A Little Story About a Big City
I first saw these cupcakes on my TV. A show about friends in New York City. They sat outside a pretty bakery, talking and laughing. The pink cupcakes looked so happy on the screen.
I thought, “I want to make that feeling.” So I tried the recipe. Now, every time I bake them, I think of good friends. Food can be a memory. That’s why this matters.
Getting Your Kitchen Ready
First, get your butter and eggs out. Let them get cozy on the counter. Room temperature things mix together much better. It makes a smoother batter.
Preheat your oven to 350 degrees. Line your muffin tins with pretty papers. I like the floral ones. It makes the cupcakes feel special before they’re even baked.
The Heart of the Cupcake
Cream the butter and sugar until it’s fluffy. This is the most important step. It puts tiny air bubbles in the batter. Your mixer will make a lovely, soft, pale yellow cloud.
Add the eggs one by one. Then mix in the dry stuff and milk slowly. Don’t overbeat it! Just mix until you can’t see flour. Overmixing makes tough cupcakes. We want them tender.
What’s your favorite part of baking? Is it mixing, or is it the smell from the oven? Tell me.
The Pretty Pink Swirl
The frosting is pure joy. Beat the butter and sugar until it’s silky. This takes a few minutes. Be patient. Then comes the fun part: the pink food coloring.
Add just a drop or two. Mix it in. You can always add more. You want a soft, baby pink color. Fun fact: The real bakery uses a special pink dye. But ours will be just as lovely.
Frost them with a big, generous swirl. Use your knife to make a little peak at the top. Then, add sprinkles! The sprinkles are non-negotiable for me. They make everyone smile.
Why This All Matters
This isn’t just a recipe. It’s a way to make an ordinary day sweet. Sharing these says, “Let’s have a treat and talk.” That’s a wonderful thing to give someone.
I once made these for my granddaughter’s school party. The whole class went quiet while they ate. That’s the best compliment a baker can get. I still laugh at that memory.
Do you have a treat that makes you think of a friend or a favorite show? I’d love to hear about it.
Your Turn to Bake
Now you have the recipe. It’s your turn. Don’t worry if they aren’t perfect. The love you put in is the real ingredient. Doesn’t that batter smell amazing?
When you make them, will you share them with family or friends? Or maybe keep one just for yourself? There’s no wrong answer.
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 Vanilla Buttercream Icing |
| Sprinkles | As desired | For garnish |
My Famous Pink Cloud Cupcakes
Hello, my dear! Come sit. Let’s bake my famous pink cloud cupcakes. I got this recipe from a bakery in New York. I still laugh at that. Me, a country grandma, baking a city-slicker treat! But oh, they are wonderful. The cake is soft as a whisper. The icing is a sweet, fluffy cloud. Doesn’t that smell amazing? Let’s begin.
Ingredients
Add your ingredient list here.
Instructions
Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty paper cups. Now, mix your two flours together in a small bowl. Just give them a little stir. Set that bowl aside for now. This is our dry team.
Step 2: Time for the electric mixer! Put your soft butter in the big bowl. Beat it until it’s smooth. Now, slowly pour in the sugar. Beat it for three whole minutes. It will get pale and fluffy. I watch the clock for this. Add the eggs, one by one. Let each one say hello before adding the next.
Step 3: Here is the magic part. Add your dry team and your milk in turns. Do one-third of the flour, then half the milk. Mix just until you don’t see flour. (My hard-learned tip: overmixing makes tough cupcakes!). Repeat until everything is in. Use a spatula to scrape the sides. The batter will be beautiful.
Step 4: Spoon the batter into your cups. Fill them three-quarters full. This gives them room to rise into perfect little hats. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the middle comes out clean. Let them cool in the pan for 15 minutes. Then, move them to a wire rack. What’s the best tool to test if cupcakes are done? Share below!
Step 5: For the icing, beat the soft butter with four cups of sugar, milk, and vanilla. Beat it until it’s creamy. Now, add more sugar, one cup at a time. Stop when it’s thick and spreadable. You might not use all eight cups! Add a few drops of pink coloring. Swirl it high on each cool cupcake. Top with a shower of sprinkles. There. A pink cloud on a cake.
Cook Time: 20–25 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
These cupcakes are perfect as they are. But sometimes, it’s fun to play. Here are three ideas. Lemon Sunshine: Add lemon zest to the batter. Use yellow icing instead of pink. Berry Surprise: Hide a fresh raspberry in the center of each cupcake before baking. Chocolate Dip: After icing, just dip the very top in melted chocolate. It makes a little hat. Which one would you try first? Comment below!
Serving with a Smile
I love serving these on my old floral plate. They look so cheerful. For a party, put them on a tiered stand. It feels so fancy! They are sweet, so a glass of cold milk is the classic friend. For the grown-ups, a little glass of champagne or prosecco is lovely. The bubbles cut through the sweetness. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats yummy. First, cool cupcakes completely before storing. I learned this the hard way. My first batch steamed up the container and got soggy.
Store them in a sealed container at room temperature for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap. They will keep for two months this way.
Thaw them overnight on the counter. Frost them the next day. This batch-cooking tip is a lifesaver for busy weeks. Having a sweet treat ready matters. It makes a tough day feel softer.
Have you ever tried storing cupcakes this way? Share your tips below!
Fixing Common Cupcake Troubles
Sometimes baking has little bumps. Here are easy fixes. First, sunken middles often mean too much liquid. Measure your milk carefully. I once added a splash extra and they fell.
Second, dry cupcakes come from overbaking. Set a timer! Check them at 20 minutes. A toothpick should have a few moist crumbs. This matters for a tender, soft bite every time.
Third, runny icing happens if you add all the milk at once. Add the milk slowly. Let the sugar absorb it. Getting the icing right builds your confidence. You feel like a real baker.
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 1 teaspoon of xanthan gum too.
Q: Can I make them ahead?
A: Absolutely. Bake and freeze the cakes. Make the icing up to three days ahead. Keep it in the fridge.
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: Any other tips?
A: Room temperature ingredients mix better. Fun fact: This helps create that perfect, fluffy texture we all love!
Which tip will you try first?
Bake Some Joy
I hope you love baking these as much as I do. Sharing them with friends is the best part. It creates a sweet little memory.
I would love to see your creations. Your kitchen stories warm my heart. Please share your photos with our community.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!
Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake the iconic Magnolia Bakery cupcakes from Sex and the City! Easy vanilla cupcake recipe with fluffy vanilla 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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