My First Bite of a Magnolia Cupcake
My niece brought me one from New York years ago. It was in a little pink box.
I took one bite and my eyes got wide. It was so light and sweet. The frosting was like a vanilla cloud. I knew I had to learn to make them at home.
Why Room Temperature Matters
Let’s talk about your butter and eggs. They must be room temperature. I know, it’s a wait.
Cold butter won’t cream right with the sugar. Cold eggs can make your batter curdle. Just set them out an hour before. This small step makes a big, fluffy cupcake. It matters because texture is everything.
Do you ever forget to set ingredients out? I still do sometimes!
The Secret is in the Mixing
Now, cream that soft butter and sugar. Beat it for a full three minutes. It should look pale and fluffy.
Add your eggs one at a time. Then add your dry ingredients and milk slowly. Mix just until you see no more flour. Overmixing makes a tough cupcake. We want tender crumbs that melt in your mouth.
Fun fact: The original bakery sells over 5,000 cupcakes a day! Can you imagine?
Making the Pink Cloud Frosting
This buttercream is a dream. Start with four cups of sugar. Beat it with the butter, milk, and vanilla.
Now add more sugar slowly. Stop when it’s thick and holds a peak. The recipe says 6-8 cups. You might not need all eight. I usually stop at seven. Then add a drop or two of pink coloring. Doesn’t that look pretty?
What’s your favorite frosting color? Pink, or something wild like blue?
The Final Swirl & Why We Bake
Frost them generously. Use a knife to make a little swirl on top. This is the Magnolia signature. Then add your sprinkles right away.
This recipe matters to me. It’s more than a TV show cupcake. It’s about sharing a sweet, happy moment. Food made with care always tastes better.
I love hearing what you create. Will you make these for a special someone? Tell me who you’d share them with.
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 | 4 | Room temperature |
| Milk | 1 cup | For the cupcakes |
| Vanilla extract | 1 teaspoon | For the cupcakes |
| 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 garnish |
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 fluffy butter and that pretty pink swirl. Let’s make some memories together.
- Step 1: First, get your oven ready. Heat it to 350°F. Line your muffin tins with pretty papers. I love the floral ones. In a bowl, mix your two flours together. Just give them a little stir. Set that bowl aside for now.
- Step 2: Now, let’s cream the butter and sugar. Use your mixer on medium. The butter must be soft! Add the sugar slowly. Beat it until it’s light and fluffy. This takes about three minutes. I still laugh at that time I used cold butter. What a mess! (Hard-learned tip: Your butter is soft enough if your finger leaves a gentle dent.)
- Step 3: Crack in your eggs, one at a time. Mix well after each one. This makes the batter nice and smooth. Now, add your flour mix and milk. Add them in three parts, starting and ending with flour. Mix just until you don’t see dry spots. Overmixing makes tough cupcakes. Why do we add things in parts? Share below!
- Step 4: Spoon the batter into your liners. 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 in the pan first. Patience is a baker’s best friend.
- Step 5: Time for the pink icing! Beat the soft butter with four cups of sugar, milk, and vanilla. It will look a bit curdled at first. Keep beating! It will become smooth and dreamy. Add more sugar until it’s thick and spreadable. Now, add a drop or two of pink coloring. Stir it gently with a spatula for that soft pink hue.
- Step 6: Frost those cool cupcakes generously. Use your knife to make a lovely swirl on top. My granddaughter calls them “pink clouds.” Finish with a pinch of sprinkles for joy. There you have it! A little bite of happiness from my kitchen to yours.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 24 cupcakes
Category: Dessert, Baking
Your Creative Cupcake Twists
Once you master the classic, try a fun twist! These are my favorite ideas. They make the cupcakes feel new again. Baking is all about playing. Which one would you try first? Comment below!
- Lemon Sunshine: Add lemon zest to the batter. Use yellow food coloring in the icing. It tastes like a bright summer day.
- Berry Surprise: Place one fresh raspberry in the center of each cupcake before baking. A little juicy secret inside!
- Cookie Crunch: Mix mini chocolate chips into the batter. Top the icing with crushed vanilla wafer crumbs. So much fun to eat.
Serving Your Sweet Masterpieces
These cupcakes are stars on their own. But presentation is part of the fun. Place them on a fancy cake stand. It makes any day feel like a party. For a real treat, serve them with a scoop of vanilla bean ice cream. The mix of warm cake and cold cream is divine.
For drinks, a cold glass of milk is always perfect. It’s a classic for a reason. For the grown-ups, a little glass of champagne or prosecco 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. I learned this the hard way. I once iced a warm cupcake. The frosting melted right off!
Store frosted cupcakes in a sealed container. They last two days on the counter. For longer, freeze them unfrosted. Wrap each one tightly in plastic wrap. They freeze beautifully for a month.
Thaw frozen cupcakes on the counter. Then frost them fresh. Batch cooking saves so much time. Make the cakes ahead for a party. This matters because it makes life sweeter and simpler.
Have you ever tried storing cupcakes this way? Share your tips below!
Common Cupcake Hiccups and Fixes
Sometimes cupcakes don’t turn out perfect. That’s okay. Here are easy fixes. First, sunken middles often mean too much liquid. Measure your milk carefully.
Second, dry cupcakes come from overbaking. Set a timer. Check them at 20 minutes. I remember when I forgot my timer once. We had little brown hockey pucks!
Third, runny frosting happens if the butter is too soft. Your butter should be cool to the touch. This matters for pretty swirls. Fixing small problems 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 it.
Q: Can I make them ahead?
A: Absolutely. Bake the cakes a day early. Frost them the day you serve.
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: Are the sprinkles needed?
A: Not needed, but so fun! They add a happy crunch. *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. Sharing food is sharing love. It is one of life’s great joys.
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 @ChloesCozyKitchen!
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. 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.
Leave a Reply