. It will get light and fluffy. This makes the cupcakes tender.
- Step 3: Add the eggs, one at a time. Let each one disappear into the batter. Now, add your flour mix and milk. Add them in turns: flour, milk, flour, milk, flour. (My hard-learned tip: don’t over-mix here! Just until it’s combined).
- Step 4: Spoon the batter into your papers. Fill them about three-quarters full. This is important. Why? So they have room to rise into perfect little domes! Bake for 20-25 minutes. A toothpick should come out clean. What’s your favorite cupcake liner color? Share below!
- Step 5: Let the cupcakes cool completely. Now, the icing! Beat the butter, some sugar, milk, and vanilla. Keep adding sugar until it’s thick and creamy. Add a few drops of pink coloring. Swirl it on high, then frost each cupcake with a big, happy swirl. Top with sprinkles!
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
These cupcakes are perfect as they are. But sometimes, it’s fun to play. Here are three simple twists. They make a whole new treat.
- Lemon Sunshine: Use lemon extract instead of vanilla. Add yellow coloring. Top with a candied lemon slice.
- Berry Swirl: Drop a teaspoon of raspberry jam into each cupcake before baking. The berry surprise inside is wonderful.
- Chocolate Chip: Fold a cup of mini chocolate chips into the batter. Use chocolate sprinkles on top. A classic favorite!
Which one would you try first? Comment below!
Serving Them Up with Style
These cupcakes are stars on their own. But a little presentation is nice. Place them on a fancy cake stand. It feels so special. For a party, make a tower of them. It looks magnificent.
What to drink? A cold glass of milk is always right. It’s my go-to. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweet icing perfectly.
Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats perfect. First, cool cupcakes completely. I learned this the hard way. I once iced a warm cupcake. The frosting melted right off!
Store frosted cupcakes in a sealed container. They last 2 days on the counter. For longer, freeze them unfrosted. Wrap each one tightly in plastic wrap. They will keep for 2 months.
Thaw frozen cupcakes on the counter. Then frost them fresh. Batch cooking saves so much time. Bake a double batch and freeze half. This matters for busy weeks. You always have a homemade treat ready.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Even grandmas have baking days that go sideways. Here are easy fixes. First, sunken cupcakes. This often means too much liquid or leavening. I remember my first batch that looked like little caves.
Measure your flour carefully. Spoon it into the cup. Then level it off with a knife. Second, tough cupcakes. Do not overmix the batter. Mix just until you see no more dry flour.
This matters for a tender crumb. Third, runny frosting. Your butter might be too soft. Chill your bowl for ten minutes. Then beat it again. Getting frosting right builds 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. Replace both flours with an equal amount.
Q: Can I make parts ahead? A: Absolutely. Bake the cakes one day. Make the frosting the next day. *Fun fact: The frosting might taste even better after resting!*
Q: What if I don’t have self-rising flour? A: Make your own. For this recipe, mix 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and 3/4 teaspoon salt.
Q: Can I halve the recipe? A: You can. Just halve all the ingredients. Use two eggs by cracking one, beating it, and using half.
Q: Are sprinkles required? A: Never! But they do add joy. Use what makes you smile. Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these as much as I do. The kitchen is for making memories. It is also for sharing them.
I would love to see your beautiful creations. Your swirl might be better than mine! Share your baking story with our community.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen! I can’t wait to see your pink-frosted masterpieces. Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake Carrie Bradshaw’s iconic Magnolia Bakery 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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