A Taste of TV Magic
Hello, my dear. Let’s bake some famous cupcakes today. They come from a bakery in New York. You might have seen it on a fun TV show.
I never watched that show much. But my granddaughter did. She begged me to make these. We baked them for her birthday. I still laugh at that. A TV show brought us to the kitchen together. That matters. Food can connect us to people we love.
The Heart of the Cupcake
These cupcakes are simple and honest. The batter is the most important part. You cream the butter and sugar first. It should look fluffy and pale. Doesn’t that smell amazing already?
Add the eggs one by one. This gives the cake strength. Then mix in the dry stuff and milk. Go slow. Do not rush it. A gentle hand makes a tender cupcake. That is the secret.
A Pink Cloud of Frosting
Now for the best part. The buttercream is like a sweet, pink cloud. You start with soft butter. Then you add lots of powdered sugar and a splash of milk. The vanilla makes it sing.
Fun fact: The original bakery sold these with just a simple vanilla frosting. The pink color became their famous look later! Do you like your frosting a little pink or a lot? I always add just a drop or two. It reminds me of a spring rose.
Why This Recipe Sticks
This isn’t just any cupcake. It’s a memory. For many, it tastes like a big city dream. For me, it tastes like my granddaughter’s smile. That matters too. A good recipe holds stories inside.
It also teaches a good lesson. The steps are clear. You can’t skip the creaming or the slow mixing. Good things take patience. What’s a recipe that makes you think of someone special? I’d love to hear yours.
Your Turn to Bake
Okay, your oven is warm. Your tins are lined. Spoon that batter carefully. Fill the cups three-quarters full. They need room to dance and rise. Then into the oven they go.
The wait is the hardest part. But let them cool completely. Warm cake melts frosting. Trust me on this. What’s your favorite sprinkle color to use? I’m a classic rainbow girl myself. Now, swirl that pink frosting high. Make it pretty. You did it!
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 Vanilla Buttercream Icing |
| Sprinkles | for decoration | For Vanilla Buttercream Icing |
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 the line for them once. It went around the block! My version is just as sweet. It fills your kitchen with the best smell. Doesn’t that smell amazing?
We’ll make them step-by-step. I’ll share my little secrets too. My granddaughter and I make these for birthdays. She loves picking the sprinkles. Ready? Let’s get our bowls.
Step 1: First, heat your oven to 350°F. Line your muffin tins with pretty papers. Now, mix your two flours in a small bowl. Just give them a little stir. Set them aside for later. This is our dry team.
Step 2: Time for the electric mixer! Beat the softened butter until smooth. Then slowly add the sugar. Beat it for three whole minutes. It will get fluffy and pale. Add the eggs one at a time. Let each one say hello before adding the next.
Step 3: Now we combine the teams. Add one-third of the flour mix. Beat it just until it disappears. Then pour in half of the milk and vanilla. Repeat until everything is in the bowl. (A hard-learned tip: Do not overbeat here! It makes cupcakes tough. Just mix until you see no more flour.)
Step 4: Spoon the batter into the liners. Fill them three-quarters full. I still laugh at that time I filled them too much. We had mushroom-top cupcakes! Bake for 20-25 minutes. They’re done when a toothpick poked in the center comes out clean.
Step 5: Let the cupcakes cool completely. Patience is hard, I know. But warm cupcakes melt the icing! While you wait, make the buttercream. Beat the butter, 4 cups of sugar, milk, and vanilla. Then add more sugar until it’s thick and dreamy. Tint it a soft pink with food coloring. What color sprinkles will you choose? Share below!
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 a perfect canvas. You can dress them up for any season. Here are three of my favorite little twists. They are all so simple and fun.
Lemon Sunshine: Use lemon extract instead of vanilla. Add a teaspoon of lemon zest to the batter. Top with yellow icing and a candied lemon slice.
Berry Patch: Fold a handful of fresh raspberries into the batter. Make the icing a deeper pink. Top with a single, perfect raspberry.
Birthday Confetti: Mix rainbow sprinkles right into the cupcake batter. Use bright blue icing. Then add even more sprinkles on top for fun.
Which one would you try first? Comment below!
Serving with a Smile
Presentation is part of the love. Place cupcakes on a fancy cake stand. It makes any day feel special. For a party, mix and match your sprinkle colors. It looks so cheerful on the table.
What to drink? A cold glass of milk is always right. It is the classic partner. 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 before storing. I learned this the hard way. My first batch steamed up the container and got soggy.
Store them in an airtight container at room temperature. They will stay fresh for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap. They freeze beautifully for a month.
Thaw them overnight on the counter. Frost them the next day. Batch cooking the batter saves so much time. You can bake a dozen now and freeze the rest of the batter for later. This matters because it makes a special treat easy any day.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Sometimes baking can be tricky. But do not worry. Here are easy fixes. First, if your cupcakes are dry, you may have overmixed the batter. Mix just until you see no more flour.
I once beat the batter for five extra minutes. The cupcakes were tough. Second, if your icing is too runny, add more powdered sugar. Add it one cup at a time. This gives you control.
Third, if cupcakes stick to the liners, let them cool fully. Rushing this step always tears the cake. Fixing small problems builds your confidence. It also makes your food taste so much better.
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 replaces all-purpose flour.
Q: Can I make them ahead of time?
A: Absolutely. Bake and cool them a day early. Frost them the day you serve.
Q: What if I do not 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. Your bake time may be slightly less.
Q: Are the pink color and sprinkles needed?
A: Not at all. Plain vanilla icing is just as delicious and classic.
Fun fact: The bakery sold over 500 cupcakes on its very first day!
Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these as much as I do. The best part is sharing them. Seeing someone smile over a cupcake warms my heart.
I would love to see your creations. Please share your photos with our community. It is so fun to see everyone’s beautiful bakes.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen! I cannot wait to see your pink swirls and sprinkles. 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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