My First Magnolia Cupcake
I first tried one in New York City. My granddaughter and I stood in a long line. The bakery smelled like sweet vanilla and sugar.
We split one cupcake right there on the street. The frosting was piled so high! We got a little on our noses. I still laugh at that. It tasted like a fluffy, buttery cloud.
Why This Recipe Matters
This is more than a treat. It is a piece of joy from a famous TV show. It reminds us to enjoy life’s sweet little moments.
Baking it at home makes it special. You share that joy with people you love. That matters more than a perfect swirl.
Secrets of the Batter
Let’s talk about the cake. Room temperature butter and eggs are key. They mix together smoothly. This makes your cupcakes light and tender.
Add the flour and milk slowly. Mix just until you see no dry spots. Overmixing makes tough cupcakes. We want them soft and happy. Doesn’t that batter smell amazing?
Fun fact: The two types of flour give the cupcake its perfect rise and sturdy-yet-soft crumb.
The Famous Pink Frosting
The frosting is pure magic. It starts with just butter and sugar. Then you add the vanilla and milk. Watch it turn creamy and dreamy.
Now for the pink color. A few drops is all you need. It should look like a soft spring blossom. That pink color makes everyone smile before they even take a bite.
What’s your favorite frosting color? Do you like classic pink or something wild?
The Joy of Sharing
I love to see the cupcakes lined up. They look so proud with their sprinkles. I always give the first one to a neighbor.
Sharing food is sharing love. It connects us. A simple cupcake can make a hard day better. That is its real power.
Who will you share these with? Tell me about your favorite person to bake for.
Your Turn to Bake
Now you have the recipe. It might seem like a lot of steps. Just take it slow. Enjoy the process.
Listen to the mixer. Smell the vanilla in the oven. Feel the frosting become smooth. These are the best parts.
What song do you like to listen to while you bake? I’d love to know!
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 decoration |
| Sprinkles | as desired | For decoration |
Magnolia Bakery’s Famous Cupcakes
Hello, my dear! Let’s bake something special today. These are the famous cupcakes from that New York bakery. My granddaughter and I make them for birthdays. The kitchen fills with the sweetest smell. Doesn’t that sound lovely?
We’ll make them just like they do. It’s all about the soft, fluffy cake. And that pink buttercream swirl on top! I still laugh at the time I used too much pink dye. We had neon-pink cupcakes for weeks. Ready? Let’s begin.
Step 1: First, turn your oven to 350 degrees. Line your muffin tins with pretty paper liners. Now, mix your two flours together in a small bowl. Just give them a little stir. Set that bowl aside for later. This gets everything ready for our big mix.
Step 2: Grab your big mixing bowl. Beat the softened butter until it’s smooth. Then, slowly add the regular sugar. Keep beating for three minutes. It will become light and fluffy. Now add the eggs, one by one. Let each egg get cozy with the butter before adding the next.
Step 3: Here is the secret part. Add some of the flour mix, then a bit of milk and vanilla. Repeat until everything is in the bowl. Mix just until you can’t see flour anymore. (My hard-learned tip: Over-mixing makes tough cupcakes!). Scrape the sides with a spatula. Your batter is done!
Step 4: Spoon the batter into your liners. Fill them about 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 middle comes out clean. Let them cool completely before we frost. What’s your favorite cupcake flavor? Share below!
Step 5: Time for the icing! Beat the butter, four cups of powdered sugar, milk, and vanilla. It will look a bit messy at first. Keep mixing for five minutes. It becomes wonderfully creamy. Now, add more powdered sugar until it’s thick enough to swirl. Tint it a soft pink with a drop or two of food coloring.
Step 6: Frost those cool cupcakes generously. Use your knife to make a pretty swirl on top. Finally, shake on some colorful sprinkles. There you have it! A little taste of a big city bakery, right from your own kitchen.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
Once you master the classic, try a fun twist! It makes baking an adventure. Here are three ideas my neighbors love.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. Top with yellow sprinkles.
- Berry Surprise: Place a fresh raspberry in the center of each cupcake before baking. It becomes a sweet, hidden treasure.
- Chocolate Swirl: Swap one teaspoon of vanilla for cocoa powder in the icing. Marble it with the pink icing for a pretty effect.
Which one would you try first? Comment below!
Serving Them Up with Style
These cupcakes are a celebration all by themselves. For a party, I arrange them on a tall cake stand. It looks so fancy! You could also serve them with a bowl of fresh berries on the side. The tart fruit is lovely with the sweet frosting.
What to drink? A cold glass of milk is always perfect. For the grown-ups, a little glass of champagne or prosecco makes it feel like a real occasion. The bubbles cut right through the sweetness. Which would you choose tonight?
Keeping Cupcakes Cozy
Fresh cupcakes are a special treat. But sometimes you need to save some for later. Let’s talk about how to keep them happy.
Store frosted cupcakes in a sealed container. They will last two days on the counter. For longer storage, freeze them without the icing first.
I once froze a whole batch for my grandson’s surprise visit. They thawed perfectly on the counter. He never knew they weren’t fresh from the oven!
Batch cooking saves time for busy weeks. It also means you always have a sweet gift ready. A little planning makes life sweeter and simpler. Have you ever tried storing it this way? Share below!
Baking Blunders and Easy Fixes
Baking can have little hiccups. Do not worry. Every baker faces them. Here are three common ones.
First, dense or tough cupcakes. This often means you over-mixed the batter. Mix just until you see no more dry flour.
Second, icing that is too runny. Your butter might have been too soft. Chill the bowl for ten minutes then beat again.
I remember when my icing once slid right off the cake! I was so frustrated. Now I know to check the consistency first.
Third, cupcakes that stick to the liners. Let them cool completely first. This keeps the lovely crumb on your cupcake, not the paper.
Fixing small problems builds your kitchen confidence. It also makes your treats taste and look their very best. 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. Replace both flours in the recipe with it.
Q: Can I make the batter ahead?
A: You can mix dry and wet ingredients separately overnight. Combine them just before you bake for best results.
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: Absolutely. Just divide all the ingredients in half. You will get about 12 lovely cupcakes.
Q: Are the sprinkles needed?
A: They are optional but fun! The original bakery sold these with pastel sprinkles. It became their signature look. Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy baking these sweet treats. They always bring a smile to my table. I love thinking of you in your kitchen too.
Share your baking adventure with me. I would love to see your beautiful creations. Your swirl might be even prettier than mine!
Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I cannot wait to see your cupcakes.
Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake the iconic Magnolia Bakery cupcakes from Sex and the City! Easy recipe for moist vanilla cupcakes with fluffy 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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