A Little Bit of TV Magic
These cupcakes are famous. They were on a TV show about friends in New York. Carrie and her pals loved them.
I made them for my book club years ago. I felt so fancy. I still laugh at that. Have you ever tried a famous food from a show or movie? Tell me which one!
Why Room Temperature Matters
Let’s talk about our butter and eggs. They need to be warm, not cold. This is a big secret.
Cold butter doesn’t mix well with sugar. Warm butter creams up fluffy and light. This matters because it gives our cupcakes a soft, tender crumb. It makes all the difference.
The Heart of the Batter
Now, we mix. Cream the butter and sugar until it’s pale. Doesn’t that smell amazing? Add eggs one by one. This helps them blend in smoothly.
Then, we add the flours and milk. We do it in parts. Mix just until you see no more dry spots. Overmixing makes tough cupcakes. We want them gentle and kind.
The Pink Cloud on Top
The icing is a sweet, pink cloud. You start with butter and lots of sugar. Add the milk and vanilla slowly. The mixer will make it smooth.
Fun fact: The pink color isn’t just pretty. The original bakery used it so their vanilla icing stood out from others! Add a few drops of pink coloring. Now, the fun part. Do you like a little icing or a big, swirly mountain on your cupcake?
Making Them Your Own
Baking is about sharing joy. That’s why it matters. These cupcakes are a treat, but also a hello. You give one to a neighbor and make their day.
The final touch is sprinkles. Use your favorite kind. I love the tiny rainbow ones. What sprinkles would you choose? Making food your own is the best part of cooking.
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 needed | For the Vanilla Buttercream Icing |
| Sprinkles | For garnish | For the Vanilla Buttercream Icing |
Magnolia Cupcakes: A Sweet Slice of TV History
Hello, my dear! Let’s bake some famous cupcakes today. These are from the Magnolia Bakery in New York. I remember watching those ladies on TV with their pink boxes. We can make that magic right here. Doesn’t that smell amazing? The secret is in the fluffy butter and sweet vanilla. It’s like a hug for your taste buds.
Ready? Let’s start. First, heat your oven to 350°F. Line your muffin tins with pretty papers. I have a collection from over the years. Now, mix your two flours together in a small bowl. Just set it aside for now. We’ll come back to it.
Step 1: Grab your big mixing bowl. Put the soft butter in it. Beat it on medium until it’s smooth. It should look like pale yellow cream. Now, slowly add the regular sugar. Beat it for three whole minutes. It will get light and fluffy! I still laugh at that. My first time, I didn’t beat it enough. The cupcakes were flat as pancakes.
Step 2: Crack your eggs into a separate cup. Add them to the butter mix one at a time. Beat well after each egg. This makes everything blend together nicely. Your batter will look shiny and rich. See how smooth it is? That’s how you know it’s right.
Step 3: Time to add the dry stuff and the milk. Add one-third of the flour mix. Beat it just until it disappears. Now, pour in half of the milk and all the vanilla. Give it another quick mix. (Hard-learned tip: Do not overbeat here! That makes tough cupcakes). Repeat until everything is combined. Use a spatula to scrape the sides.
Step 4: Spoon the batter into your papers. 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 ice them. Patience is key!
Step 5: For the icing, beat the soft butter again. Add four cups of the powdered sugar, the milk, and vanilla. Beat until it’s creamy and dreamy. Now, add more sugar, a cup at a time. Stop when it’s thick enough to spread. Want pink icing? Add a drop or two of food coloring. Mix it all the way through!
Step 6: Now for the fun part! Frost each cupcake generously. Use your knife to make a little swirl on top. That’s the Magnolia signature look. Finally, shake on some colorful sprinkles. What’s your favorite sprinkle color? Share below! And there you have it. A little taste of New York City, right from your oven.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Fun Twists to Try
Once you master the classic, try a little twist! It makes baking an adventure. Here are three of my favorite ideas. They are simple but feel so special.
Lemon Sunshine: Add the zest of one lemon to the cake batter. Use lemon juice instead of milk in the icing. It’s so fresh and zingy!
Berry Surprise: Place a single fresh raspberry in the center of each cupcake before baking. It becomes a sweet, hidden treasure inside.
Chocolate Dip: After icing, just dip the very top of each cupcake in melted chocolate. Let it set. It’s like a fancy chocolate shell.
Which one would you try first? Comment below!
Serving with Style
These cupcakes are stars all on their own. But you can make them extra special. For a party, arrange them on a tiered cake stand. It looks so elegant. Add a tiny fresh flower on top of one or two. It’s such a pretty touch.
What to drink? 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 is lovely. The bubbles cut through the sweet icing beautifully. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats perfect. First, cool cupcakes completely before storing. I learned this the hard way. My first batch got soggy from trapped steam.
Store frosted cupcakes in a single layer. Use a tight-lidded container. They will stay fresh on the counter for two days. For longer storage, freeze them unfrosted.
Wrap each unfrosted cupcake tightly in plastic wrap. Then place them in a freezer bag. They will keep for two months. Thaw at room temperature before frosting.
Batch cooking saves so much time. Bake a double batch of cupcakes. Freeze half for a future surprise. This matters because it makes joy easy to share. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cupcake Troubles
Sometimes baking has little hiccups. Do not worry. Here are easy fixes. First, if your cupcakes dome too much, your oven may be too hot. I once made a batch of little mushroom tops.
Just lower the temperature by 25 degrees next time. Second, if your icing is too runny, add more powdered sugar. If it is too thick, add a teaspoon of milk. Getting the texture right matters. It makes decorating fun, not frustrating.
Third, do not overmix your batter. Stir just until you see no more dry flour. Overmixing makes cupcakes tough. Gentle mixing keeps them light and tender. This matters for that perfect, soft bite. 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: Can I make parts ahead? A: Absolutely. Bake cupcakes a day early. Make icing the day you will serve them.
Q: What if I do not 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 will get about 12 lovely cupcakes.
Q: Any fun optional tips? A: Try a drop of almond extract in the icing. *Fun fact: This tiny change was my grandma’s secret.* Which tip will you try first?
Share Your Sweet Creations
I hope you have the best time baking these. The kitchen is my favorite place for making memories. I would love to see yours.
Please share a photo of your beautiful cupcakes. Show me your pink swirls and sprinkle choices. It makes my day to see your kitchen adventures.
Have you tried this recipe? Tag us on Pinterest! I will be looking for you. Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake Carrie Bradshaw’s iconic Magnolia Bakery cupcakes! This famous vanilla cupcake recipe with pink buttercream frosting is a must-try for any SATC fan.
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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