A Little Story to Start
I first tried these cupcakes in New York City. My granddaughter begged me to go to the bakery. The line was so long! But the first bite was pure magic.
It tasted like a sweet, soft cloud. I knew I had to make them at home. I still smile thinking of that day. Have you ever waited in a long line for a special treat? What was it?
Why This Recipe Matters
This isn’t just any cupcake. It’s a piece of TV history. On the show, friends shared these cupcakes and talked. That matters.
Food connects us. Baking these is like sharing a story. It’s about making happy moments with your own hands. That’s the real secret ingredient.
Let’s Talk Batter
First, mix your two flours together. This gives the cake a perfect lift. Now, cream the butter and sugar. Beat it until it’s fluffy and pale.
Doesn’t that smell amazing? Add your eggs one by one. Then mix in the dry stuff and milk slowly. Don’t overbeat! A gentle hand makes a tender cupcake.
The Pink Icing Secret
The frosting is a dream. It’s just butter, sugar, milk, and vanilla. You beat it for a long time. This makes it silky smooth.
Now for the fun part. Add a drop or two of pink food coloring. Fun fact: The bakery’s signature color is “baby pink.” It just looks happy. Do you prefer pink frosting or another color?
Baking & The Big Swirl
Fill your cupcake liners three-quarters full. This gives them room to rise into a perfect dome. Bake them until a toothpick comes out clean.
Let them cool completely. Then, load up your knife with pink icing. Start at the edge and swirl into the center. Top with sprinkles! The big swirl matters. It makes each one feel like a gift.
Your Turn to Share
I love making these for my book club. We eat cupcakes and solve the world’s problems. It’s our little tradition.
Who will you share these with? A friend, a neighbor, or just yourself? Tell me, what’s your favorite thing to bake for someone you love?
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 | |
| Milk | 1/2 cup | For the Vanilla Buttercream Icing |
| Vanilla extract | 2 teaspoons | For the Vanilla Buttercream Icing |
| Pink food coloring | To taste | Optional, for decoration |
| Sprinkles | For garnish | Optional, for decoration |
My Famous Magnolia Cupcakes (Just Like the TV Show!)
Hello, my dear! Come sit at the counter. Let’s bake my famous Magnolia cupcakes. I saw that show once, you know. All those ladies in New York City loved them. I thought, “My cupcakes could make anyone smile.” So I tried the recipe. It worked perfectly. Now, it’s our little secret for a happy afternoon. Doesn’t that smell amazing?
We’ll make the cake first. It’s soft as a cloud. Then we’ll whip up pink buttercream. It’s sweeter than a spring dress. Are you ready? Let’s begin.
Step 1: First, turn your oven to 350 degrees. Line your muffin tins with pretty papers. I like the floral ones. In a small bowl, mix the two flours together. Just give them a little stir. Set them aside for now. This is called “prepping.” It makes everything easier later.
Step 2: Now, take your softened butter. Put it in a big mixing bowl. Beat it until it’s smooth. Slowly add the sugar. Keep mixing for three minutes. It will become fluffy and pale. I still laugh at that. It looks like sweet, yellow snow.
Step 3: Crack in the eggs, one at a time. Mix well after each one. This makes the cake nice and rich. Now, add your flour mix and milk. Add them in turns: flour, milk, flour, milk, flour. (My hard-learned tip: don’t overmix here! Just until it’s combined. A few lumps are okay.)
Step 4: Spoon the batter into your papers. Fill them three-quarters full. This is important. Why? Because they need room to rise into perfect little domes. Bake them for 20 to 25 minutes. They’re done when a toothpick poked in the middle comes out clean. Let them cool completely. I know, it’s hard to wait!
Step 5: Time for the icing! Beat the butter, four cups of sugar, milk, and vanilla. It will be creamy. Then add more sugar until it’s thick and spreadable. Now, add a few drops of pink food coloring. Make it your favorite shade. Frost each cupcake with a big, generous swirl. Top with sprinkles immediately. What’s your favorite sprinkle color? Share below!
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
Once you master the classic, try a little twist! It’s fun to play. Here are three ideas I love.
- Lemon Sunshine: Add lemon zest to the batter. Use yellow food coloring in the icing. It tastes like a sunny day.
- Berry Surprise: Place one fresh raspberry in the center of each cupcake before baking. It becomes a sweet, hidden jewel.
- Chocolate Dip: After icing, just dip the very top in melted chocolate. Let it set. It’s so elegant and easy.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are a celebration all by themselves. For a party, 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 cake.
What to drink? A cold glass of milk is always my pick. It’s the classic way. For the grown-ups, a little glass of champagne or prosecco is perfect. It’s what those TV ladies would do! Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats yummy. First, cool cupcakes completely. Icing must be set. Then, store them in a tight-lidded container. They will stay fresh on the counter for two days.
You can freeze them for later, too. Freeze unfrosted cupcakes in a single layer. Once solid, pop them into a freezer bag. They keep for two months. Thaw at room temperature before frosting.
I once iced cupcakes warm. What a melted, sweet mess! Patience is a baker’s best friend. Batch cooking the batter saves big time. Mix a double batch and freeze half the batter.
This matters because good food shouldn’t go to waste. A planned treat can brighten a busy day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cupcake Troubles
Even grandmas have baking flops. Here are easy fixes. If cupcakes dome and crack, your oven is too hot. Just lower the temperature by 25 degrees next time.
I remember when my icing was too runny. I added sugar too fast. The fix is simple. Add your powdered sugar one cup at a time. Beat well after each.
Dry cupcakes often mean over-mixing. Mix just until you see no more flour. This matters for texture. Gentle mixing keeps cupcakes soft and tender. It builds your kitchen confidence.
Fun fact: The “Magnolia” in the name comes from the famous New York City bakery! Getting it right matters for flavor. A perfect bite is pure joy. 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. Replace both flours with it.
Q: Can I make them ahead? A: Absolutely. Bake cupcakes a day early. Frost them the day you plan to serve.
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: You can. Just halve all the ingredients. You will get about 12 lovely cupcakes.
Q: Are sprinkles required? A: Of course not! But they are a happy, colorful finish. Use what makes you smile. Which tip will you try first?
Bake Some Joy and Share It
I hope you bake a batch of happiness. The best part is sharing them. Wrap one up for a friend. Leave one for a family member.
Your kitchen is a place for making memories. I would love to see yours. Show me your beautiful creations. Have you tried this recipe? Tag us on Pinterest!
Thank you for baking with me today. I am so glad you’re here. Now, go enjoy a cupcake. You’ve earned it.
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.
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