A Little Slice of TV History
These pink cupcakes are famous. They were on a big city TV show. The characters loved them. I still laugh at that.
They stood in line for a sweet treat. It became a symbol of friendship. That is why this recipe matters. It is about sharing joy with your people. Do you have a food that reminds you of your friends?
Grandma’s Mixing Bowl Wisdom
Let’s start the batter. Cream the butter and sugar first. This makes everything light and fluffy. Doesn’t that smell amazing already?
Add the eggs one by one. This helps them mix in smoothly. Now, add your dry and wet ingredients in turns. Fun fact: This alternating method keeps the batter from getting tough. Just mix until you can’t see flour anymore.
The Perfect Bake & Cool
Fill your liners three-quarters full. I learned this the hard way. Once, I filled them too much. What a messy oven that was!
Bake until a toothpick comes out clean. Then, let them cool completely. This is very important. Icing a warm cupcake is a sad, melty mess. Patience makes a perfect treat.
Cloud-Like Pink Frosting
The frosting is pure fun. Start with the butter and some sugar. Then add your milk and vanilla. Beat it until it looks like a smooth cloud.
Now, add the rest of the sugar slowly. You might not need it all. The frosting should be thick and dreamy. Add a few drops of pink coloring. What shade of pink will you make? A soft blush or a bright bubblegum?
The Final Flourish
Time to frost! Use a knife or a spatula. Pile that pink icing high. Then, make a little swirl on top with your knife. That is the Magnolia signature.
Finish with a pinch of sprinkles. This is the best part. The sprinkles add a happy crunch. This matters because food should be joyful. It is for the eyes and the heart, too. Will you use rainbow sprinkles or pretty pearls?
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 some joy. These are the famous cupcakes from that New York bakery. I saw the line for them once. It went right around the block! The secret is in the soft, fluffy cake and that pink cloud of frosting. Doesn’t that sound lovely? We’ll make them together. It’s simpler than you think.
Step 1: First, get your oven warm and cozy at 350°F. Line your muffin tins with pretty papers. I save the really sparkly ones for holidays. Now, mix your two flours together in a small bowl. Just give them a little stir. Set them aside for now.
Step 2: Let’s make the batter. Cream the softened butter in your mixer until it’s smooth. Slowly add the sugar. Beat it until it’s light and fluffy. It takes about three minutes. Now add the eggs, one at a time. Let each one say hello before adding the next. I still laugh at that. My grandson used to count them out loud.
Step 3: Time to combine everything. Add your flour mix in three parts. Alternate with the milk and vanilla. Mix just until you can’t see flour anymore. (My hard-learned tip: overmixing makes tough cupcakes!). Scrape the bowl with a spatula. That batter should look dreamy. Doesn’t that smell amazing already?
Step 4: Spoon the batter into your liners. Fill them about three-quarters full. This gives them room to rise into perfect little 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 liner color? Share below!
Step 5: Now for the buttercream! Beat the butter with four cups of sugar, milk, and vanilla. Get it nice and smooth. Then add more sugar, a cup at a time, until it’s thick and spreadable. You might not need all eight cups. Add a few drops of pink coloring. Swirl it on high and watch it turn a perfect ballet-slipper pink.
Step 6: The best part! Frost each cool cupcake generously. Use your knife to make a lovely swirl on top. Finally, shower them with sprinkles. There. You’ve made a little piece of New York City magic right in 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 playing dress-up! Here are three fun ideas. They make a simple cupcake feel brand new. I love changing things with the seasons.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the frosting instead of milk.
- Berry Swirl: Drop a teaspoon of raspberry jam into each cupcake before baking. It makes a sweet, hidden heart.
- Cookies & Cream: Mix crushed chocolate sandwich cookies into the frosting. Top with a mini cookie.
Which one would you try first? Comment below!
Serving Them Up with Style
These cupcakes are a celebration all by themselves. For a real party, place them on a fancy cake stand. Scatter a few extra sprinkles around the base. It looks so cheerful. You could also serve them with a little bowl of fresh berries on the side. The tartness is a nice break from all that sweet.
For drinks, a cold glass of milk is always perfect. It just is. For the grown-ups, a little glass of champagne or prosecco pairs wonderfully. The bubbles cut through the rich buttercream. It feels very fancy, like you’re in a bakery cafe. Which would you choose tonight?
Keeping Cupcakes Happy and Fresh
Let’s talk about keeping these sweet treats fresh. First, cool cupcakes completely. Any warmth makes frosting melt. Store them in a tight container at room temperature for two days.
For longer storage, the freezer is your friend. Freeze unfrosted cupcakes in a single layer. Once solid, wrap each one tightly. They keep for two months this way. Thaw them on the counter before frosting.
I once frosted cupcakes before freezing. What a sticky mess! Now I know better. Batch cooking matters for busy weeks. Bake a double batch on Sunday. You have instant joy ready for any day.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Sometimes baking does not go as planned. Do not worry. Here are easy fixes. First, sunken middles often mean too much liquid. Measure your milk carefully. I remember when my first batch sank. I had used a big splash, not a true cup.
Second, tough cupcakes come from overmixing. Mix just until you see no dry flour. This matters for a soft, tender crumb. Third, runny frosting happens if butter is too soft. Your butter should be cool to the touch. This matters for pretty, swirled tops.
Confidence grows when you know these simple tricks. Which of these problems have you run into before?
Your Cupcake Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use a trusted gluten-free flour blend. Replace both flours with it.
Q: Can I make them ahead?
A: Absolutely. Bake and freeze them unfrosted. Frost the day you serve them.
Q: What if I have no self-rising flour?
A: Make your own. For this recipe, add 2 1/4 teaspoons baking powder and 3/4 teaspoon salt to all-purpose flour.
Q: Can I halve the recipe?
A: You can. Just halve every ingredient. You will get about 12 lovely cupcakes.
Q: Are sprinkles required?
A: Not required, but highly recommended for joy. Fun fact: The original bakery sold these with pastel sprinkles! 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 recipes are meant to be shared.
I would love to see your creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest @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 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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