A Little Slice of TV History
These cupcakes are famous. They were on a show about four friends in New York. Carrie Bradshaw loved them.
I first tried one years ago. The bakery line was so long! It was worth the wait. The cake was soft and sweet. I still smile thinking about it.
Why This Recipe Feels Special
This matters because it’s about sharing joy. A cupcake is a little gift. It says, “I thought of you.”
Baking them at home makes it even sweeter. Your kitchen will smell amazing. That smell is the real magic. It makes a house feel like a home.
Let’s Make the Cake
First, mix your two flours in a bowl. Set it aside. Now, cream the soft butter and sugar. Beat it until it’s fluffy and light.
Add the eggs, one by one. Then add the flour and milk in turns. Mix just until you see no more flour. Don’t over-mix! That keeps the cake tender.
Fill the liners 3/4 full. This gives them room to rise into perfect little domes. What’s your favorite cupcake liner color? I love the pastel pink ones.
The Famous Pink Frosting
The frosting is pure fun. It starts with butter and lots of powdered sugar. Add the milk and vanilla. Beat it until it’s smooth as silk.
Now for the pink! Add just a drop or two of food coloring. Mix it in. You can make it a soft blush or a bright pink. It’s your choice.
Fun fact: The original bakery uses a special “swirl” technique with a knife. It’s their signature look!
Putting It All Together
Let the cupcakes cool completely. A warm cupcake will melt your frosting. Patience is a baker’s secret tool.
Spread the frosting on thick. Then, take your knife. Gently press into the side and swirl it to the center. Top with sprinkles. Doesn’t that look happy?
This final touch matters. It turns simple baking into creating something beautiful. Do you prefer lots of sprinkles or just a few?
Your Turn to Share
I have a story. Once, I made these for my granddaughter’s birthday. She said they were better than the TV ones. That’s my favorite compliment.
Now I want to hear from you. Who will you share these cupcakes with? Tell me about your baking day. Did you make the frosting light pink or dark pink?
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 desired | For the Vanilla Buttercream Icing |
| Sprinkles | For garnish | For the Vanilla Buttercream Icing |
Magnolia Cupcakes: A Sweet Slice of New York
Hello, my dear! Let’s bake some joy. These are the famous Magnolia cupcakes. I saw them on a show years ago. I just had to try the recipe. My kitchen smelled like a bakery. It was wonderful.
We’ll make them together. It’s simpler than you think. Just follow these steps. I’ll tell you my little secrets along the way. Ready? Let’s preheat that oven to 350°F. Line your muffin tins with pretty papers. I love the floral ones.
Step 1: First, mix your flours in a small bowl. Just whisk them together. Set them aside for now. In a big bowl, beat the softened butter. It should be smooth and pale. (A hard-learned tip: Your butter must be soft! If it’s not, the batter will be lumpy.)
Step 2: Now, slowly add the sugar. Beat it for three minutes. It will get fluffy and light. Add the eggs, one by one. Beat well after each. This makes the cake tender. I still laugh at that. I once added two eggs at once. The batter looked so sad!
Step 3: Time to combine everything. Add some flour mix. Then a bit of milk and vanilla. Repeat until it’s all in. Mix just until you see no more flour. Overbeating makes tough cupcakes. Scrape the bowl with a spatula. Doesn’t that batter smell amazing?
Step 4: Spoon the batter into your papers. Fill them three-quarters full. This gives them room to rise. Bake for 20 to 25 minutes. They’re done when a toothpick comes out clean. Cool them completely before icing. What’s the biggest cupcake baking mistake? Share below!
Step 5: For the icing, beat the butter. Add four cups of sugar, milk, and vanilla. Beat until it’s creamy. Add more sugar until it’s thick. Now for the fun part! Add a drop or two of pink coloring. Mix it all through. It looks like a pink cloud.
Step 6: Frost those cool cupcakes generously. Use your knife to make a little swirl on top. Finally, add a pinch of sprinkles. There you have it! A taste of New York City. I hope you share them with someone special.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: About 24 cupcakes
Category: Dessert, Baking
Your Creative Cupcake Twist
These cupcakes are a perfect canvas. You can dress them up for any season. Here are three of my favorite twists. They are all so simple and fun.
Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. Top with yellow sprinkles.
Berry Blast: Fold fresh raspberries into the batter. Make a plain vanilla buttercream. Top each cupcake with one perfect berry.
Chocolate Chip Hug: Stir mini chocolate chips into the batter. Use a chocolate buttercream. Add chocolate jimmies on top.
Which one would you try first? Comment below!
Serving with a Smile
Presentation is part of the fun. Place cupcakes on a tiered stand. It looks so fancy. For a party, put names on little flags. It helps everyone find their cupcake.
What to drink? For a grown-up treat, pair with a glass of champagne. The bubbles cut the sweetness. For a cozy, kid-friendly choice, cold milk is always perfect. Or try a steamy cup of chai tea.
These are perfect for a birthday. Or just a Tuesday that needs brightening. Which would you choose tonight?
Keeping Cupcakes Happy and Fresh
Let’s talk about keeping these sweet treats fresh. 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 plain cupcakes 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.
Batch cooking saves so much time. Bake the cakes one day, frost the next. This matters because it makes baking feel easy, not rushed. You can enjoy the process more.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Sometimes cupcakes don’t turn out perfect. That’s okay! Here are easy fixes. If your cupcakes dome too much, your oven might be too hot. Try reducing the temperature by 25 degrees.
I remember when my frosting was too runny. I added too much milk. The fix is simple. Just add more powdered sugar, a little at a time. Beat it well until it’s thick.
Dry cupcakes often come from overmixing the batter. Mix just until you see no more flour. This matters for a tender crumb. Getting it right 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 that substitutes 1-to-1.
Q: How far ahead can I make them?
A: Frosted cupcakes are best eaten within two days. Unfrosted cakes freeze well.
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 make a half batch?
A: Absolutely. Just divide all the ingredients in half. It works perfectly.
Q: Any fun topping ideas?
A: Try colored sugar or edible flowers instead of sprinkles. Fun fact: The bakery uses a special swirl technique with a knife. Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these classic cupcakes. They bring such joy. Sharing them with friends is the best part. 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! I can’t wait to see your beautiful swirls.
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 makes the perfect vanilla cupcakes with pink 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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