A Little Slice of TV History
These cupcakes are famous. They were on a big TV show. The characters loved them. I think that’s so fun.
Baking them feels like being part of a story. It connects us to happy TV moments. That’s why this matters. Food can be a little piece of joy we all share.
Let’s Talk Batter
First, we mix the butter and sugar. Cream them until fluffy. This makes the cupcakes light. Add the eggs one by one. This helps them mix in smoothly.
Now, add the flour and milk. Do it in parts. Mix just until you see no dry spots. Over-mixing makes tough cupcakes. We want them tender and soft.
My Pink Icing Story
The icing is my favorite part. I once made it for my granddaughter’s birthday. We added the pink coloring together. She turned the whole bowl bright pink! I still laugh at that.
It’s a simple buttercream. You control the sweetness. Add the sugar slowly. Stop when it tastes right to you. What’s your favorite cupcake frosting? Is it chocolate or something else?
Baking and Cooling
Fill the liners three-quarters full. This gives them space to rise. They will get nice round tops. Doesn’t that smell amazing while they bake?
Cooling is very important. I know it’s hard to wait. But warm cupcakes melt the icing. Let them cool completely on a rack. Patience makes a prettier treat.
The Final Flourish
Time to frost! Use a knife to make a big swirl on top. That’s the Magnolia Bakery signature look. Then add your sprinkles. Have you ever tried a different topping, like crushed candy?
Fun fact: The original bakery uses a classic “swirl and dip” method for their sprinkles. They twirl the frosted top in a bowl of them!
Sharing these is the best part. That’s why this matters. A homemade cupcake says, “I thought of you.” It’s a small gift of sweetness. Will you share yours with friends or family?
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 cupcakes |
| Granulated sugar | 2 cups | |
| Large eggs, room temperature | 4 | |
| Milk | 1 cup | For the cupcakes |
| Vanilla extract | 1 teaspoon | For the cupcakes |
| Unsalted butter, softened | 1 cup (2 sticks) | For the Vanilla Buttercream Icing |
| Confectioners’ sugar | 6-8 cups | |
| Milk | 1/2 cup | For the Vanilla Buttercream Icing |
| Vanilla extract | 2 teaspoons | For the Vanilla Buttercream Icing |
| Pink food coloring | As needed | Optional, 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 them on a TV show once. I still laugh at that. Making them feels like a little party.
We’ll make the cake soft and the icing fluffy. Doesn’t that smell amazing? Just follow these simple steps with me. It’s like we’re baking together in my sunny kitchen.
- Step 1: First, get your oven warm. Set it to 350 degrees. Line your muffin tins with pretty papers. I love the polka-dot ones. In a small bowl, mix your two flours together. Just give them a little stir. Now set that bowl aside for later.
- Step 2: Now for the fun part! Beat the softened butter until it’s smooth. Slowly add the sugar. Keep mixing for three minutes. It will become light and fluffy. Add the eggs, one by one. Let each one say hello to the butter first.
- Step 3: Time to mix it all. Add some flour, then a bit of milk and vanilla. Repeat until everything is in the bowl. (My hard-learned tip: do not overbeat! Just mix until you see no more flour.) The batter will be lovely and thick. Use a spoon to fill your cupcake papers.
- Step 4: Bake them for about 25 minutes. Your kitchen will smell wonderful. Check with a toothpick. If it comes out clean, they’re done! Let them cool in the pan. Then move them to a rack. Why do we let them cool completely before icing? Share below!
- Step 5: Let’s make the buttercream. Beat the butter with some sugar, milk, and vanilla. Keep adding sugar until it’s thick and spreadable. Now, add a tiny drop of pink coloring. It makes them so happy and pretty. Swirl that icing on high. Finish with a shower of sprinkles.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
Once you master the classic, try a little twist! It’s how recipes become your own. Here are three ideas I adore. They are simple but feel so special.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. Top with yellow sprinkles.
- Berry Swirl: Fold fresh raspberries into the batter. Your cupcakes will have pretty pink pockets. Use a plain vanilla frosting.
- Chocolate Chip Hug: Stir in a cup of mini chocolate chips. The little melts of chocolate are a happy surprise. Everyone loves this one.
Which one would you try first? Comment below!
Serving with a Smile
These cupcakes are stars all on their own. But I love making a moment feel special. For a party, arrange them on a tall cake stand. It looks so grand. You could also serve each one on a tiny plate. Add a fresh strawberry on the side.
What to drink? A cold glass of milk is always perfect. It’s my favorite. For a grown-up treat, a little glass of champagne is nice. The bubbles cut through the sweet icing. Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping these sweet treats perfect. First, cool cupcakes completely. I learned this the hard way. I once iced a warm cupcake. The frosting melted into a big, sweet puddle.
Store frosted cupcakes in a container at room temperature. They will stay good for two days. You can freeze unfrosted cupcakes for up to three months. Wrap them tightly in plastic wrap first.
Thaw them overnight on the counter before frosting. This matters because good storage keeps the cake soft. It saves you from last-minute baking stress too. 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 some easy fixes. If your cupcakes are dry, you may have overmixed the batter. Mix just until you see no more dry flour.
If the tops dome too much, your oven might be too hot. An oven thermometer helps a lot. I remember when my first batch looked like little mushrooms!
If your frosting is too runny, add more powdered sugar. If it’s too thick, add a tiny bit more milk. Getting this right matters for your confidence. It also makes your cupcakes look and taste wonderful. 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 replaces all-purpose flour.
Q: Can I bake them ahead of time? A: Absolutely. Bake them a day early. Frost them the day you plan to serve.
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 make a smaller batch? A: You can cut all the ingredients in half very easily. It works perfectly.
Q: Are the sprinkles needed? A: Not needed, but so much fun! They add a happy crunch. *Fun fact: The original bakery sells over 5,000 cupcakes on a busy day!* Which tip will you try first?
Share Your Sweet Creations
I hope you have fun baking these. It is about the joy you share. Seeing your family smile is the best reward.
I would love to see your beautiful cupcakes. Please share a picture of your finished treats. It makes my day to see your kitchen wins.
Have you tried this recipe? Tag us on Pinterest! I am cheering for you from my kitchen. Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Recreate Carrie’s favorite NYC treat! Our iconic Sex and the City Magnolia Bakery cupcake recipe is pure vanilla bliss.
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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