A Taste of TV Magic
Hello, my dear. Let’s bake some famous cupcakes today. They are from a bakery in a big city. That bakery was on a fun TV show. I never watched that show much. But I always loved their cupcakes.
My niece sent me this recipe years ago. She said, “Aunt Chloe, you have to try these!” I did. They were so good. I still make them for book club. Doesn’t that smell amazing? What’s your favorite treat from a movie or TV show?
Getting Your Bowls Ready
First, let your butter and eggs get cozy. Room temperature is key. It helps everything mix smoothly. Cold butter makes lumpy batter. We don’t want that.
Now, mix your two flours together. This gives the cake a perfect lift. *Fun fact: Self-rising flour already has baking powder in it!* That’s why we use both. It makes the cupcake just right. Not too heavy, not too light.
The Heart of the Cake
Cream the butter and sugar well. Beat it for three whole minutes. I set a timer. This puts tiny air bubbles in the batter. Those bubbles make the cake soft.
Add eggs one at a time. Then add flour and milk slowly. Start and end with the flour. This matters. It keeps the batter from getting tough. Just mix until you can’t see flour anymore. Easy does it.
Baking with Patience
Fill the liners three-quarters full. No more! I learned this the hard way. Once, I got a muffin-top volcano in my oven. What a mess. I still laugh at that.
Let them cool completely before you frost. Warm cupcakes melt icing. This waiting matters. It makes your final treat look pretty. Do you like lots of frosting, or just a little?
The Pink Cloud on Top
The icing is a sweet, fluffy cloud. Start with four cups of sugar. Add more until it’s thick. You might not need all eight cups. It should stand up on a spoon.
Now for the pink! Add just a drop or two. Mix it in. You want a soft, baby pink color. It just feels happy. Then swirl it on with a knife. Top with sprinkles for joy.
Sharing the Sweetness
Food from stories connects us. It’s not just sugar and flour. It’s about sharing a bit of joy. That’s the real recipe.
These cupcakes are perfect for a celebration. Or just a Tuesday. Who will you share your batch with? Tell me if you make them. I’d love to hear your story.
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 cupcakes |
| Granulated sugar | 2 cups | |
| Large eggs | 4 | Room temperature |
| Milk | 1 cup | |
| Vanilla extract | 1 teaspoon | |
| Unsalted butter, softened | 1 cup (2 sticks) | For the Vanilla Buttercream Icing |
| Confectioners’ sugar | 6-8 cups | |
| Milk | 1/2 cup | For the icing |
| Vanilla extract | 2 teaspoons | For the 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 the line for them once. It went around the block! The secret is in the simple, fluffy cake and that swoopy pink icing. It just makes you smile. Doesn’t that smell amazing?
Here is how we make magic together. Get your tins ready. We’ll take it nice and slow.
- Step 1: First, warm up your oven to 350 degrees. Line your muffin tins with pretty papers. Now, mix your two flours in a small bowl. Just give them a little stir. Set that bowl aside for later. We are getting organized.
- Step 2: Time for the electric mixer! Beat the softened butter until it’s smooth. Then slowly pour in the sugar. Beat it for three whole minutes. It will get light and fluffy. I still laugh at the time I forgot to soften the butter. What a mess! (My hard-learned tip: Your butter should be soft, but not melted. Press it with your finger. It should leave a gentle dent.)
- Step 3: Now, add the eggs. Do this one at a time. Beat well after each egg goes in. This makes the batter nice and creamy. See how yellow and happy it looks? That’s how you know it’s right.
- Step 4: We will add the dry stuff and the milk now. 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. Don’t overbeat! Just mix until it’s all together. What’s the key to tender cupcakes? Share below!
- Step 5: Spoon the batter into your liners. Fill them about three-quarters full. This gives them room to rise into perfect little domes. Bake for 20 to 25 minutes. A toothpick should come out clean. Let them cool completely before we ice them. Patience is a baker’s best friend.
- Step 6: For the icing, beat the butter with four cups of sugar, milk, and vanilla. It will look a bit sloppy at first. Keep beating! Now add more sugar, a cup at a time. Stop when it’s thick and dreamy. Add a few drops of pink coloring. Swirl it on thick with a knife. Top with sprinkles for pure joy.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
The classic is perfect. But sometimes, you want to play! Here are three fun ideas. They are simple changes with big flavor.
- Lemon Sunshine: Use lemon extract instead of vanilla. Add a teaspoon of lemon zest to the batter. Top with yellow sprinkles.
- Berry Surprise: Place one fresh raspberry in the center of each cupcake before baking. It becomes a hidden, juicy treasure.
- Chocolate Swirl: Replace 1/4 cup of flour with cocoa powder. You can even add chocolate chips. A chocolate lover’s dream.
Which one would you try first? Comment below!
Serving Them Up with Style
These cupcakes are a celebration all by themselves. But you can make them extra special. For a party, arrange them on a tall cake stand. It looks so fancy! You could also serve them with a little bowl of fresh berries on the side. A sweet berry with a bite of cake is lovely.
What to drink? A cold glass of milk is always my favorite. It’s the classic pairing. For the grown-ups, a little glass of champagne or prosecco is wonderful. The bubbles cut through the sweet icing perfectly. It feels so elegant. Which would you choose tonight?
Keeping Cupcakes Happy and Fresh
Let’s talk about keeping these sweet treats fresh. First, cool cupcakes completely. Any warmth makes frosting melt. Then, store them in a sealed container. They will last two days on the counter.
You can freeze them for later, too. I once froze a whole batch for my grandson’s surprise visit. Wrap unfrosted cupcakes tightly in plastic. They freeze beautifully for a month. Thaw them on the counter before frosting.
I do not recommend reheating cupcakes. They are best at room temperature. Batch cooking matters for busy families. Having a sweet treat ready is a lovely gift. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cupcake Troubles
Even grandmas have baking days that go sideways. Here are some easy fixes. First, if your cupcakes are dense, you may have over-mixed. Mix just until the flour disappears. This keeps them light and fluffy.
Second, cracked tops happen if the oven is too hot. I remember when my first batch looked like little volcanoes. An oven thermometer helps. It ensures the right temperature for perfect domes.
Third, runny icing is a common fuss. Just add more powdered sugar, a little at a time. Getting these right builds your confidence. It also makes your treats taste and look wonderful. 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. Bake the cakes a day early. Make frosting the day of.
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 sprinkles required? A: No, but they bring joy! Use your favorite colors. Which tip will you try first?
Bake Some Joy and Share It
I hope you have fun baking these. The kitchen is my favorite place for making memories. I love hearing your stories, too. Did your family love them? Did you pick a special color for the frosting?
*Fun fact: The bakery that made these famous gets its name from the street it’s on, which is named for the Magnolia trees there.*
Please share your beautiful creations with me. It makes my day to see them. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Recreate Carrie’s iconic NYC treat! This famous Magnolia Bakery vanilla cupcake recipe is perfectly sweet & fluffy. Decadent buttercream frosting included.
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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