My First Magnolia Cupcake
I first tried one in New York City. My granddaughter and I stood in a long line. The bakery smelled like sweet butter and sugar.
We split one vanilla cupcake with pink icing. It was so light and sweet. I knew I had to make them at home. I still smile thinking of that day.
Why This Recipe Works
This recipe uses two kinds of flour. That is the secret. Self-rising flour makes them puff up nice and tall.
All-purpose flour makes them strong enough to hold all that icing. Room temperature butter and eggs mix in better. This matters because it makes the batter smooth, not lumpy.
Let’s Make the Cake
First, mix your flours in a bowl. Set it aside. Now, cream the butter and sugar in a big bowl. Beat it until it looks fluffy and pale.
Add eggs one at a time. Then add your flour mix and milk slowly. Mix just until you see no more dry spots. Doesn’t that batter smell amazing? Fill your cupcake liners three-quarters full.
Bake them until they are golden. A toothpick should come out clean. Let them cool all the way before you ice them. This matters. Icing a warm cupcake is a messy mistake!
The Pink Cloud Icing
The icing is just butter, sugar, milk, and vanilla. Start with four cups of sugar. Beat it for a few minutes until it’s creamy.
Then add more sugar a little at a time. Stop when it’s thick and spreadable. Now for the fun part! Add a drop or two of pink food coloring. Fun fact: The pink icing became famous from the TV show!
What’s your favorite cupcake color? I always choose pink. Use a knife to make a pretty swirl on top. Then add sprinkles right away.
Share Your Baking Story
Baking these always makes my kitchen happy. It’s not just about eating them. It’s about making something beautiful with your own hands.
Did you use a different color for your icing? I’d love to hear about it. Or tell me, who did you share your cupcakes with? My neighbor always gets the first one.
What’s your favorite thing to bake with a friend? For me, it’s always cupcakes.
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 the cupcake batter |
| Granulated sugar | 2 cups | |
| Large eggs, room temperature | 4 | |
| 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 the Vanilla Buttercream Icing |
| Sprinkles | For decoration | For garnish |
Magnolia Cupcakes: A Sweet Slice of Storytime
Hello, my dear. Let’s bake some happiness. These are the famous Magnolia cupcakes. I first made them for my book club, years ago. We felt so fancy, just like in the city. The secret is in the fluffy swirl of pink icing. Doesn’t that sound lovely?
We’ll make them together. Just follow these simple steps. I’ll tell you a little story as we go. My granddaughter once used all the pink coloring. Her cupcakes were neon! I still laugh at that. Ready your bowls and your smiles.
Step 1: Heat your oven to 350 degrees. Line your muffin tins with pretty papers. I collect cupcake liners from everywhere. Now, mix your two flours in a small bowl. Just give them a little stir. Set them aside for a moment.
Step 2: Let’s cream the butter and sugar. Use your mixer on medium speed. Beat them until they look pale and fluffy. This takes about three minutes. Add the eggs, one at a time. Let each one say hello before adding the next.
Step 3: Now, add your flour and milk. Do it in three parts. Start and end with the flour mixture. Add a bit of milk and vanilla in between. Mix just until you can’t see flour anymore. (A hard-learned tip: Overmixing makes tough cupcakes!).
Step 4: Spoon the batter into your liners. Fill them about three-quarters full. This gives them room to rise into perfect domes. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the middle comes out clean. Doesn’t that smell amazing?
Step 5: Let the cupcakes cool completely. This is the hardest part, waiting! Meanwhile, make the icing. Beat the butter, some sugar, milk, and vanilla. Add more sugar until it’s thick and smooth. Now, add a few drops of pink coloring. What’s your favorite color for frosting? Share below!
Step 6: Time for the grand finish. Swirl that pink icing high on each cupcake. Use a knife to make a lovely peak. Then, shower them with sprinkles. There. You’ve made a bakery classic, right in your own kitchen.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Fun Twists on a Classic
Once you know the basic recipe, you can play. Here are some of my favorite twists. They make a simple cupcake feel new again.
Lemon Sunshine: Add lemon zest to the batter. Use yellow food coloring in the icing. It tastes like a bright summer day.
Berry Surprise: Place a fresh raspberry in the center of each cupcake before baking. It becomes a sweet, hidden treasure.
Cookies & Cream: Mix crushed chocolate sandwich cookies into the batter. Top the icing with more cookie crumbs. A child’s dream!
Which one would you try first? Comment below!
Serving Your Sweet Masterpieces
These cupcakes are a celebration all by themselves. For a real party, place them on a tiered cake stand. It looks so elegant. You could also serve them with a bowl of fresh berries on the side. The tart fruit is perfect with the sweet cake.
What to drink? For the grown-ups, a little glass of champagne is a classic pairing. It makes everyone feel festive. For a cozy, kid-friendly treat, I love a cold glass of milk. Or a cup of milky tea. The simple flavors just belong together.
Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats. First, cool cupcakes completely. Warm cupcakes make soggy frosting. Store them in a tight container at room temperature for two days.
For longer storage, freeze them unfrosted. Wrap each one in plastic wrap. Then pop them all in a freezer bag. I once forgot a batch in my freezer for a month. They were still perfect for my grandson’s surprise visit!
Thaw them overnight on the counter. Frost them the next day. This matters because planning ahead saves time. You can bake for a calm Tuesday and have treats ready for a busy Friday. Have you ever tried storing cupcakes this way? Share below!
Common Cupcake Hiccups and Fixes
Sometimes cupcakes don’t rise nicely. This often means your baking powder is old. Check the date on your self-rising flour. Fresh ingredients make happy cupcakes.
I remember when my frosting was too runny. I was in a hurry. The butter was too soft. Your butter should be just soft to the touch. This matters for texture. Good frosting holds its pretty swirl.
Dry cupcakes can happen if you overmix the batter. Mix just until you see no more flour. Gentle mixing keeps them tender and soft. This builds your cooking 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 made for baking.
Q: Can I make parts ahead? A: Absolutely. Make the batter up to a day early. Keep it covered in the fridge.
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 make a smaller batch? A: You can cut all ingredients in half. It works just fine.
Q: Any fun twists? A: Try almond extract instead of vanilla. Fun fact: Magnolia Bakery first became famous from a TV show! Which tip will you try first?
Bake Some Joy and Share It
I hope you love baking these classic cupcakes. They are little bites of pure happiness. The best part is sharing them with people you love.
I would love to see your creations. Your kitchen stories make my day. Please share your pink-frosted masterpieces with me. Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!
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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