A Little Story Before We Start
I first tried these cupcakes in New York City. My granddaughter begged me to go to the bakery. The line was so long! But it was worth the wait. The first bite was pure, sweet happiness. I still smile thinking about it.
That’s why baking them at home is so special. You bring a bit of that magic to your own kitchen. It matters because food is more than ingredients. It’s about the memories you make. What’s a treat that always makes you smile? Tell me in the comments.
Getting Your Kitchen Ready
First, let your butter and eggs sit out. Room temperature is the secret. It makes everything blend together smoothly. Cold butter just won’t cream right. Trust me on this.
Preheat your oven to 350°F. Line your muffin tins with pretty papers. This is the fun part! Pick colors that make you happy. I like pastel pink or blue. Doesn’t that smell amazing already? I think it does.
The Heart of the Cupcake
Cream the butter and sugar until it’s fluffy. This takes about three minutes. It should look pale and dreamy. Then add your eggs, one at a time. Beat each one in well.
Now, add your dry ingredients and milk. Do it in parts. Flour, then milk, then flour. Mix just until you don’t see dry spots. Overbeating makes tough cupcakes. We want them light and tender. That’s the goal.
Baking & The Big Wait
Spoon the batter into the liners. Fill them three-quarters full. This gives them space to rise into a perfect dome. Bake for 20 to 25 minutes. They’re done when a toothpick comes out clean.
Here’s the hard part. Let them cool completely. I know, it’s tempting to frost them warm. But if you do, the icing will melt right off. Patience makes perfect cupcakes. It matters because good things are worth waiting for. Do you find it hard to wait for treats to cool?
The Pink Cloud Icing
This buttercream is like a sweet pink cloud. Start with the butter and four cups of sugar. Add the milk and vanilla. Beat it until it’s creamy. Then add more sugar, a cup at a time.
You might not need all eight cups. Stop when it’s thick but spreadable. Now for the fun! Add a few drops of pink food coloring. Fun fact: The bakery’s signature color is “baby pink.” It just feels happy. Do you prefer pink frosting or another color?
The Final Flourish
Frost those cooled cupcakes generously. Use a knife to make a big swirl on top. That swirl is the Magnolia signature. My first try looked a little lopsided. I still laugh at that. It tasted wonderful anyway.
Top with sprinkles for a bit of crunch. Then, share them with someone you love. That’s the most important step. Food shared is always sweeter. What’s your favorite sprinkle shape? I’m a classic rainbow jimmies girl, myself.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Self-rising flour | 1-1/2 cups | For the cupcake batter |
| All-purpose flour | 1-1/4 cups | For the cupcake batter |
| Unsalted butter, softened | 1 cup (2 sticks) | For the cupcake batter |
| Granulated sugar | 2 cups | For the cupcake batter |
| Large eggs, room temperature | 4 | For the cupcake batter |
| 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 decoration, optional |
| Sprinkles | As needed | For decoration, optional |
My Famous Magnolia Cupcakes, Just Like the TV Show!
Hello, my dear! Come sit. Let’s bake the famous Magnolia cupcakes. I saw them on a TV show years ago. I had to try the recipe myself. Now, they’re my go-to for birthdays. They are sweet, fluffy clouds of joy. Doesn’t that sound lovely?
We’ll make the cake first, then the pink buttercream. It’s a simple, classic recipe. The key is to take your time. I still laugh at the first time I made them. I used salt butter by mistake! What a salty, sweet surprise that was. Let’s do it right this time.
Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty paper liners. I love the floral ones. In a small bowl, mix your two flours together. Just give them a little stir. Set that bowl aside for now.
Step 2: Now, let’s make the batter. Cream the soft butter in your mixer. It should look smooth. Slowly add the sugar. Beat it for three minutes. It will become light and fluffy. Add the eggs, one by one. Let each one say hello before adding the next.
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 don’t see flour anymore. (My hard-learned tip: Overmixing makes tough cupcakes!). Scrape the bowl with a spatula. The batter will smell amazing.
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 before we frost. What’s your favorite cupcake flavor? Share below!
Step 5: For the icing, beat the soft butter with four cups of sugar, milk, and vanilla. It will be creamy. Add more sugar, a cup at a time, until it’s thick. Now, the fun part! Add a few drops of pink food coloring. Swirl that gorgeous icing on each cupcake. Top with a handful of sprinkles.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Fun Twists on the Classic
Once you master the classic, try a little twist! It’s how we make recipes our own. Here are three of my favorite ways to change things up. They are all so simple and delicious.
- 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 Swirl: Mix two tablespoons of cocoa into half the batter. Gently swirl it in the liners.
Which one would you try first? Comment below!
Serving Them Up with Style
These cupcakes are a celebration all by themselves. But a little presentation makes it special. Arrange them on a cake stand for a party. For a tea time, serve each on a little plate with a doily. A fresh strawberry on the side looks so pretty.
What to drink? A cold glass of milk is always perfect. It’s my favorite. For the grown-ups, a little glass of champagne or prosecco is a lovely match. The bubbles cut through the sweet frosting beautifully. Which would you choose tonight?
Keeping Cupcakes Cozy
Fresh cupcakes are a special treat. Let’s keep them that way. Store cooled cupcakes in a sealed container. They will stay soft for two days on the counter.
You can freeze unfrosted cupcakes for a month. Wrap each one tightly in plastic wrap. I once froze a whole batch for my grandson’s surprise visit. It made our day so sweet and easy.
Thaw them overnight in the fridge. Frost them the next day. Batch cooking like this saves time for busy weeks. It means you always have a little joy ready to share. Have you ever tried storing cupcakes this way? Share below!
Simple Fixes for Happy Baking
Sometimes baking has little bumps. Here are easy fixes. First, if your cupcakes are dense, you may have over-mixed. Mix just until the flour disappears. I remember when I learned this. My cupcakes became so much lighter!
Second, cracked tops mean the oven was too hot. An oven thermometer helps a lot. Getting the temperature right matters. It gives you a perfect, even rise every time.
Third, runny icing needs more sugar. Add it slowly until it’s thick. Good icing holds its shape. This makes your cupcakes look as wonderful as they taste. 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 made for baking.
Q: Can I make them ahead? A: Absolutely. Bake 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 make a half batch? A: You can. Just halve all the ingredients. It works perfectly.
Q: Are the sprinkles needed? A: No, but they are fun. Fun fact: The original bakery sold these with simple white icing. Which tip will you try first?
Share Your Sweet Creation
I hope you love baking these classic cupcakes. They remind me of sharing treats with friends. That is the best part of baking.
I would love to see your beautiful results. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesKitchen.
Thank you for baking with me today. 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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