A Little Story Before We Start
I first tried these cupcakes years ago. My friend brought them to a book club. We all felt so fancy, just like the ladies on that TV show. I still laugh at that.
Baking them at home is even better. It makes your kitchen smell like a sweet dream. Doesn’t that smell amazing? It’s not just about eating. It’s about making a happy memory. That matters more than a perfect swirl.
Getting Your Kitchen Ready
First, let your butter and eggs get cozy on the counter. Room temperature things mix together better. It makes a smoother batter. Trust me on this.
Line your muffin tins with pretty papers. Now, mix your two flours in a small bowl. Set it aside. This little step keeps everything light. Are you a fan of fun cupcake liners? I love the polka dot ones.
The Heart of the Cupcake
Here is the fun part. Cream your butter until it’s smooth. Then add the sugar. Beat it for three whole minutes. It will get fluffy and pale. This puts air into your batter. That’s what makes the cake soft.
Add your eggs, one at a time. Now, add your flour mix and milk. Do it in turns: some flour, some milk. Mix just until you don’t see flour anymore. Over-mixing makes tough cupcakes. We want them tender.
Baking and Cooling
Fill your liners three-quarters full. Not more! They need space to rise into a perfect dome. Bake them for about 20 minutes. A toothpick should come out clean.
This next step is important. Let them cool in the pan for 15 minutes. Then move them to a rack. They must be completely cool before you frost them. If they are warm, the icing will melt right off. Patience is a baker’s secret tool.
The Famous Pink Icing
For the icing, start with your butter and four cups of sugar. Add the milk and vanilla. Beat it until it’s creamy. This takes a few minutes.
Now, add more sugar, a cup at a time. Stop when it looks thick and spreadable. You might not need all eight cups. Fun fact: The pink color isn’t just pretty. It makes the cupcakes look like they came straight from the bakery window. Add a few drops of pink coloring. Stir it well.
Your Final Masterpiece
Frost each cupcake generously. Use your knife to make a little swirl on top. This is the Magnolia signature. Then, add sprinkles! The sprinkles are the best part, I think.
Making something beautiful with your own hands matters. It’s a gift of love. What’s your favorite sprinkle color to use? I’m partial to the rainbow ones. Share a picture if you make them. I would love to see your swirl.
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 | 4 | Room temperature |
| 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 | As desired | For decoration |
My Famous Magnolia Cupcakes (Just Like the TV Show!)
Hello, my dear! Let’s bake some joy. These are the famous cupcakes from that New York City bakery. I first made them for my granddaughter’s birthday. She felt so grown-up. The secret is in the fluffy swirl of pink icing. Doesn’t that sound lovely?
We’ll take it nice and slow. Here is how we make magic together.
- Step 1: First, get your oven ready at 350°F. Line your muffin tins with pretty papers. I like the floral ones. In a bowl, mix your two flours together. Just give them a little stir. Set them aside for now.
- Step 2: Now, let’s make the batter. Cream the soft butter until it’s smooth. Slowly add the sugar. Beat it until it’s light and fluffy. Add the eggs, one by one. Let each one say hello before adding the next.
- Step 3: Time to mix it all. Add some flour, then a bit of milk and vanilla. Repeat until everything is in the bowl. (My hard-learned tip: Mix just until you can’t see flour. Overbeating makes tough cupcakes!). The batter will be silky. I still love to lick the spoon.
- Step 4: Spoon the batter into your papers. Fill them about three-quarters full. This gives them room to rise into perfect little domes. Bake for 20-25 minutes. They’re done when a toothpick poked in the center comes out clean. What does a “clean” toothpick look like? Share below!
- Step 5: Let the cupcakes cool completely. Patience is key here! While they cool, make the icing. Beat the butter, some sugar, milk, and vanilla. Keep adding sugar until it’s thick and creamy. Add a few drops of pink coloring. Swirl it on high, then frost each cupcake with a big, happy swirl. Top with sprinkles for pure happiness.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Fun Twists to Try
Once you master the classic, try a little twist! It’s how recipes become your own. Here are three ideas I adore.
- Lemon Sunshine: Add lemon zest to the batter. Use yellow food coloring in the icing. It’s like a bright spring day.
- Berry Surprise: Place one fresh raspberry in the center of each cupcake before baking. A little juicy secret inside!
- Chocolate Dip: After icing, dip the top in melted chocolate. Let it set. It’s so decadent and pretty.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are a celebration all by themselves. For a party, I arrange them on a tall cake stand. It looks so elegant. You could also serve them with a bowl of fresh berries on the side. A little fruit makes it feel fancy.
What to drink? A cold glass of milk is always perfect. For the grown-ups, a little glass of champagne or prosecco is lovely. The bubbles cut through the sweet icing beautifully. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats perfect. First, cool cupcakes completely before storing. I learned this the hard way. My first batch got soggy from trapped steam.
Store frosted cupcakes in a single layer. Use a covered container at room temperature for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap.
Thaw frozen cupcakes on the counter before frosting. Batch cooking saves so much time for parties. It also makes your kitchen smell wonderful for days. 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. I once made a batch of little mushroom tops!
If the icing is too runny, add a bit more sugar. If it’s too thick, add milk one teaspoon at a time. Getting the texture right matters. It makes frosting fun instead of frustrating.
If cupcakes stick to the liners, let them cool fully. Rushing this tears the tender crumb. A perfect peel-off 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 trusted gluten-free flour blend that substitutes 1-to-1.
Q: Can I bake them ahead? A: Absolutely. Bake and freeze the cakes a week before. Frost the day you 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 make a half batch? A: You can. Just halve all the ingredients. Your baking time may be a minute or two less.
Q: Are sprinkles required? A: Never! But they add joy. *The first cupcake bakery in the U.S. opened in 1796.* Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these as much as I do. Sharing them with friends is the best part. It creates sweet memories around your kitchen table.
I would love to see your beautiful creations. Your swirl might be even prettier than mine! Have you tried this recipe? Tag us on Pinterest! Use @ChloesKitchenNook so I can find them.
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.
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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