A Little Slice of TV History
These cupcakes are famous. They were on a show about four friends in New York. People would line up around the block for them. I love that a simple cupcake can bring so much joy.
Baking them feels like being part of that story. You are making a treat full of friendship and fun. That is why this matters. Food connects us to happy memories and to each other. Do you have a food from a movie or show you’ve always wanted to try?
Getting Your Ingredients Ready
Let’s gather our things. Use room temperature butter and eggs. They mix together much smoother. I leave mine on the counter for an hour. It makes all the difference.
See the two kinds of flour? Self-rising flour has baking powder in it. It helps our cupcakes rise nice and tall. Fun fact: This is the secret to their famous dome top! Now, preheat your oven to 350. Let it get nice and warm for our batter.
The Heart of the Cupcake
Creaming the butter and sugar is my favorite step. Beat them until they look fluffy and pale. It should take about three minutes. This puts tiny air bubbles in the batter. Those bubbles make the cake light.
Add the eggs one at a time. Then mix in your flours and milk slowly. Start and end with the flour. I still laugh at that. I once added the milk too fast. Let’s just say it was a splashy mess! Mix just until you don’t see dry flour. Overmixing makes tough cupcakes.
Baking and Cooling Patience
Fill your liners three-quarters full. This gives them space to become perfect little domes. Pop them in the oven. Your kitchen will smell amazing soon. Bake for 20 to 25 minutes.
A toothpick should come out clean. Now, here is a big lesson. Let them cool completely before you frost them. I know it’s hard to wait! But if you frost a warm cupcake, the icing will just melt right off. Patience makes a prettier treat.
The Pink Cloud Frosting
The frosting is sweet and simple. Beat the butter until it’s smooth. Then add your sugar and milk. The recipe says 6 to 8 cups of sugar. You might not need it all. Stop when it’s thick and creamy.
Now for the pink! Add just a drop or two of food coloring. Mix it in well. Doesn’t that soft pink look pretty? This is the signature Magnolia look. Frost with a generous swirl. Top with sprinkles for a happy finish. What color sprinkles would you use?
Why This All Matters
This recipe is more than sugar and flour. It’s about sharing something special. You can make these for a friend having a bad day. Or for your own little celebration. That is why this matters. A homemade cupcake says “I care about you.”
My granddaughter and I make these together. We always lick the spoon. It’s our favorite part. Do you have a favorite baking memory with someone? I’d love to hear about it. Now, go enjoy your beautiful cupcakes. You earned every sweet bite.
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) | |
| granulated sugar | 2 cups | |
| large eggs, room temperature | 4 | |
| milk | 1 cup | |
| vanilla extract | 1 teaspoon | |
| Vanilla Buttercream Icing | ||
| unsalted butter, softened | 1 cup (2 sticks) | |
| confectioners’ sugar | 6-8 cups | |
| milk | 1/2 cup | |
| vanilla extract | 2 teaspoons | |
| pink food coloring | as desired | optional |
| 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 them on a TV show once. I still laugh at that. The recipe is simple and wonderful. It reminds me of baking with my own grandma. Her kitchen always smelled of sugar and butter. Doesn’t that smell amazing? Let’s make some memories together.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ¾ cups cake flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the Buttercream Frosting
- 2 cups (4 sticks) unsalted butter, softened
- 8 cups confectioners’ sugar (approx.)
- ½ cup whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Pink food coloring (optional)
- Sprinkles for decoration
Instructions
Step 1: First, get your oven ready. Heat it to 350°F (175°C). Line your muffin tins with pretty paper liners. I love the floral ones. In a medium bowl, whisk the two flours together. Just give them a little stir. Then set that bowl aside for later.
Step 2: Now, let’s make the batter. Use your electric mixer for this. Cream the softened butter until it’s smooth. Slowly add the sugar. Beat it for three minutes. It will become light and fluffy. Add the eggs, one by one. Let each one say hello before adding the next.
