My First Bite of a Magnolia Cupcake
My niece brought me one from New York years ago. I took one small bite. Oh my. It was so light and sweet.
I knew I had to make them at home. The vanilla taste was like a soft cloud. I still smile thinking about that first taste. It matters because a simple flavor, done perfectly, can be pure joy.
Let’s Talk About the Butter
This recipe uses two whole sticks for the cake. And two more for the icing! That is the secret. It makes the cupcake rich and tender.
Please use real butter. And let it get soft on the counter. This matters. Cold butter won’t cream right with the sugar. Your arm will get tired mixing! Did your grandma ever let you lick the butter wrapper? I always did.
The Magic of Mixing
Here is my little story. I once added all the flour at once. The batter was so tough! My cupcakes were like little bricks. We laughed and fed them to the birds.
So, add the dry ingredients in three parts. Alternate with the milk. Mix just until you can’t see flour anymore. This keeps the cupcakes soft. Fun fact: Over-mixing makes gluten. That’s what makes cakes tough!
That Famous Pink Icing
The icing is a sweet, fluffy dream. You start with four cups of sugar. Then you add more until it feels just right. It should be thick enough to hold a swirl.
Now for the pink color. Just a drop or two! You want a soft blush, not a bright pink. Doesn’t that pale pink look pretty? What is your favorite color for frosting? Mine will always be this soft pink.
Creating the Swirl & Sharing
Use a knife to frost them. Start at the outside edge. Swirl into a high peak in the center. It’s easy and looks so fancy. Then add sprinkles right away!
These cupcakes are for sharing. They bring people together. That’s the best part of baking. Who will you share your first batch with? Tell me their name. I love hearing your stories.
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 cupcake batter |
| Granulated sugar | 2 cups | |
| Large eggs, room temperature | 4 | |
| Milk | 1 cup | For cupcake batter |
| Vanilla extract | 1 teaspoon | For cupcake batter |
| Unsalted butter, softened | 1 cup (2 sticks) | For Vanilla Buttercream Icing |
| Confectioners’ sugar | 6-8 cups | For Vanilla Buttercream Icing |
| Milk | 1/2 cup | For Vanilla Buttercream Icing |
| Vanilla extract | 2 teaspoons | For Vanilla Buttercream Icing |
| Pink food coloring | As desired | For Vanilla Buttercream Icing |
| Sprinkles | For decoration | For garnish |
Magnolia Cupcakes: A Sweet Slice of TV History
Hello, my dear! Let’s bake some famous cupcakes today. These are from the Magnolia Bakery in New York. I first saw them on my favorite TV show. The characters would chat and laugh over these pink treats. I always wanted to try one. Now we can make them right here. Doesn’t that smell amazing?
Gather your ingredients. It feels like preparing for a little party. Use room-temperature butter and eggs. It makes everything blend so smoothly. I still laugh at that time I forgot. My batter was so lumpy! Let’s avoid that today. Are you ready? Here is our plan.
Step 1: First, heat your oven to 350°F. Line your muffin tins with pretty papers. In a small bowl, mix the two flours together. Just give them a little stir. Set this bowl aside for now. We will need it soon.
Step 2: Now, let’s make the cake batter. Cream the softened butter in a big bowl. Use your mixer on medium speed. Add the sugar slowly. Beat it for three minutes. It will become light and fluffy. Add the eggs one at a time. Mix well after each one.
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. Mix just until you see no more flour. (My hard-learned tip: Overmixing makes tough cupcakes!). Scrape the bowl with a spatula. Your batter is ready!
Step 4: Spoon the batter into your liners. Fill them about three-quarters full. This gives them space to rise. Bake for 20 to 25 minutes. They are done when a toothpick comes out clean. Let them cool completely before icing. What’s the secret to fluffy butter? Share below!
Step 5: For the icing, beat the butter with four cups of sugar. Add the milk and vanilla. Beat until it’s creamy. Add more sugar until it’s thick and spreadable. Now, add a few drops of pink coloring. Stir it until the color is just right.
Step 6: Finally, frost your cool cupcakes. Use a knife to make a big, swoopy swirl on top. This is the Magnolia signature look. Finish with a handful of colorful sprinkles. There! You made bakery-famous cupcakes. I’m so proud of you.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 24 cupcakes
Category: Dessert, Baking
Your Cupcake, Your Way!
The classic recipe is wonderful. But sometimes, it’s fun to play. Here are three simple twists for your next batch. Each one tells a different story.
Lemon Sunshine: Add lemon zest to the batter. Use yellow food coloring in the icing. It tastes like a bright, sunny day.
Berry Swirl: Drop a spoonful of raspberry jam into each cupcake before baking. The sweet, fruity center is a happy surprise.
Chocolate Dip: Keep the vanilla cake. But dip the frosted top in melted chocolate. Let it harden for a crunchy shell.
Which one would you try first? Comment below!
The Perfect Little Party
These cupcakes are stars on their own. But you can make them extra special. Serve them on a fancy cake stand. It makes them look like jewels. Add a small bowl of fresh berries on the side. The colors are so pretty together.
What to drink? For a grown-up treat, pair with a glass of sparkling rosé. The bubbles cut through the sweetness. For everyone, a cold glass of creamy vanilla milk is perfect. It’s a classic for a reason.
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 the freezer, skip the frosting. Wrap each plain cupcake tightly in plastic. They freeze beautifully for a month. I once froze a whole batch for my grandson’s surprise visit. Thaw them overnight on the counter.
You can bake the cakes a day ahead. Frost them the day you serve. This saves so much time for parties. Batch cooking matters. It lets you enjoy the fun, not just the work.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Sometimes baking has little hiccups. Do your cupcakes have pointy tops? Your oven might be too hot. I remember my first batch looked like little mountains. An oven thermometer helps a lot.
Is your buttercream too runny? Add more powdered sugar slowly. Is it too thick? Add milk one teaspoon at a time. Getting the texture right matters. It makes decorating easy and fun.
Did your cupcakes sink in the middle? The batter was likely over-mixed. Mix just until you see no more flour. Gentle mixing matters. It keeps the cake light and fluffy.
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. Add one teaspoon of xanthan gum too.
Q: Can I make them ahead?
A: Absolutely. Bake cakes up to a day early. Frost them the day you plan to eat.
Q: What if I don’t have self-rising flour?
A: For each cup, use one cup all-purpose flour. Add one and a half teaspoons baking powder and a pinch of salt.
Q: Can I halve the recipe?
A: You can. Just halve all the ingredients exactly. You will get about twelve lovely cupcakes.
Q: Are sprinkles required?
A: Of course not! But they add joy. *Fun fact: The original bakery sold these with pastel sprinkles.*
Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these as much as I do. They are perfect for any happy day. Sharing them makes the moment even sweeter.
I would love to see your creations. Your kitchen stories make my day. Please share your photos with our community.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!
Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Recreate Carrie’s favorite NYC treat! Our famous Magnolia Bakery vanilla cupcake recipe is simple, sweet, and iconic. 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.
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