My First Magnolia Cupcake
I first tried one in New York City. My granddaughter begged me to go. The line was so long! But that first bite was magic. It was sweet, soft, and so pretty. I knew I had to make them at home.
I came home and practiced. My kitchen was a mess of flour and sprinkles. I still laugh at that. Getting that perfect swirl on top took time. Why does this matter? Because some treats are worth the wait. They become little bites of joy.
Let’s Make the Batter
Start with room-temperature butter and eggs. This is my secret. It makes everything blend smoothly. Cream the butter and sugar until it’s fluffy. Doesn’t that smell amazing? It smells like promise.
Add your eggs one by one. Then mix in the dry stuff and milk. Go slow. Do not overbeat the batter. A few lumps are just fine. What’s your favorite part of baking? Is it mixing or the smell from the oven?
The Famous Pink Icing
The icing is what makes it special. It’s sweet and cloud-like. You start with a whole cup of soft butter. Then you add lots of powdered sugar and a splash of milk. The vanilla makes it sing.
Now for the pink! Add just a drop or two of food coloring. Mix it until it’s a soft, baby pink. Fun fact: The original bakery uses a special pink dye. But yours will be just as lovely. Why does this matter? The color makes it fun. It turns a cupcake into a celebration.
Baking & The Perfect Swirl
Fill your cupcake liners three-quarters full. This gives them space to rise into a perfect dome. Bake them until they are golden. A toothpick should come out clean.
Let them cool completely. This is important. Icing a warm cupcake is a sad, melty mess. Then, load up your knife with pink icing. Start at the edge and swirl into the center. Do you like lots of icing or just a little?
Share Your Cupcake Story
These cupcakes are from a famous TV show. But to me, they are about sharing. I make them for birthdays and bad days. They always bring a smile.
That’s the real recipe. It’s butter, sugar, and a little love. Tell me, what treat makes you think of a happy memory? I’d love to hear your story. And don’t forget the sprinkles!
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 desired | For decoration |
| Sprinkles | As desired | For decoration |
My Famous Magnolia Cupcakes (Just Like the TV Show!)
Hello, my dear! Come sit. Let’s bake my famous cupcakes. They’re the ones from that fancy New York bakery. I saw it on a TV show years ago. I still laugh at that. I’ve been making them ever since. The vanilla smell fills your whole kitchen. Doesn’t that smell amazing? It’s pure happiness in a paper liner. Let’s begin.
Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty papers. I like the pastel ones. Now, mix your two flours in a small bowl. Just give them a little stir. Set that bowl aside for later. This is our dry team.
Step 2: Now for the fun part. In your big mixer bowl, beat the softened butter. It should be smooth and creamy. Slowly pour in the sugar while mixing. Beat it for three whole minutes. It will get light and fluffy. This makes the cupcakes tender. (My hard-learned tip: Your butter must be soft! If it’s cold, you’ll have lumps.)
Step 3: Crack in the eggs, one at a time. Mix well after each one. This helps everything become friends. Now, add your dry team and the milk. Add them in turns: some flour, then milk, then flour. Mix just until you don’t see flour anymore. Overmixing makes tough cupcakes. Why do we add things in turns? Share below!
Step 4: Spoon the batter into your liners. 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. Let them cool completely. I know, it’s hard to wait!
Step 5: Time for the pink icing! Beat the butter with some sugar, milk, and vanilla. Keep adding sugar until it’s thick and spreadable. Now, add a few drops of pink food coloring. Swirl it on thick with a knife. Top with a mountain of sprinkles. There you have it. A little bite of joy.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Let’s Get Creative With Your Cupcakes!
Once you master the classic, try a twist. It’s like giving the recipe a new dress. Here are three of my favorites. They always surprise my grandchildren.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk.
- Berry Surprise: Hide a fresh raspberry in the center of each cupcake before baking.
- Cookies & Cream: Mix crushed chocolate sandwich cookies into the frosting. Top with a cookie half.
Which one would you try first? Comment below!
The Perfect Way to Serve Them
These cupcakes are a celebration. Serve them on a big, fancy cake stand. It makes them look extra special. For a party, put different colored sprinkles in small bowls. Let guests decorate their own. It’s so much fun.
What to drink? 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 icing beautifully. 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 steamed up the container and got soggy.
Store them in an airtight container at room temperature. They will stay fresh for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap. They freeze beautifully for a month.
Thaw them overnight on the counter. Frost them the next day. This is a great batch-cook trick. Making the cupcakes ahead saves you time for parties. It makes hosting so much easier and less stressful.
Have you ever tried storing cupcakes this way? Share your tips below!
Simple Fixes for Common Cupcake Troubles
Even grandmas have baking days that go a little sideways. Here are some easy fixes. If your cupcakes dome too much, your oven might be too hot. I remember when my first batch looked like little mushrooms!
An oven thermometer helps. Getting the temperature right matters. It gives you even, flat tops for frosting. If your icing is too runny, add more powdered sugar slowly. If it’s too thick, add milk one teaspoon at a time.
Getting the consistency right matters. It makes decorating fun instead of frustrating. If your cupcakes are dry, you may have overmixed the batter. Just mix until you no longer see dry flour. Gentle mixing keeps them tender.
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 in it.
Q: Can I make parts ahead?
A: Absolutely. Bake the cupcakes a day early. Make the frosting the day of.
Q: What if I don’t have self-rising flour?
A: For one cup, mix 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt. Fun fact: This is how my grandma always did it!
Q: Can I halve the recipe?
A: You can. Just halve all the ingredients exactly. It works perfectly for a smaller batch.
Q: Are sprinkles required?
A: Not required, but highly recommended! They add a little joy and crunch.
Which tip will you try first?
Bake Some Joy and Share It
I hope you love baking these as much as I do. The best part is sharing them. Give a cupcake to a neighbor or a friend. It spreads a little sweetness.
I would love to see your creations. Your kitchen stories make my day. Please share a photo of your beautiful cupcakes with me.
Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!
Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Recreate Carrie’s iconic NYC cupcakes from Sex and the City! This famous Magnolia Bakery vanilla cupcake recipe is perfectly sweet and nostalgic.
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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