A Little Story Before We Start
I remember the first time I saw that pink box. My granddaughter brought it over. She was so excited. We ate cupcakes and watched those ladies on TV.
I still laugh at that. A cupcake can feel so fancy. It’s really just a simple, sweet cake. But it makes you smile. That’s the magic.
Why This Recipe Works
This recipe uses two kinds of flour. That’s the secret. The self-rising flour makes them light. The all-purpose flour gives them strength.
This matters because texture is everything. You want a cupcake that’s soft but not crumbly. It should hold a big swirl of icing. That’s the goal.
Mixing With Love (And Your Mixer)
Let your butter get soft. Really soft. It should give when you press it. Cream it with the sugar until it’s fluffy. Doesn’t that smell amazing already?
Add eggs one at a time. This helps them mix in smoothly. Then add your dry stuff and milk. Do it in parts. Mix just until you don’t see flour.
Fun fact: The “Magnolia swirl” on top is made with a simple table knife. You don’t need fancy tools!
The Pink Cloud of Icing
The icing is pure joy. Start with four cups of sugar. Beat it well. Then add more until it’s thick and dreamy. You might not need all eight cups.
Now for the pink. Add just a drop or two. You want a soft blush. Like a spring rose. What’s your favorite color for frosting? I’d love to know.
Baking Them Just Right
Fill your liners three-quarters full. This matters. It gives them room to rise into a perfect dome. Not too flat, not too wild.
Bake until a toothpick comes out clean. Let them cool completely. Icing a warm cupcake is a messy mistake. I’ve made it so you don’t have to!
Your Turn in the Kitchen
Now you make them. Take your time. Enjoy the process. The best part is sharing them. Who will you share your first batch with?
Food is about connection. A cupcake can start a conversation. It can make a regular day feel special. That’s the real recipe.
Tell me, what’s a treat that makes you think of your friends? Is it these cupcakes, or something else?
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 Vanilla Buttercream Icing |
| Sprinkles | For decoration | 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 my granddaughter begging to make them. We had such a fun, messy afternoon. The kitchen smelled like a birthday party. Doesn’t that sound lovely?
Here is how we make them. Follow these steps with me. I still laugh at that time I used salt instead of sugar. What a disaster! Let’s avoid that together.
- Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty papers. Now, mix your two flours in a small bowl. Just give them a little stir. Set that bowl aside for later.
- Step 2: Now, let’s make the batter. Cream the soft butter until it’s smooth. Slowly add the sugar and beat it fluffy. Add the eggs, one by one. Beat well after each one. This makes the cake light and happy.
- Step 3: Time to mix it all. Add some flour mix, then some milk and vanilla. Repeat until everything is in the bowl. (My hard-learned tip: do not overbeat! Just mix until you don’t see flour). The batter will be thick and dreamy.
- 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 about 20 to 25 minutes. A toothpick should come out clean. Let them cool completely before icing. What’s your favorite cupcake liner color? Share below!
- Step 5: For the icing, beat the soft butter. Add four cups of sugar, the milk, and vanilla. Beat until it’s creamy and smooth. Then, add more sugar until it’s thick. 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 (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
Once you master the classic, try a little twist! It’s like giving the recipe a new dress. Here are three of my favorite ideas. They are all so simple and fun.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. It’s a bright, sunny flavor.
- Berry Surprise: Place a fresh raspberry in the batter before baking. It becomes a sweet, hidden treasure inside.
- Cookie Crunch: Mix mini chocolate chips into the batter. Top the icing with crushed vanilla wafers for crunch.
Which one would you try first? Comment below!
Serving Them Up with Style
These cupcakes are a celebration all by themselves. But here’s how I like to serve them. It makes a simple treat feel extra special. I think presentation is a gift to your guests.
Arrange them on a beautiful cake stand. Scatter a few extra sprinkles around the base. For a party, put each on a little napkin with a name tag. It feels so personal. For a drink, I love a cold glass of milk. It’s the classic pairing for a reason!
For the grown-ups, a little sparkling rosé is lovely. The bubbles and berries taste wonderful with the sweet vanilla. It feels very fancy, like a tiny party. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats perfect. First, cool cupcakes completely. Icing must be totally set. Then, store them in a tight container at room temperature. They will stay fresh for two days.
You can freeze them for later, too. Wrap unfrosted cupcakes tightly in plastic. They can freeze for two months. Thaw them on the counter before frosting.
I once iced cupcakes while they were warm. What a mess! The buttercream melted right off. Now I always wait. This patience gives you a prettier treat.
Batch cooking saves time for busy weeks. Bake a double batch of cupcakes. Freeze half for a future surprise. This matters because homemade joy should be easy to share. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cupcake Troubles
Sometimes baking has little hiccups. Here are easy fixes. First, flat cupcakes often mean old baking powder. Check your self-rising flour’s date. Fresh ingredients give a good rise.
Next, tough cupcakes come from overmixing. Mix just until you see no dry flour. I remember when my grandson mixed for five minutes straight. We had little bricks! Gentle mixing keeps them soft and light.
Finally, runny icing is no fun. Add your powdered sugar slowly. Stop when it’s thick and creamy. This control matters for your confidence. A good texture also makes beautiful swirls. Which of these problems have you run into before?
Your Cupcake Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a gluten-free flour blend made for baking. Add 1 teaspoon of baking powder.
Q: Can I make parts ahead? A: Absolutely. Make the batter and icing one day early. Keep them covered in the fridge.
Q: What if I don’t have self-rising flour? A: Mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Q: Can I halve the recipe? A: You can. Just halve all the ingredients. Use two eggs by cracking one and beating it lightly. Use half.
Q: Any fun topping ideas? A: Try colored sugar or tiny edible flowers. *A fun fact: The pink color is a Magnolia Bakery signature!* Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these classic cupcakes. They are perfect for any happy occasion. Or for a quiet Tuesday afternoon. The best part is sharing them with people you love.
I would be so delighted to see your creations. Please share your photos with our community. It makes my day to see your kitchen wins. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Recreate Carrie’s iconic Magnolia Bakery cupcakes from Sex and the City! Easy, delicious vanilla cupcakes with classic 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.
Leave a Reply