A Little Slice of TV History
These cupcakes are famous. They were on a big TV show about friends in New York. People would wait in line for them.
I never saw the show. But my granddaughter told me all about it. She said the characters loved these pink treats. I still laugh at that. A simple cupcake, making so many people happy.
Why The Butter Matters
Let’s talk about your butter. It must be soft. Leave it on the counter for an hour. Poke it with your finger. It should give in easily.
This matters. Soft butter creams with sugar like a dream. It makes the cupcakes light and fluffy. Hard butter makes lumps. We don’t want lumps. Do you let your butter get soft first?
The Heart of the Batter
Now, the fun part. Cream that soft butter and sugar. Beat it for three whole minutes. It will get pale and fluffy. Doesn’t that smell amazing already?
Add eggs one at a time. Then add your flours and milk. Do it in parts. Start and end with the flour. This keeps the batter strong but tender. Fun fact: That’s called the “creaming method.” It puts tiny air bubbles in the batter. Those bubbles make your cake rise!
The Pink Cloud on Top
The icing is a sweet, pink cloud. You start with butter and lots of sugar. Add the milk and vanilla slowly. The mixer will make it smooth.
Here is a mini-anecdote. My first time, I added all the sugar at once. A cloud of sugar dust covered my kitchen! I looked like a ghost. Now I add it bit by bit. Be patient with your icing. It is worth it.
Your Turn to Bake
Fill your liners three-quarters full. Not more! They need room to grow into perfect domes. Bake them until a toothpick comes out clean.
Let them cool completely. I know, it’s hard to wait. But warm cupcakes melt the icing. This matters for a pretty finish. What color sprinkles will you choose? I love the rainbow ones.
Sharing the Sweetness
That final swirl with your knife is the signature touch. It feels fancy. But it’s easy. Just turn your wrist in a little circle.
This recipe matters because it’s about sharing joy. A cupcake is a little gift. It says, “I thought of you.” Who will you share your first cupcake with? Tell me about it. I’d love to hear.
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 |
| Vanilla Buttercream Icing | ||
| Unsalted butter, softened | 1 cup (2 sticks) | For icing |
| Confectioners’ sugar | 6-8 cups | |
| Milk | 1/2 cup | For icing |
| Vanilla extract | 2 teaspoons | For icing |
| Pink food coloring | As needed | Optional, for decoration |
| Sprinkles | As needed | For decoration |
My Magnolia Bakery Cupcake Adventure
Hello, my dear! Let’s bake some famous cupcakes. I saw these on a TV show years ago. I still laugh at that. My first try was a funny mess. The icing was everywhere! But we learn by doing. These cupcakes are sweet, soft, and so pretty in pink. Doesn’t that sound lovely? Let’s start our own kitchen adventure together.
Step 1: Prep the Dry Team
First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with paper cups. Now, mix your two flours in a small bowl. Just give them a little stir. Set that bowl aside for later. This is our dry team. They are waiting to join the party!
Step 2: Cream the Butter & Sugar
Time for the electric mixer! Put the soft butter in the big bowl. Beat it until it’s smooth. Now slowly add the white sugar. Beat for three minutes. It will become fluffy and pale. I think it looks like clouds. Add the eggs, one by one. Let each one say hello before adding the next.
Step 3: Combine & Fill
Here is the magic step. Add some dry flour mix. Then pour in a bit of milk and vanilla. Mix gently. Repeat until everything is in the bowl. (My hard-learned tip: Do not overmix! Just until you see no dry flour. A few lumps are just fine). The batter will be beautiful. Spoon it into your cups, three-quarters full.
Step 4: Bake & Cool
Bake them for about 25 minutes. Your kitchen will smell amazing. Are they done? A toothpick should come out clean. Let them cool in the pan first. Then move them to a rack. They must be completely cool for icing. What’s the best part for you: mixing, baking, or eating? Share below!
Step 5: The Fluffy Pink Icing
Now for the fluffy icing! Beat the soft butter with some sugar, milk, and vanilla. Keep adding sugar until it’s thick and creamy. You might not need all eight cups. Add a few drops of pink color. Swirl it high on each cupcake. Finish with a handful of sprinkles. There, you did it!
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
These cupcakes are a perfect canvas. You can dress them up for any season. Here are three of my favorite ideas. They are all so simple and fun.
- Lemon Sunshine: Add lemon zest to the batter. Use yellow food coloring in the icing. Top with a tiny lemon candy.
- Berry Patch: Fold fresh raspberries into the batter. Make the icing pale pink with berry juice. A real berry on top is perfect.
- Chocolate Chip Hug: Stir mini chocolate chips into the batter. Use chocolate sprinkles on top. This was my grandson’s brilliant idea.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are a celebration all by themselves. But I love making a little moment special. For a party, arrange them on a pretty cake stand. Add some fresh flowers nearby. It looks so lovely. For a treat at home, just one on a small plate feels fancy.
What to drink? A cold glass of milk is always my first choice. It’s the classic friend to a cupcake. For the grown-ups, a little glass of champagne is nice. The bubbles cut through the sweet icing. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping your cupcakes lovely. First, cool them completely. Icing a warm cupcake makes a melty mess. Store them in a sealed container at room temperature for two days.
For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap. They will keep for two months. Thaw them on the counter before icing.
I once iced cupcakes for a party early. The sprinkles bled color overnight. Now I add sprinkles just before serving. Batch cooking the batter saves time for busy weeks.
This matters because good food should bring joy later too. A ready treat makes any day sweeter. Have you ever tried storing cupcakes this way? Share below!
Simple Fixes for Common Cupcake Troubles
Even grandmas have baking days that go sideways. Here are easy fixes. If your cupcakes are dry, you may have overmixed the batter. Mix just until you see no more flour.
I remember when my icing was too runny. I added sugar too fast. The fix is simple. Add the last cups of sugar slowly. Stop when it looks thick and fluffy.
If cupcakes stick to the liners, let them cool fully. Pulling them warm tears the cake. This matters for your confidence. Small fixes make you a better baker. Flavor matters, but so does fun in the kitchen. 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: Bake the cakes up to a day early. Frost them the day you serve.
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 exactly. It works perfectly.
Q: Are the pink icing and sprinkles needed? A: No, they are just for fun. Plain vanilla is delicious too. Which tip will you try first?
Bake Some Joy and Share It
I hope you bake a batch of these soon. Share them with someone you love. Fun fact: The bakery sells over ten thousand of these cupcakes each day!
I would love to see your creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! Share a photo of your pink-swirled treats.
Thank you for baking with me. Remember, the best ingredient is always a happy heart.
Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake Carrie’s iconic Magnolia Bakery cupcakes! This famous vanilla cupcake recipe with pink buttercream frosting is pure Sex and the City indulgence.
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.
Leave a Reply