Step 3: Time to combine everything. Add your flour mix in three parts. Alternate with the milk and vanilla. Mix just until you don’t see flour anymore. (Here’s a hard-learned tip: Overmixing makes tough cupcakes!). Scrape the bowl with a spatula. Your batter will be lovely and thick.
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 center comes out clean. What’s your favorite way to test if a cake is done? Share below!
Step 5: Let the cupcakes cool in the pan for 15 minutes. Then, move them to a wire rack. They must be completely cool before we frost them. Patience is a baker’s secret ingredient. Use this time to wash up. Or just enjoy the sweet smell in your kitchen.
Step 6: Now for the buttercream! Beat the butter until smooth. Gradually beat in 4 cups of confectioners’ sugar, the milk, vanilla, and salt. Make it smooth and creamy. Then, add more sugar, a cup at a time. Stop when it’s thick and spreadable. You might not use all eight cups. Add a few drops of pink coloring. Mix it until it’s a perfect ballet-slipper pink.
Step 7: The final flourish! Frost each cupcake generously. Use your knife to make a pretty swirl on top. It’s their signature look. Then, shower them with sprinkles. This is the best part. It makes everyone smile. There you have it. A little taste of New York City 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, try a little twist. It’s fun to play with flavors. Here are three ideas I love. They feel like a whole new treat.
- Lemon Sunshine: Add the zest of 2 lemons to the batter. Use fresh lemon juice in the icing instead of milk.
- Berry Surprise: Place one fresh raspberry in the center of each cupcake before baking.
- Cookies and Cream: Mix 1 cup of finely crushed chocolate sandwich cookies into the frosting. Top with a cookie half.
Which one would you try first? Comment below!
Serving with Style
These cupcakes are stars on their own. But a little presentation makes them extra special. For a party, arrange them on a tiered cake stand. It looks so elegant. You could also serve them with a small bowl of fresh berries on the side. The tart fruit is nice with the sweet frosting.
What to drink? A cold glass of milk is always perfect. It’s my favorite. For a grown-up treat, a little glass of sparkling rosé pairs beautifully. The bubbles cut through the richness. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these treats yummy. First, cool cupcakes completely. I learned this the hard way. I once iced a warm cupcake. The frosting melted into a sweet puddle.
Store frosted cupcakes in a sealed container. They last 2 days on the counter. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap. They freeze beautifully for a month.
Thaw frozen cupcakes on the counter. Then frost them fresh. Batch cooking saves so much time. Bake a double batch and freeze half. This matters for busy weeks. A homemade treat is always ready.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Sometimes baking has little hiccups. Do not worry. Here are easy fixes. First, sunken middles. This often means too much liquid or leavening.
Measure your flour correctly. Spoon it into the cup. Then level it off with a knife. I remember when my cupcakes were dense. My flour was packed too tight.
Second, tough cupcakes. Do not overmix the batter. Mix just until you see no dry flour. This matters for a tender crumb. Overmixing makes gluten, which is tough.
Third, runny frosting. Your butter might be too soft. Chill it for ten minutes. Then beat it again. Good frosting holds its shape. This 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. Use the same total amount the recipe calls for.
Q: Can I make them ahead? A: Absolutely. Bake the cakes a day early. Frost them the day you will serve them.
Q: What if I don’t 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. You will get about 12 lovely cupcakes.
Q: Any fun extras? A: Try a drop of almond extract in the frosting. *Fun fact: The bakery uses a special swirl technique with a knife.*
Which tip will you try first?
Bake Some Joy and Share It
I hope you bake a batch soon. Share them with someone you love. Food tastes better when shared. It is a little act of kindness.
I would love to see your creations. Your kitchen stories make my day. Please share a photo of your cupcakes. Let’s build a sweet community together.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!
Happy cooking! —Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake the iconic Magnolia Bakery cupcakes from Sex and the City. Easy vanilla cupcake recipe with fluffy vanilla buttercream frosting. Perfect for brunch or a girls’ night in!
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.
Leave a Reply