A Taste of TV Magic
Hello, my dear. Let’s bake some famous cupcakes. These are from the Magnolia Bakery in New York. They were on a big TV show long ago. I never watched it, but I love the cupcakes. They are sweet, simple, and pretty in pink.
My granddaughter begged me to make these. She saw a picture online. We made them together last Sunday. The kitchen was a happy, floury mess. I still laugh at that. It matters because baking together makes the sweetest memories. What’s a treat you loved making with someone?
Butter & Sugar Hugs
Start with room-temperature butter and eggs. This is the secret. Cold butter won’t cream right. It won’t hug the sugar. See the butter and sugar in your bowl? Beat them until they are pale and fluffy. Doesn’t that smell amazing already?
Add the eggs one at a time. Let each one become friends with the butter. Then mix your flours. *Fun fact: The self-rising flour gives the cupcake a little lift. It makes it tender. Now add the flour and milk slowly. Mix just until you don’t see flour anymore. Over-mixing makes tough cupcakes.
The Perfect Swirl
The icing is a cloud of vanilla. You start with more butter. I know, it’s a lot! But this is a special treat. Add the sugar and milk slowly. The icing will get thick and smooth. It should hold a peak when you lift the beaters.
Now for the pink. A few drops is all you need. It makes them so cheerful. To frost like the bakery, start in the middle. Swirl your knife out and up. It makes a lovely little peak on top. Do you like lots of icing or just a little?
Why Simple is Special
This recipe uses simple flavors. Just vanilla. No fancy chocolate or fruit. That’s the point. When things are simple, you taste every good part. You taste the real butter and vanilla. It matters because good basics are the best foundation. For baking and for life.
These cupcakes don’t need to be perfect. Some can have more sprinkles. Some can be a little lopsided. That makes them yours. Share them with a neighbor. Or enjoy one with a big glass of milk. What’s your favorite way to share treats?
Your Baking Story
Baking is more than following steps. It’s about the feeling. The warmth of the oven. The smell filling your house. That first sweet bite. I hope you try this recipe. Make it your own.
Maybe use purple food coloring. Or add rainbow sprinkles. The TV show made these cupcakes famous. But your kitchen makes them magic. Tell me, what will you do while they bake? I like to sit with a cup of tea and watch them rise.
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 cupcakes |
| granulated sugar | 2 cups | |
| large eggs, room temperature | 4 | |
| milk | 1 cup | For the cupcakes |
| vanilla extract | 1 teaspoon | For the cupcakes |
| 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 |
My Famous Magnolia Cupcakes (Just Like the TV Show!)
Hello, my dear! Let’s bake some happiness. These are the famous Magnolia Bakery cupcakes. I first made them for my book club years ago. They were a huge hit. Everyone felt so fancy. I still laugh at that.
We’ll make the cupcakes first, then the fluffy pink icing. Doesn’t that sound lovely? Just follow these simple steps with me. Our kitchen will smell amazing. Ready? Let’s begin.
- First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty paper liners. I like the pastel ones. In a small bowl, mix your two flours together. Set this aside for now.
- Now, let’s cream the butter and sugar. Use your electric mixer on medium. Beat the soft butter until it’s smooth. Slowly add the sugar. Keep beating for about three minutes. It will become light and fluffy. This is the secret to a tender cupcake.
- Next, add the eggs. Do this one at a time. Beat each one in fully before adding the next. This makes the batter nice and smooth. (My hard-learned tip: Use room-temperature eggs. They mix in so much better than cold ones!).
- Time to mix it all. Add your flour mixture in three parts. Alternate with the milk and vanilla. Mix just until you don’t see dry flour. Please don’t overbeat! Scrape the bowl with a spatula. What tool do you use to scrape your bowl? Share below!
- Spoon the batter into your liners. Fill them about three-quarters full. This gives them space to rise. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the center comes out clean. Let them cool completely before icing.
- For the icing, beat the soft butter with four cups of sugar. Add the milk and vanilla. Beat until it’s creamy. Then add more sugar, a cup at a time. Stop when it’s thick and spreadable. Add a few drops of pink coloring. Mix it all in.
- Finally, the fun part! Frost each cupcake generously. Use your knife to make a pretty swirl on top. Finish with a pinch of sprinkles. There you have it. A little bite of pure joy.
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 so much fun. Here are three of my favorite ideas. They always surprise my grandchildren.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. So bright and cheerful!
- Berry Swirl: Drop a teaspoon of raspberry jam into each cupcake before baking. It makes a sweet, fruity heart inside.
- Chocolate Confetti: Mix mini chocolate chips into the batter. Top the pink icing with chocolate sprinkles. A classic combo.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are a celebration all by themselves. But here’s how I like to serve them. Place them on a beautiful cake stand. It makes them look extra special. For a party, add a bowl of fresh berries on the side.
What to drink? For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweetness. For everyone, a cold glass of milk is the perfect partner. It just is.
Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping your cupcakes lovely. First, cool them completely. Warm cupcakes make sad, melty icing. Store them in a tight container at room temperature for two days.
For the freezer, skip the icing. Wrap each plain cupcake tightly in plastic. Then pop them all in a freezer bag. They will keep for two months. Thaw them on the counter when you need a sweet treat.
I once iced cupcakes before freezing. What a sticky mess! Now I always freeze them plain. Batch cooking the cakes saves so much time. You can make icing fresh for a just-baked taste.
This matters because life is busy. Having a sweet treat ready is a little joy. Have you ever tried storing cupcakes this way? Share below!
Simple Fixes for Common Cupcake Troubles
Sometimes cupcakes don’t rise nicely. Your baking powder might be old. Check the date on your self-rising flour too. Fresh ingredients make all the difference.
I remember when my buttercream was too runny. I was in a hurry. The butter was too soft. Your butter should be just soft, not oily. This helps the icing stay fluffy and perfect.
Another issue is dry cupcakes. Do not overmix your batter! Mix just until you see no more flour. Overmixing makes cupcakes tough. Gentle mixing keeps them tender.
Fixing these small things builds your confidence. It also makes your treats taste wonderful. Good flavor comes from care. 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. Make sure it has xanthan gum in it.
Q: How far ahead can I make them? A: Bake cakes one day ahead. Frost them the day you plan to serve.
Q: What if I don’t have self-rising flour? A: For each cup, use 1 cup all-purpose flour. Add 1 1/2 tsp baking powder and 1/4 tsp salt.
Q: Can I make a half batch? A: You can! Just cut all the ingredients in half. It works perfectly.
Q: Any fun topping ideas? A: Try colored sugar or tiny candies. *Fun fact: The pink icing in the show was just for TV!* Which tip will you try first?
Bake a Little Joy
I hope you love baking these classic cupcakes. Sharing them is the best part. It creates sweet memories with family and friends.
I would love to see your beautiful creations. Your kitchen stories make me smile. Please share your photos with our community.
Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your pink swirls and sprinkles. 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 is perfect for a girls’ night in or a sweet treat.
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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