A Little Story and a Big Pink Box
I first tried these cupcakes years ago. My friend brought them from New York. We ate them on her porch, laughing. The pink box was so famous.
That box meant something special. It was a treat, a celebration. Food can be more than just eating. It can be a happy memory. I still smile thinking of that day.
Why This Recipe Works
Let’s talk about the two flours. Self-rising flour makes the cake light. All-purpose flour gives it strength. Together, they create the perfect bite. It’s soft but not crumbly.
Room temperature butter and eggs matter. They mix together smoothly. This makes your batter happy. Happy batter makes fluffy cupcakes. It’s a simple truth in baking.
Mixing Up the Magic
Cream the butter and sugar well. Beat it for three whole minutes. It will get pale and fluffy. Doesn’t that smell amazing already? This step adds air for lift.
Add eggs one at a time. Beat each one in fully. Now, add your dry ingredients and milk. Add them in turns, starting and ending with flour. Mix just until you see no more dry spots. Overmixing makes tough cupcakes.
The Icing on the Cake
The frosting is pure joy. It’s sweet, creamy, and pink! Start with four cups of sugar. Add the rest slowly. You might not need all eight cups.
You want it thick enough to swirl. Use your knife to make a pretty peak on top. This is the Magnolia signature. Fun fact: The bakery uses a special #12 tip to make their famous swirl! Then, add sprinkles. What color sprinkles will you choose?
Baking With Love
Let the cupcakes cool completely. I know, it’s hard to wait. But warm cupcakes melt the frosting. Patience makes a prettier treat.
Sharing these cupcakes is the best part. It turns a simple snack into a moment. That’s why this recipe matters. It’s about creating little pockets of joy. Who will you share your first cupcake with?
Your Turn in the Kitchen
I love hearing your stories. Did you make these for a party? Or just for a Tuesday? Tell me about it. What’s your favorite cupcake memory?
Maybe you watched the show. Maybe you just love pink frosting. Either way is perfect. Baking should be fun, not fussy. So, grab your mixer and give it a try. What’s the one baking tip your family always taught you?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Self-rising flour | 1-1/2 cups | For the cupcake batter |
| All-purpose flour | 1-1/4 cups | For the cupcake batter |
| Unsalted butter, softened | 1 cup (2 sticks) | For the cupcake batter |
| Granulated sugar | 2 cups | For the cupcake batter |
| Large eggs, room temperature | 4 | For the cupcake batter |
| Milk | 1 cup | For the cupcake batter |
| Vanilla extract | 1 teaspoon | For the cupcake batter |
| 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 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 years ago. I still laugh at that. The recipe is pure, simple happiness. It reminds me of birthday parties. Let’s make some magic together.
- Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty papers. I love the floral ones. Then, mix your two flours in a small bowl. Just give them a little stir. Set that bowl aside for now.
- Step 2: Now, let’s make the batter. Cream the softened butter in your mixer. It should look smooth. Slowly add the sugar. Beat it until it’s light and fluffy. Doesn’t that smell amazing? Add the eggs, one by one. Let each one say hello before adding the next.
- Step 3: Time to combine everything. Add some flour mix, then a bit of milk and vanilla. Repeat until it’s all in. Mix just until you don’t see flour anymore. (A hard-learned tip: overmixing makes tough cupcakes!). The batter will be lovely and thick.
- 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. Patience is key here! While they cool, make the icing. Beat the butter, some sugar, milk, and vanilla. Keep adding sugar until it’s thick and creamy. Add a drop or two of pink coloring. It makes everything feel like a party.
- Step 6: The best part! Frost each cupcake generously. Use your knife to make a pretty swirl on top. Then, cover them with sprinkles. I always use extra. There you have it. A little taste of a big city bakery, right from your kitchen.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
Once you master the classic, try a little twist. It’s fun to play with flavors. Here are three ideas I adore. They each tell a different story.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. It’s so fresh and bright.
- Berry Surprise: Place a single fresh raspberry in the center of each cupcake before baking. It becomes a hidden treasure.
- Chocolate Swirl: Replace 1/4 cup of flour with cocoa powder. Make a chocolate batter and a vanilla batter. Swirl them together in the liner.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are stars on their own. But a little presentation makes them special. Serve them on a vintage cake stand. It feels so fancy. Add a tiny fresh flower on the side of each plate. It’s such a nice touch.
For drinks, I have two perfect pairings. A cold glass of milk is always my first choice. It’s a classic for a reason. For a grown-up treat, a little glass of champagne is lovely. The bubbles cut through the sweet icing beautifully.
Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats perfect. First, cool cupcakes completely. Icing must be set. Then, store them in a tight container at room temperature. They will stay fresh for two days.
You can freeze unfrosted cupcakes for a month. Wrap each one tightly in plastic. Thaw them on the counter before frosting. I once frosted a frozen cupcake. What a drippy, sweet mess that was!
Batch cooking saves so much time. Bake a double batch of cupcakes. Freeze half for a future surprise. This matters because life gets busy. A homemade treat should bring joy, not stress.
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, cupcakes can dome too much. This happens if the oven is too hot. Just lower the temperature a bit next time.
Second, icing might be too runny. I remember when my butter was too soft. The icing just slid right off! The fix is simple. Just add a little more confectioners’ sugar until it thickens.
Third, the cake can be dry. This often means you overbeat the batter. Mix just until you see no more flour. Getting this right matters. It gives you a tender, fluffy crumb every single time.
Solving these small problems builds your confidence. You learn to trust your hands 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. Replace both flours with the same total amount.
Q: Can I make parts ahead? A: Absolutely. Bake the cupcakes a day early. Make the icing the day of. This keeps everything fresh and delicious.
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 divide all the ingredients in half. It will make about 12 lovely cupcakes.
Q: Any fun twists? A: Try almond extract instead of vanilla. Use different color sprinkles for holidays. Fun fact: The original bakery sells hundreds of these daily! Which tip will you try first?
Bake Some Joy and Share It
I hope you love baking these as much as I do. Sharing food is sharing love. It is one of life’s sweetest simple pleasures.
I would be so delighted to see your creations. Did you pick pink icing or another color? Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!
Thank you for baking with me today. Remember, the best ingredient is always a happy heart.
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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