A Little 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.
Baking them feels like being part of a story. It connects us to happy TV moments. That matters. Food is more than just eating. It’s about shared joy and memories.
Getting Your Butter Just Right
Let’s talk about your butter. It must be soft. Not melted, just soft. Leave it on the counter for an hour.
I once used cold butter. What a mistake! The batter was lumpy. I still laugh at that. Creaming soft butter and sugar is key. It makes the cupcakes light and fluffy. Doesn’t that smell amazing already?
The Heart of the Batter
Now, add your eggs one at a time. Beat each one in well. This gives the batter strength. Then, mix in your flours and milk. Do it in parts.
Alternate between dry and wet. Start and end with the flour mix. This keeps everything smooth. Fun fact: The two types of flour give these cupcakes their perfect, tender crumb. Be gentle. Overbeating makes tough cupcakes.
What’s your favorite part of making batter? Is it the mixing or the tasting?
Baking and Patience
Fill your liners three-quarters full. Not more! They need room to rise. Into the oven they go. Your kitchen will smell wonderful.
The hardest part is waiting. Let them cool completely before icing. I know it’s tempting. But warm cupcakes melt frosting. Patience makes a prettier treat. This matters. Good things take a little time.
The Pink Cloud on Top
The frosting is a dream. It’s just butter, sugar, milk, and vanilla. Whip it until it’s like a smooth cloud. Then, add a drop or two of pink coloring.
The pink makes it special. It’s the Magnolia signature. Use a knife to make a little swirl on top. Then, add sprinkles for joy. Do you like lots of frosting or just a little?
Sharing the Sweetness
These cupcakes are for sharing. That’s their real magic. Wrap one up for a friend. Leave some for your family.
Food made with love brings people together. That always matters. It’s a simple act of kindness. Which friend would you share one with first?
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 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. Your kitchen will smell like a sweet dream. Doesn’t that smell amazing?
Here is how we make magic together. Follow these steps. Take your time. Good things come to those who whisk!
- Step 1: First, get your oven ready. Heat it to 350°F. Line your muffin tins with pretty papers. In a small bowl, mix your two flours together. Just give them a little stir. Set that bowl aside for now. We will need it soon.
- Step 2: Now, let’s make the cake batter. Soft butter is the secret. Beat it in a big bowl until it’s smooth. Slowly add the sugar. Beat it for three minutes. It will get fluffy and pale. Add the eggs, one by one. Let each one say hello before adding the next.
- Step 3: Time to mix everything. Add some of the flour mix. Then pour in a bit of milk and vanilla. Repeat until it’s all in. Mix just until you don’t see flour. (My hard-learned tip: Overmixing makes tough cupcakes. A few lumps are just fine!). Scrape the bowl with a spatula. The batter will be beautiful.
- Step 4: Spoon the batter into your papers. Fill them three-quarters full. This gives them space to rise into perfect domes. Bake for 20 to 25 minutes. They are done when a toothpick poked in the center comes out clean. Let them cool completely. I know, waiting is the hardest part!
- Step 5: Finally, the pink icing! Beat the soft butter with four cups of sugar, milk, and vanilla. It will look a mess, then come together. Add more sugar until it’s thick and spreadable. Now, add a few drops of pink food coloring. Swirl it on thick. Top with sprinkles. What color sprinkles would make you smile? Share below!
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
Once you master the classic, try a twist! It’s fun to play with flavors. Here are three ideas I love. They make a simple cupcake feel brand new.
- Lemon Sunshine: Use lemon extract instead of vanilla. Add yellow coloring. Top with a candied lemon slice.
- Berry Swirl: Drop a spoonful of raspberry jam into each cupcake before baking. Use purple icing!
- Cookie Crunch: Mix mini chocolate chips into the batter. Use chocolate icing. Roll the edges in crushed cookies.
Which one would you try first? Comment below!
Serving Your Sweet Creations
These cupcakes are stars all on their own. But presentation is part of the fun. Place them on a fancy cake stand. It feels so special. For a party, make a tower of them. You could also serve a tiny scoop of ice cream on the side. Vanilla is always perfect.
What to drink? A cold glass of milk is my favorite. It’s a classic for a reason. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweet icing. Which would you choose tonight?
Keeping Cupcakes Cozy
Let’s talk about keeping these sweet treats happy. First, cool cupcakes completely before storing. I once iced a warm cupcake. The frosting melted into a big, sad puddle!
Store frosted cupcakes in a single layer. Use a container with a tight lid. They will stay fresh on the counter for two days. For longer storage, freeze them unfrosted.
Wrap each unfrosted cupcake tightly in plastic wrap. Then pop them in a freezer bag. They keep for two months. Thaw them on the counter before frosting.
Batch cooking saves time for busy weeks. Making a double batch of batter is easy. You can bake some now and freeze the rest for later. This matters because a homemade treat is always ready for surprise guests. Have you ever tried storing cupcakes this way? Share below!
Sweet Success Every Time
Sometimes baking has little hiccups. Here are three common ones and easy fixes. First, dense or tough cupcakes often come from overmixing. Mix just until you see no more dry flour.
Second, cracked tops happen if the oven is too hot. I remember when my first batch looked like little volcanoes! Use an oven thermometer to check the temperature. This matters for even baking and a lovely texture.
Third, runny frosting can be frustrating. The butter might be too soft. Chill your mixing bowl for ten minutes. Then beat the frosting again. This matters because pretty frosting makes everyone smile. 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 that substitutes 1-to-1.
Q: Can I make parts ahead? A: Absolutely. Make the batter, cover it, and refrigerate overnight. Bake the next day.
Q: What if I don’t have self-rising flour? A: For each cup, use 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
Q: Can I halve the recipe? A: You can. Just halve all the ingredients. It works perfectly for a smaller batch.
Q: Any fun twists? A: Try almond extract instead of vanilla. Or add lemon zest to the batter for a sunny flavor. Which tip will you try first?
Bake a Little Joy
I hope you love baking these as much as I do. Sharing homemade treats creates the best memories. Fun fact: The bakery that made these famous sells over 5,000 cupcakes on a busy day!
I would love to see your beautiful creations. Please share your photos with our community. Your kitchen stories are my favorite thing to read. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake the iconic Magnolia Bakery cupcakes from Sex and the City! Easy vanilla cupcake recipe with fluffy vanilla buttercream frosting.
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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