My First Magnolia Cupcake
I first tried one in New York City. My granddaughter and I stood in a long line. The bakery smelled like sweet vanilla and sugar.
We split one cupcake right there on the street. The frosting was piled so high! We got some on our noses. I still laugh at that. It was pure happiness in a paper wrapper.
Why This Recipe Matters
This isn’t just any cupcake. It’s a little piece of friendship. On that TV show, the friends shared these cupcakes and talked about life.
That’s why this matters. Food tastes better when it’s shared. Making these for someone says, “Let’s sit and talk.” What’s your favorite food to share with a friend?
Grandma’s Baking Tips
Let’s talk about the butter and sugar. You must cream them until fluffy. This means beat them for a full three minutes. Set a timer!
This puts tiny air bubbles in the batter. Those bubbles make the cupcakes light and soft. Also, use room-temperature eggs. Cold eggs can make the batter curdle. It’s a simple step that makes a big difference.
The Famous Pink Frosting
The swirl on top is their signature. It’s like a soft-serve ice cream curl. Use a knife or a spatula to make it. Start in the middle and circle out.
Now for the pink color. Fun fact: The original bakery used a color called “electric pink.” I just add drops until it looks like a spring flower. Doesn’t that smell amazing? The vanilla is the real star here.
A Little Story & A Question
I once forgot the vanilla in the cake batter. The cupcakes tasted plain, like sweet bread. I was so disappointed! But I learned. Now I measure it first and set it aside.
That’s another reason this matters. Little mistakes teach us. They make us better bakers. Have you ever had a baking mistake that taught you something? Tell me about it!
Your Turn to Bake
These cupcakes are perfect for a celebration. Or just a Tuesday. The sprinkles make everyone smile. They add a little crunch.
Will you use classic rainbow sprinkles or pretty pink ones? I can never decide. Share a picture if you make them. I would love to see your swirl.
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 | 4 | Room temperature |
| Milk | 1 cup | For the cupcake batter |
| Vanilla extract | 1 teaspoon | For the cupcake batter |
| Vanilla Buttercream Icing | ||
| Unsalted butter, softened | 1 cup (2 sticks) | For the icing |
| Confectioners’ sugar | 6-8 cups | |
| Milk | 1/2 cup | For the icing |
| Vanilla extract | 2 teaspoons | For the icing |
| Pink food coloring | As needed | Optional, for decoration |
| Sprinkles | As needed | For decoration |
My Famous Magnolia Cupcakes
Hello, my dear! Let’s bake my famous cupcakes. They remind me of my granddaughter’s birthday. She always asks for these. The kitchen smells like sweet vanilla. Doesn’t that smell amazing?
We’ll make them just like the bakery. It’s simpler than you think. I’ll walk you through each step. Ready your mixing bowl and a big smile. Let’s begin.
- Step 1: First, preheat your oven to 350 degrees. Line your muffin tins with pretty papers. I save the colorful ones for holidays. In a small bowl, mix your two flours together. Just give them a little stir. Then set them aside for later.
- Step 2: Now, let’s cream the butter and sugar. Use your electric mixer on medium. The butter must be soft! Beat it until it’s smooth and pale. Add the sugar slowly. It will become light and fluffy. (My hard-learned tip: If your butter isn’t soft, your batter will be lumpy. Patience is key!)
- Step 3: Crack in the eggs, one at a time. Beat well after each one. This makes the cake strong. I still laugh at the time I forgot to crack the shell. What a mess! Next, we’ll add the dry ingredients and milk. Add them in three parts, starting and ending with flour.
- Step 4: Mix just until you see no more dry spots. Please don’t overbeat it! Use a spatula to scrape the bowl. Fill your cupcake liners three-quarters full. Why do we leave space? Share below! Bake for 20-25 minutes. A toothpick should come out clean.
- Step 5: Let the cupcakes cool completely. This is the hardest part! Meanwhile, make the icing. Beat the soft butter with four cups of sugar, milk, and vanilla. Add more sugar until it’s thick and creamy. A few drops of pink coloring makes it perfect. Frost with a big, happy swirl. Top with sprinkles for joy.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Fun Twists to Try
Once you master the classic, try a little twist. It’s fun to play with flavors. Here are three of my favorites. They always bring smiles.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. It’s so fresh and bright.
- Berry Swirl: Drop a teaspoon of raspberry jam into each unbaked cup. Swirl it with a toothpick. A lovely, fruity surprise inside.
- Chocolate Chip Hug: Fold a cup of mini chocolate chips into the batter. The chips melt into little pockets of joy. My grandson’s favorite.
Which one would you try first? Comment below!
Serving Them Up with Style
These cupcakes are a celebration all by themselves. But I love to make them extra special. For a party, place them on a tiered cake stand. It looks so elegant. You could also serve them with a bowl of fresh berries on the side.
What to drink? For the grown-ups, a little sparkling rosé is lovely. The bubbles cut through the sweetness. For everyone, a cold glass of milk is the classic choice. Or a cup of Earl Grey tea with a lemon slice. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats fresh. First, cool cupcakes completely. I learned this the hard way. I once iced a warm cupcake. The frosting melted right off!
Store frosted cupcakes in a sealed container. They stay good on the counter for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap. They will keep for two months.
Thaw frozen cupcakes on the counter. Then frost them fresh. Batch cooking matters for busy days. Having treats ready makes any day brighter. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cupcake Troubles
Sometimes baking has little bumps. Here are easy fixes. First, flat cupcakes. This happens if your baking powder is old. Check the date before you start.
Second, tough or dense cake. Do not overmix your batter. I remember when I mixed too much. The cupcakes were like little bricks! Mix just until you see no more flour.
Third, runny frosting. Your butter might be too soft. Chill it for ten minutes. Then beat it again. Getting it right builds your kitchen confidence. It also makes every bite taste perfect. 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. Add one teaspoon of baking powder.
Q: Can I make them ahead? A: Absolutely. Bake the cakes one day. Frost them the next day.
Q: What if I don’t have self-rising flour? A: Make your own. For this recipe, use 1 1/2 cups all-purpose flour. Add 2 1/4 teaspoons baking powder and 3/4 teaspoon salt.
Q: Can I make a smaller batch? A: You can cut all ingredients in half. It will make about 12 lovely cupcakes.
Q: Any fun twists? A: Try almond extract instead of vanilla. Fun fact: Magnolia Bakery first used their famous vanilla buttercream on banana pudding! Which tip will you try first?
Bake, Share, and Enjoy!
I hope you love baking these as much as I do. Sharing food is sharing joy. It is one of life’s sweetest things.
I would love to see your creations. Did you pick pink frosting? Maybe you chose fun sprinkles. Have you tried this recipe? Tag us on Pinterest! You can find me at @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 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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