A Little Slice of TV History
Let’s talk about a famous bakery. Magnolia Bakery in New York became a star. It was on a show called “Sex and the City.”
On the show, friends ate cupcakes and talked. Suddenly, everyone wanted these pink-frosted treats. I love that a simple cupcake can bring so much joy. It reminds me that food is about sharing moments.
Grandma’s Mixing Bowl Wisdom
Now, let’s bake. First, soften your butter. Room-temperature butter creams like a dream. This matters because it makes your cupcakes light and fluffy.
Add the sugar slowly. Beat it until it looks pale and happy. Then add eggs, one by one. This helps everything get along in the bowl. My grandkids always fight over who cracks the eggs. I still laugh at that.
The Secret to a Tender Crumb
Here is the big trick. Mix your dry and wet ingredients in turns. Add some flour, then some milk. Do this three times. It keeps the batter gentle.
Do not overbeat! Just mix until you see no more flour. Overmixing makes tough cupcakes. We want them soft as a cloud. Fun fact: The type of flour matters here. Self-rising flour has baking powder already in it!
That Famous Pink Swirl
The frosting is pure fun. Start with your butter and some sugar. It will look like a snowy mess. Then add the milk and vanilla. Doesn’t that smell amazing?
Keep adding sugar until it’s thick and spreadable. Now for the magic. Add a few drops of pink food coloring. Stir it until it’s a perfect pastel pink. What’s your favorite frosting color? Mine will always be this soft pink.
Making Memories in the Kitchen
Let the cupcakes cool completely. This is the hardest part! Frost them with a generous swirl. Top with sprinkles for a happy crunch.
This recipe matters because it’s about more than eating. It’s about making something beautiful with your own hands. Share them with someone you love. Did you bake these with a friend or family member? Tell me about your baking partner.
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 decoration |
| Sprinkles | As needed | 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 around the block! The secret is in the soft, simple vanilla cake. And that fluffy pink frosting piled high. Doesn’t that sound lovely? We’ll make our own magic right here. I’ll tell you stories as we go.
Step 1
First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty papers. Now, mix your two flours together in a bowl. Just give them a little stir. Set them aside for a moment. This is our dry team.
Step 2
Time for the electric mixer! Beat the softened butter until it’s smooth. It should look like pale yellow cream. Now, slowly add the sugar. Keep mixing for three minutes. It will become light and fluffy. I still laugh at that. It reminds me of a cloud.
Step 3
Crack in the eggs, one at a time. Let each one disappear into the mix before adding the next. This makes the batter strong and happy. Now, we bring the teams together. Add some flour, then some milk and vanilla. Repeat until everything is just combined. (My hard-learned tip: Do not overmix! A few lumps are just fine).
Step 4
Spoon the batter into your papers. Fill them about three-quarters full. This gives them space to rise into perfect domes. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the center comes out clean. What’s your favorite cupcake liner color? Share below!
Step 5
Let the cupcakes cool completely. Patience is key here! For the icing, beat the butter with four cups of sugar, milk, and vanilla. It will be very sweet. Add more sugar until it’s thick and spreadable. Now, add a few drops of pink coloring. Swirl it high on each cool cupcake. Top with sprinkles for pure happiness.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: About 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. They make the cupcakes feel new again. My grandkids always beg for the confetti version.
- Confetti Celebration: Add a handful of rainbow sprinkles to the batter. It makes every bite a party!
- Berry Swirl Frosting: Mash a few raspberries. Swirl the bright pink jam into your white buttercream.
- Lemon Sunshine: Use lemon extract instead of vanilla. Add a little yellow zest to the frosting. So bright and cheerful.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are a celebration all by themselves. But I love making a moment special. For a party, arrange them on a tall cake stand. It looks so fancy! You could also serve them with fresh berries on the side. A little fruit makes it feel balanced.
What to drink? For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweet frosting. For everyone, a cold glass of milk is the classic choice. Or a cup of milky tea. It’s the perfect cozy bite and sip. 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 them in a sealed container at room temperature. They will stay fresh for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap.
Thaw them overnight on the counter. The buttercream can be made ahead, too. Keep it in the fridge for a week. Just let it soften and re-whip before using.
Batch cooking saves so much time for busy weeks. It also means you always have a sweet gift ready. This matters because homemade joy should be easy to share. Have you ever tried storing cupcakes this way? Share below!
Simple Fixes for Common Cupcake Troubles
Even grandmas have baking days that go sideways. Here are three easy fixes. First, if your cupcakes dome too much, your oven might be too hot. I once made a batch of little mushroom tops!
An oven thermometer helps you know the real temperature. Second, if your icing is too runny, add more powdered sugar. If it’s too thick, add a teaspoon of milk. Getting the consistency right matters. It makes decorating fun instead of frustrating.
Third, dense cupcakes often come from overmixing the batter. Mix just until you see no more dry flour. Gentle mixing keeps them light and fluffy. This matters because texture is just as important as taste. 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 bake them ahead of time? A: Absolutely. Bake, cool, and freeze them unfrosted for up to two months.
Q: What if I don’t have self-rising flour? A: For each cup, use 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
Q: Can I halve the recipe? A: You can. Just halve all the ingredients. You’ll get about 12 lovely cupcakes.
Q: Are the pink color and sprinkles needed? A: Not at all! Plain vanilla icing is delicious. *Fun fact: The original bakery sold mostly plain white cupcakes!* Which tip will you try first?
Bake, Share, and Enjoy
I hope you have the best time baking these. The kitchen is my favorite place for making memories. I would love to see your creations.
Share a photo of your finished cupcakes with a friend. It spreads a little sweetness in the world. 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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