A Little Slice of TV History
These cupcakes are famous. They were on a TV show about friends in New York. Carrie and Miranda ate them and talked.
That show made this bakery very popular. I still laugh at that. A simple cupcake became a star. It shows how food connects us to happy memories.
Why Room Temperature Matters
Let’s talk about your butter and eggs. They must not be cold. Take them out an hour before you start.
Cold butter won’t cream well with sugar. Your batter will be lumpy. Room-temperature eggs mix in smoothly. This matters because it makes your cupcakes light and fluffy. It’s a small step with a big result.
The Heart of the Cupcake
Making the batter is my favorite part. You cream the butter and sugar first. It becomes pale and fluffy. Doesn’t that smell amazing?
Add the eggs one by one. Then mix in the dry stuff and milk. Do not overbeat! Just mix until you see no more flour. Fun fact: The two types of flour give the cupcake its perfect, tender crumb.
What’s your favorite part of baking? Is it mixing or tasting the batter?
The Pink Cloud on Top
The icing is a sweet, pink cloud. You start with soft butter again. Then you add lots of powdered sugar and a splash of milk.
Beat it for a long time. It gets smooth and creamy. Add a drop or two of pink coloring. I like a soft baby pink. The final touch is that famous swirl with a knife.
Do you prefer lots of icing or just a little? I’m a “more is more” person myself!
A Lesson in Sharing
I once made these for my granddaughter’s school party. The kids’ eyes got so wide. They were so excited by the pink swirls and sprinkles.
That’s why this matters. These cupcakes are not just dessert. They are a moment of joy you give to others. Food made with care is a gift.
Who will you share these with? Tell me about someone who deserves a sweet treat today.
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 cupcakes |
| granulated sugar | 2 cups | |
| large eggs, room temperature | 4 | |
| milk | 1 cup | |
| vanilla extract | 1 teaspoon | |
| unsalted butter, softened | 1 cup (2 sticks) | For the Vanilla Buttercream Icing |
| confectioners’ sugar | 6-8 cups | |
| milk | 1/2 cup | |
| vanilla extract | 2 teaspoons | |
| Pink food coloring | as desired | For decorating |
| Sprinkles | as desired | For decorating |
Magnolia Bakery’s Famous Cupcakes
Hello, my dear! Let’s bake some joy. These are the famous cupcakes from that TV show. I remember watching it with my daughter. We always craved these fluffy cakes after. Doesn’t that smell amazing? The secret is in the mixing. Let’s begin.
- Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty papers. I love the floral ones. In a small 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 your softened 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. I still laugh at that. My grandson calls it “egg introductions.”
- Step 3: Time to combine everything. Add some flour mix, then some milk and vanilla. Repeat until it’s all in. Mix just until you don’t see flour anymore. (My hard-learned tip: Overmixing makes tough cupcakes! Be gentle.) The batter will be lovely and smooth.
- Step 4: Spoon the batter into your papers. Fill them about three-quarters full. This gives them space 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 before icing. What’s your favorite cupcake liner color? Share below!
- Step 5: For the icing, beat the butter, some sugar, milk, and vanilla. It will look curdled at first. Don’t worry! Keep beating. It becomes smooth and creamy. Add more sugar until it’s thick and spreadable. A few drops of pink coloring makes it so cheerful. Swirl it on high and add sprinkles!
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
These cupcakes are a perfect canvas. Feel like playing? Here are some fun ideas. My book club adored the lemon version. It feels like a fresh twist on a classic.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk.
- Berry Surprise: Place a fresh raspberry in the center of each cupcake before baking.
- Chocolate Dip: After icing, dip the top in melted chocolate. Let it set for a crackly shell.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are a celebration all by themselves. For a real treat, serve them on a fancy cake stand. It makes everyone feel special. A scoop of vanilla ice cream on the side is heavenly. The cold cream with soft cake is perfect.
What to drink? A cold glass of milk is my classic choice. It just belongs with cake. For the grown-ups, a little glass of champagne is lovely. It turns a simple treat into a party. 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 steamed up the container and got soggy.
Store them in an airtight container at room temperature. They will stay fresh for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap. They freeze beautifully for up to three months.
Thaw them overnight on the counter. Then, frost them fresh. Batch cooking the batter saves so much time. You can bake one batch now and freeze the rest for later. This matters because it makes joy easy to share anytime.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Even grandmas have baking days that go a little sideways. Here are three easy fixes. First, if your cupcakes are dense, you may have over-mixed. I remember doing this once. The batter was tough from too much beating.
Just mix until the flour disappears. Second, if the tops dome too much, your oven might be too hot. An oven thermometer helps a lot. This matters because even heat gives you a perfect, flat top for frosting.
Third, if your icing is too runny, add more powdered sugar. If it’s too thick, add a teaspoon of milk. Getting the icing right builds your confidence. You feel like a real baker.
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 that substitutes one-to-one.
Q: Can I make them ahead?
A: Absolutely. Bake and cool them a day early. Frost them 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. It works perfectly for a smaller batch.
Q: Any fun topping ideas?
A: Try colored sugar or tiny edible flowers instead of sprinkles. A fun fact: The pink icing in the show was iconic!
Which of these tips will you try first?
Bake Some Joy and Share It
I hope you love baking these as much as I do. The kitchen is my favorite place for making memories. Sharing what you bake spreads so much happiness.
I would love to see your beautiful creations. Your cupcakes will be wonderful. Please show me your pink swirls and sprinkles.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen so I can see! 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 is perfect for a girls’ night in or a sweet treat.
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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