A Taste of TV Magic
Hello, my dear. Come sit. Let’s talk about cupcakes. These aren’t just any cupcakes. They’re from a famous bakery in New York. You might have seen it on an old TV show. The characters were always sharing gossip and these treats. I still laugh at that.
Baking them brings a bit of that big-city magic to your kitchen. It’s a simple joy. That’s why this matters. A shared sweet treat can turn any day into a special one. What’s your favorite TV show or movie that makes you hungry?
Getting Your Bowls Ready
First, we gather our things. We need two kinds of flour. That might seem funny. But it gives the cupcake its perfect texture. It’s light but still has a nice bite. Trust this old grandma on that one.
Now, your butter must be soft. Leave it on the counter for a bit. It should give when you press it. This makes creaming it with the sugar so easy. Doesn’t that smell amazing already? It’s the smell of happy times to come.
The Heart of the Batter
Here’s a little secret. Add your eggs one at a time. Beat each one in fully. This makes the batter smooth and happy. No one likes a lumpy cupcake. Then, we mix in the dry stuff and the milk. We do it in turns.
Mix just until you don’t see flour anymore. Over-mixing makes tough cupcakes. We want them tender. Fun fact: Room temperature eggs mix into batter much better than cold ones. They just get along with the butter.
Baking & The Big Swirl
Fill your liners three-quarters full. Not more. I learned this the hard way. Once, I got a muffin-top volcano all over my oven. What a mess! Now I’m very careful. Bake them until a toothpick comes out clean.
Let them cool completely. This is important. Icing a warm cupcake is a sad, melty disaster. The icing is just butter, sugar, milk, and vanilla. We make it fluffy and pink. Then comes the best part: the big, swirly top. Do you like lots of icing or just a little?
Why We Bake Together
This recipe is more than sugar and flour. It’s a story you can eat. That’s why this matters too. You’re making a treat that has made millions of people smile. You’re part of that story now.
It’s about sharing. Wrap one up for a friend having a hard day. Leave one for your sister after school. The swirl makes it a gift before it’s even opened. What’s the first thing you’ll tell someone when you share one of these?
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 | As needed | For garnish |
Magnolia Bakery’s Famous Cupcakes
Hello, my dear. Let’s bake some joy. These are the famous Magnolia cupcakes. They remind me of my granddaughter’s first big city visit. We shared one at a tiny bakery table. I still laugh at that. Her eyes got so wide with the first bite. Now we make them at home together. The secret is in the fluffy buttercream swirl. Doesn’t that smell amazing? Let’s begin.
Ingredients
- All-purpose flour
- Cake flour
- Unsalted butter, softened
- Sugar
- Eggs
- Milk
- Vanilla extract
- For icing: Butter, powdered sugar, milk, vanilla, food coloring
Instructions
Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty paper liners. Now, mix your two flours in a small bowl. Just give them a little stir. Set that bowl aside for later. This is our dry team.
Step 2: Time for the electric mixer. Cream the softened butter until it’s smooth. It should look pale and happy. Slowly add the sugar while mixing. Beat it for about three minutes. You want it light and fluffy. Add the eggs, one by one. Let each one say hello before adding the next.
Step 3: Now we bring the teams together. Add a third of your flour mix. Then pour in some milk and vanilla. Mix gently. Repeat until everything is just combined. (A hard-learned tip: Do not overmix! A few lumps are just fine). Scrape the bowl with a spatula. Your batter will be beautifully smooth.
Step 4: Spoon the batter into your liners. Fill them 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. Let them cool completely. I know, waiting is the hardest part! What’s your favorite thing to do while treats cool? Share below!
Step 5: For the icing, beat the butter with four cups of sugar. Add the milk and vanilla. Whip it until it’s dreamy. Keep adding more sugar until it’s thick and spreadable. Now, add a drop or two of pink coloring. Stir until it’s a perfect blush color.
Step 6: Finally, the fun part! Frost each cupcake generously. Use your knife to make a lovely high swirl on top. Finish with a pinch of colorful sprinkles. There. You’ve made a little piece of bakery magic right in your own kitchen.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Your Creative Twists
The classic recipe is wonderful. But sometimes, a little change is fun. Here are three ideas for your next batch. My neighbor Sue loves the lemon twist. It tastes like a sunny afternoon.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk.
- Berry Surprise: Place a single fresh raspberry in the center of each cupcake before baking.
- Chocolate Chip: Fold a handful of mini chocolate chips into the batter. A simple, happy change.
Which one would you try first? Comment below!
Serving Them Up
These cupcakes are stars on their own. But presentation is part of the fun. For a party, arrange them on a cake stand. Use different colored sprinkles for a rainbow effect. You could even add a tiny fresh flower on top. So pretty.
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 sweet icing. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these treats yummy. First, cool cupcakes completely. Warm cupcakes make soggy frosting. Store them in a sealed container at room temperature for two days.
For longer storage, freeze them unfrosted. Wrap each cupcake tightly in plastic wrap. Then pop them all in a freezer bag. I once froze a batch for my grandson’s surprise visit. They thawed perfectly and made his day.
Batch cooking saves time for busy weeks. Bake a double batch of cupcakes. Freeze half for later. This matters because a sweet treat should bring joy, not stress. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cupcake Troubles
Even grandmas have baking days. Here are easy fixes. First, sunken middles mean too much liquid or leavening. Always measure your flour correctly. Spoon it into the cup, then level it off.
Second, tough cupcakes come from overmixing. Mix just until you see no dry flour. I remember when I overbeat my batter. The cupcakes were dense little bricks! Gentle mixing keeps them soft.
Third, runny icing is a common worry. Just add more powdered sugar slowly. This matters for pretty swirls. It also 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. Replace both flours with the same total amount.
Q: Can I make parts ahead? A: Absolutely. Make the batter a few hours early. Keep it covered in the fridge. Bake when ready.
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’ll get about 12 lovely cupcakes.
Q: Any fun extras? A: Try a drop of almond extract in the icing. *Fun fact: The original bakery sold over 5000 cupcakes a day!* Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these as much as I do. The best part is sharing them. Wrap one up for a friend having a tough day. Leave some on the kitchen counter for your family.
Seeing your creations would warm my heart. Have you tried this recipe? Tag us on Pinterest at @ChloesKitchen. I would love to see your pink swirls and sprinkles. Thank you for spending time in the kitchen with me.
Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake Carrie’s iconic Magnolia cupcakes! This famous Sex and the City recipe is perfect for a girls’ night in or a sweet treat. Decadent, vanilla, easy cupcake recipe.
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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