A Little Story Before We Start
Hello, dear. Let’s talk cupcakes. These are the famous ones from that New York bakery. My niece begged me to make them years ago. She loved that TV show. I had never seen it. But I loved making her smile.
We baked them together one rainy afternoon. The kitchen smelled like sweet vanilla. Her face was pure joy when she saw the pink icing. I still laugh at that. Do you have a food that makes you think of a happy memory? I’d love to hear about it.
Why These Cupcakes Feel Special
This recipe is simple. No fancy tricks. But it asks for two kinds of flour. That matters. The self-rising flour makes them light. The all-purpose flour gives them strength. Together, they create the perfect bite.
It’s like a good friendship. Different strengths supporting each other. The result is a treat that feels fancy but is made with love. That’s the real secret ingredient, you know. Always.
Mixing Up the Magic
First, get your butter nice and soft. Cream it with the sugar until it’s fluffy. This puts air into the batter. That air makes the cupcakes rise. Add the eggs one by one. Doesn’t that smell amazing already?
Now, add your flours and milk in turns. Start and end with the flour. Mix just until you don’t see dry spots. Over-mixing makes tough cupcakes. We want them tender. Fun fact: The original bakery sold over 5,000 cupcakes a week!
The Pink Cloud on Top
The icing is a dream. It’s just butter, sugar, milk, and vanilla. You beat it for a long time. This makes it smooth as silk. Add the pink color drop by drop. You want a soft blush, like a spring rose.
Spread it on thick. Then, use your knife to make a little swirl on top. This is their signature look. It shows you took care. Do you prefer a lot of icing or just a little? I’m always a “more is more” person myself!
Baking With Heart
Slide those pans into a warm oven. Wait for that wonderful smell. It will fill your whole house. The wait is the hardest part. But it teaches patience. Good things take time.
Let them cool completely before icing. I know it’s tempting to rush. But warm cupcakes melt the buttercream. This matters. It’s a small lesson. Sometimes, waiting makes the reward even sweeter.
Your Turn to Share the Joy
There you have it. A taste of New York in your kitchen. These cupcakes are for sharing. They are for birthdays, or Tuesdays, or just because.
Who will you make these for? Maybe a friend who needs a pick-me-up. Or maybe just for you. That’s okay too. What’s your favorite sprinkle color to use? Tell me all about your baking adventure.
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 needed | For the Vanilla Buttercream Icing |
| Sprinkles | For decoration | For garnish |
Magnolia Bakery’s Famous Cupcakes
Hello, my dear! It’s Chloe. Let’s bake something special today. We’re making the famous Magnolia cupcakes. I saw these on a TV show years ago. I still laugh at that. I baked a batch for my book club. They were gone in minutes!
These cupcakes are soft, sweet, and full of love. The vanilla smell will fill your whole kitchen. Doesn’t that smell amazing? Now, tie on your apron. Let’s begin our baking adventure together.
- Step 1: First, get your oven ready. Heat it to 350°F. Line your muffin tins with pretty paper liners. I like the pastel ones. In a small bowl, mix your two flours together. Just give them a little stir. Set this bowl aside for now.
- Step 2: Now, let’s make the batter. Beat the softened butter until it’s smooth. Slowly add the sugar. Keep mixing until it looks fluffy and light. Add the eggs, one by one. Let each egg say hello before adding the next. (A hard-learned tip: Your butter must be soft! If it’s cold, your batter will look curdled. Just keep mixing, it will come together.)
- Step 3: Time to combine everything. Add some of the flour mix. Then pour in a bit of milk and vanilla. Repeat until it’s all in the bowl. Mix just until you see no more dry flour. Overmixing makes tough cupcakes. Use a spatula to scrape the sides. The batter will be beautiful and thick.
- Step 4: Spoon the batter into your liners. Fill them about 3/4 full. This gives them room to rise into perfect domes. Bake for 20 to 25 minutes. They are done when a toothpick poked in the center comes out clean. What does “room temperature” for eggs mean? Share below!
- Step 5: Let the cupcakes cool in the pan. Then move them to a wire rack. They must be completely cool before we ice them. I know, it’s hard to wait! Meanwhile, let’s make the buttercream. Beat the butter, 4 cups of sugar, milk, and vanilla. It will become creamy and dreamy.
- Step 6: Now, add more sugar until the icing is thick. You might not need all 8 cups. Add a few drops of pink food coloring. I love a soft ballet-pink color. Frost each cupcake with a generous swirl. Top with cheerful sprinkles. There! You’ve made a little piece of bakery magic.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
Once you master the classic, have some fun! Here are three simple twists. They make the cupcakes feel brand new. My grandkids love choosing which version we’ll make.
- 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 fresh raspberry in the center of each cupcake before baking. It becomes a hidden, juicy treasure.
- Cookies & Cream: Crush chocolate sandwich cookies. Fold them into the batter. Use crushed cookies on top of the frosting too.
Which one would you try first? Comment below!
Serving Your Masterpiece
These cupcakes are stars on their own. But presentation is part of the joy. Place them on a vintage cake stand. It feels so fancy. For a party, arrange them to spell out a message. Everyone will smile.
What to drink? A cold glass of milk is the classic choice. It’s perfect for a cozy afternoon. For a grown-up gathering, I’d serve sparkling rosé. The bubbles and berries cut through the sweet frosting beautifully.
Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats perfect. First, cool cupcakes completely. Any warmth makes frosting melt. Store them in a sealed container at room temperature for two days.
For longer storage, the freezer is your friend. Freeze unfrosted cupcakes in a single layer. Once solid, pack them in a freezer bag. They will keep for two months. Thaw them on the counter before frosting.
I once frosted cupcakes before freezing. What a sticky mess! Now I always freeze them plain. Batch cooking matters for busy weeks. A freezer stash means instant joy anytime. 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 easy fixes. If your cupcakes dome too much, your oven might be too hot. Try reducing the temperature by 25 degrees.
I remember when my frosting was too runny. I added the sugar too fast. The fix is simple. Add your powdered sugar slowly, one cup at a time. This controls the thickness perfectly.
Dry cupcakes often come from overmixing. Mix just until you see no more flour. This matters for a tender bite. Getting it right builds your kitchen 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 them ahead? A: Absolutely. Bake and freeze the cakes. Make frosting 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 halve the recipe? A: You can. Just halve all the ingredients exactly. *Fun fact: This recipe is famously from a New York bakery!*
Q: Are sprinkles required? A: No, but they add joy! Use your favorite colors. Which tip will you try first?
Bake Some Joy and Share It
I hope you love baking these classic cupcakes. They are perfect for any happy occasion. Or for a quiet Tuesday afternoon. The best recipes are meant to be shared.
I would love to see your creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I will be looking for your beautiful pink swirls.
Happy cooking! —Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake Carrie Bradshaw’s iconic Magnolia cupcakes! This famous Sex and the City recipe makes the perfect vanilla cupcakes with pink buttercream frosting.
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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