My First Magnolia Cupcake
I first tried one in New York. My granddaughter bought it for me. It was so tall and pink.
I took one bite. It was the softest cake I ever tasted. The frosting was sweet like a cloud. I knew I had to make them at home. I still smile thinking of that day.
Why The Simple Things Work
This recipe uses simple ingredients. Butter, sugar, flour, eggs. Nothing fancy. But when you mix them just right, magic happens.
That is the first lesson. Good food does not need to be complicated. It needs care. Taking time to cream the butter and sugar matters. It makes the cupcakes light. This makes your first bite wonderful.
A Little Kitchen Story
I made these for a book club once. I was so nervous. My friend Sarah watched me mix the batter.
I added the pink coloring. “That’s the color of happiness,” Sarah said. We all laughed. The cupcakes were a big hit. Now I think of my friends when I see that pink frosting. What color makes you think of happiness?
Making Your Cupcakes
Preheat your oven to 350 degrees. Line your muffin tins. Now, mix your two flours in a bowl. Set it aside.
Cream the soft butter until smooth. Add the sugar slowly. Beat it until it looks fluffy. Add eggs, one by one. Now add the flour mix and milk in turns. Do not overbeat! Just mix until it is combined.
The Famous Pink Frosting
This buttercream is a dream. Start with soft butter. Add lots of powdered sugar and some milk. Beat it for a few minutes. Doesn’t that smell amazing?
Make it thick enough to spread. Now, add a few drops of pink food coloring. Fun fact: The bakery uses a special shade of pink. But your favorite pink is the perfect one. Do you like a little or a lot of frosting on your cupcakes?
Baking With Love
Fill your liners three-quarters full. Bake for about 25 minutes. Let them cool completely before frosting. This is the second big lesson. Patience makes a better cupcake. Rushing warm cupcakes ruins the frosting.
Swirl the frosting high. Add sprinkles for joy. These cupcakes are about sharing sweetness. They remind us to enjoy little treats with people we love. What is your favorite treat to share with friends?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Self-rising flour | 1-1/2 cups | For cupcakes |
| All-purpose flour | 1-1/4 cups | For cupcakes |
| Unsalted butter, softened | 1 cup (2 sticks) | For cupcakes |
| Granulated sugar | 2 cups | For cupcakes |
| Large eggs, room temperature | 4 | For cupcakes |
| Milk | 1 cup | For cupcakes |
| Vanilla extract | 1 teaspoon | For cupcakes |
| 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 | For garnish | For decoration |
My Famous Magnolia Cupcakes
Hello, my dear! Let’s bake my famous cupcakes. They remind me of my granddaughter’s first big city visit. She brought a box home, all pink and perfect. I knew I had to make my own version. The kitchen smells like sweet vanilla and happy memories. Doesn’t that sound lovely?
We’ll start by getting everything ready. This makes the baking so peaceful. Here is how we make the magic happen.
- Step 1: First, preheat your oven to 350°F. Line your muffin tins with pretty papers. I love using floral ones. In a small bowl, mix your two flours together. Just give them a little stir. Set this bowl aside for now.
- Step 2: 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. I still laugh at how my mixer once danced off the counter!
- Step 3: Crack in the eggs, one at a time. Beat well after each one. This makes the batter nice and creamy. Next, we’ll add our dry ingredients and milk. Add them in three parts: flour, then milk, then flour. Mix just until you can’t see flour anymore. (My hard-learned tip: Don’t overmix! It makes cupcakes tough).
- Step 4: Spoon the batter into your lined cups. Fill them about three-quarters full. This gives them room to rise into perfect little domes. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the center comes out clean. What’s your favorite way to test if a cake is done? Share below!
- Step 5: Let the cupcakes cool in the pan for 15 minutes. Then, move them to a wire rack. They must be completely cool before we frost them. Patience is key here! While they cool, let’s make the buttercream icing.
- Step 6: For the icing, beat the soft butter with 4 cups of sugar, milk, and vanilla. Beat it for a few minutes until it’s smooth. Then, add more sugar, one cup at a time. Stop when it’s thick and spreadable. You might not need all 8 cups. Add a few drops of pink coloring. Doesn’t that look pretty?
- Step 7: Frost those cool cupcakes generously. Use your knife to make a lovely swirl on top. Finish with a pinch of sprinkles. There! You’ve made something truly special.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
The basic recipe is a dream. But sometimes, it’s fun to play. Here are three simple twists I adore. They make the cupcakes feel new again.
- Lemon Sunshine: Use lemon extract instead of vanilla. Add a teaspoon of lemon zest to the batter. Top with yellow sprinkles.
- Berry Swirl: Drop a teaspoon of raspberry jam into each cupcake before baking. The berry surprise in the middle is so good.
- Chocolate Chip Joy: Fold a cup of mini chocolate chips into the batter. Use chocolate sprinkles on top for double the fun.
Which one would you try first? Comment below!
Serving Them Up With Style
These cupcakes are stars on their own. But a little presentation makes a party. For a tea time, serve them on a tiered cake stand. Add some fresh strawberries on the side. The pink and red look so cheerful together.
For drinks, a cold glass of milk is always perfect. For the grown-ups, a little glass of champagne or prosecco is lovely. The bubbles cut through the sweet frosting beautifully. It feels very fancy, just like the city.
Which would you choose tonight?
Keeping Cupcakes Happy and Fresh
Let’s talk about keeping these sweet treats fresh. First, cool cupcakes completely. Any warmth makes frosting melt. Store them in a sealed container at room temperature for two days.
For the freezer, skip the frosting. Wrap plain cupcakes tightly in plastic. They freeze beautifully for a month. Thaw them on the counter before you frost.
I once frosted cupcakes before freezing. What a sticky, messy lesson that was! Now I know better. Batch cooking the batter is a smart move too.
It means fresh cupcakes anytime. This matters because it saves you time on busy days. You deserve a sweet treat without all the work.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Sometimes baking has little hiccups. Here are three easy fixes. First, sunken middles. This often means too much leavening or under-baking.
I remember when my first batch sank. I was so disappointed! Just check your flour is self-rising. And test with a toothpick for doneness.
Second, dry cupcakes. Over-mixing the batter is usually the culprit. Mix just until you see no more dry flour. This matters for a tender crumb.
Third, runny frosting. Your butter might be too soft. Chill it for ten minutes. Then beat again. This gives you perfect swirls.
Getting it right builds your kitchen confidence. It also makes every bite more delicious. 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 already in it.
Q: How far ahead can I make them? A: Bake cupcakes one day ahead. Frost them the day you plan to serve. They taste best fresh.
Q: What if I don’t have self-rising flour? A: For each cup, use 1 cup all-purpose flour. Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Q: Can I make a smaller batch? A: Absolutely. Just halve all the ingredients. You’ll get about 12 lovely cupcakes instead.
Q: Any fun twists? A: Try a drop of almond extract in the frosting. Fun fact: Magnolia Bakery’s original vanilla buttercream uses a clear vanilla extract! Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these as much as I do. It’s a simple joy. Sharing them with friends is even better.
I would love to see your creations. Your kitchen stories make my day. Please share your photos with our community.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchenNook! I can’t wait to see your beautiful pink swirls. 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 Sex and the City recipe yields perfect vanilla cupcakes with fluffy 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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