My First Magnolia Cupcake
I first tried one in New York. My granddaughter bought it for me. It was so tall and pink.
I took a big bite. It was the softest cake I ever tasted. The frosting was sweet like a cloud. I knew I had to make them at home. I still smile thinking of that day.
Why Room Temperature Matters
Let’s talk about our butter and eggs. They must not be cold. Take them out an hour before.
Cold butter won’t cream right with sugar. Your batter will look curdled. Room temperature ingredients become friends easily. This makes your cupcakes light and fluffy. It’s a small step that matters a lot.
The Secret is in the Mixing
Now, cream that butter and sugar. Beat it for three whole minutes. Set a timer. It will get pale and fluffy.
Add eggs one at a time. Then add flour and milk in turns. Start and end with the flour. Mix just until you see no more white streaks. Overmixing makes tough cupcakes. We want them tender.
What’s your biggest baking worry? Is it overmixing, or something else? Tell me, I’d love to know.
That Famous Pink Frosting
The frosting is pure joy. You start with a mountain of sugar. It will seem like too much. Trust the process.
Beat it until it’s smooth. Then comes the fun part. Add a tiny drop of pink food coloring. Doesn’t that smell amazing? It’s like sweet vanilla perfume. Fun fact: The original bakery uses a special pink color. They sell it in little bottles!
The Final Swirl & A Story
Frost them generously. Use a knife to make a big swirl on top. My first try was a wobbly mess. I laughed so hard.
But you know what? My family ate them all anyway. The swirl doesn’t have to be perfect. It just has to be made with a happy heart. That’s what makes food taste best.
Do you like lots of sprinkles, or just a few? I’m a “lots” person, myself!
More Than Just a Treat
These cupcakes are from a famous TV show. But that’s not why we make them. We make them to share.
Baking is a way to say “I’m thinking of you.” A cupcake can cheer up a friend. It can celebrate a small win. That’s the real magic in the recipe. It creates sweet moments, not just sweet treats.
Who will you share your first batch with? I’d love to hear your plans.
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, room temperature | 4 | |
| Milk | 1 cup | For the cupcakes |
| Vanilla extract | 1 teaspoon | For the cupcakes |
| 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 needed | For the Vanilla Buttercream Icing |
| Sprinkles | For decoration | For garnish |
Magnolia Bakery’s Famous Cupcakes
Hello, my dear! Let’s bake some joy. These are the famous cupcakes from that TV show. I remember my granddaughter begging to make them. We had such a fun, messy afternoon. Doesn’t that smell amazing? Let’s begin.
Ingredients
- All-purpose flour
- Cake flour
- Unsalted butter, softened
- Sugar
- Eggs
- Milk
- Vanilla extract
- Pink food coloring
- Sprinkles
Instructions
Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty papers. In a small bowl, mix your two flours together. Just give them a little stir. Set that bowl aside for now.
Step 2: Now, let’s make the batter. Cream your soft butter until it’s smooth. Slowly add the sugar and beat it fluffy. Add the eggs, one at a time. Mix well after each one. It should look like sunshine.
Step 3: Time to mix it all. Add some flour, then a bit of milk and vanilla. Repeat until everything is in the bowl. Mix just until you don’t see flour. (My hard-learned tip: Overmixing makes tough cupcakes!). Scrape the bowl with a spatula.
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 20 to 25 minutes. They’re done when a toothpick comes out clean. Let them cool completely before icing.
Step 5: For the icing, beat the butter smooth. Add four cups of sugar, the milk, and vanilla. Beat until it’s creamy and dreamy. Add more sugar until it’s thick and spreadable. Now, add a drop or two of pink coloring. I still laugh at the time I used too much!
Step 6: The best part! Frost each cupcake generously. Use your knife to make a lovely swirl on top. Finish with a handful of colorful sprinkles. What’s your favorite sprinkle color? Share below! There, you’ve done it. Pure happiness on a plate.
| Cook Time | 25 minutes |
| Total Time | 1 hour 15 minutes |
| Yield | 24 cupcakes |
| Category | Dessert, Baking |
Three Sweet Twists to Try
Once you master the classic, try a little twist. It’s like giving the recipe a new dress. Here are three of my favorite ideas. They always bring smiles.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk.
- Berry Surprise: Place a fresh raspberry in the center of each cupcake before baking.
- Chocolate Swirl: Swap one teaspoon of vanilla for cocoa in half the icing. Swirl both icings together.
Which one would you try first? Comment below!
Serving with Style
These cupcakes are stars all on their own. But a little presentation makes them extra special. Place them on a vintage cake stand. Serve with a bowl of fresh berries on the side. It looks so lovely.
For drinks, I have two perfect pairings. A cold glass of milk is always the classic choice. For a grown-up treat, a little glass of sparkling rosé is just right. The bubbles cut through the sweet icing beautifully.
Which would you choose tonight?
Keeping Your Cupcakes Happy
Let’s talk about keeping these sweet treats fresh. First, cool them completely. A warm cupcake in a box gets soggy. I learned that the hard way with my first batch years ago. I was in such a hurry to share them!
Store frosted cupcakes in a single layer. Use a cake carrier or a tall container. They will stay good on the counter 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 before frosting. Batch cooking the batter saves so much time. You can bake a dozen now and freeze the rest of the batter for next week. This matters because it makes joy easy to share anytime. Have you ever tried storing it this way? Share below!
Baking Troubles? Easy Fixes!
Sometimes baking can be tricky. But don’t worry. Here are three common fixes. First, if your cupcakes are dense, you may have over-mixed. Mix just until you see no more dry flour. I once mixed for five extra minutes. My cupcakes turned out like little bricks!
Second, if they sink in the middle, your oven might be too cool. Use an oven thermometer to check. This matters because the right heat gives you a perfect rise. Third, if your icing is too runny, add more sugar slowly. If it’s too thick, add milk one teaspoon at a time.
Getting the texture right matters for both looks and taste. A good swirl of icing is part of the fun! *Fun fact: the famous swirl on top is made by turning your knife in a quick circle.* 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 substitutes 1-to-1.
Q: Can I make them ahead? A: Absolutely. Bake the cakes 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 make a smaller batch? A: You can cut all the ingredients in half. It works just fine.
Q: Are the sprinkles needed? A: Not needed, but highly recommended for extra joy! Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these as much as I do. There’s nothing better than sharing something sweet. It creates a little moment of happiness. I would love to see your beautiful creations.
Please take a picture of your cupcakes. Show me your perfect pink swirls and sprinkle choices. Sharing our kitchen stories is the best part. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see.
Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake Carrie’s iconic Magnolia Bakery cupcakes from Sex and the City! This easy, famous vanilla cupcake recipe with fluffy frosting is pure NYC nostalgia.
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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