A Little Bit of TV Magic
I first saw these cupcakes on my favorite show. Carrie and her friends ate them in New York. I thought, “I need that recipe!”
So I baked them. The kitchen smelled like sweet butter and sugar. It felt like having a fancy city bakery right at home. That’s the magic of a good recipe. It can take you somewhere new.
Getting Your Butter Ready
Let’s start with the butter. It must be soft. Leave it on the counter for an hour. Poke it with your finger. It should give a little.
Why does this matter? Soft butter creams with sugar perfectly. It makes the cupcakes light and fluffy. Hard butter makes lumps. I learned that the hard way once. My cupcakes were dense as bricks! I still laugh at that.
The Heart of the Batter
Now, cream the butter and sugar. Beat them until they look pale and fluffy. Doesn’t that smell amazing? Add the eggs one at a time. This helps them mix in smoothly.
Here’s the fun part. Add your dry flour mix and milk. Do it in turns. Start and end with the flour. Mix just until you see no more white streaks. Overmixing makes tough cupcakes. Be gentle with your batter.
What’s your favorite part of baking? Is it mixing, or is it the smell from the oven? Tell me in the comments.
Baking and the Big Swirl
Fill your liners three-quarters full. This gives them room to rise into perfect domes. Bake them. Your kitchen will fill with a warm, vanilla hug.
Let them cool completely. This is important. Icing a warm cupcake is a mess. The frosting just melts right off. Patience is a baker’s secret tool.
Now for the famous swirl! Use a knife or a spatula. Start at the outside edge. Swirl into a high peak in the center. It’s easier than it looks. I promise.
The Pink Frosting Cloud
The buttercream is a dream. It’s just butter, sugar, milk, and vanilla. Whip it until it’s smooth and creamy. Then comes the pink.
Add just a drop or two of food coloring. Mix it in. You get the prettiest soft pink. Fun fact: The original bakery uses a special pink color. But your homemade shade is just as lovely.
Why does this matter? That pink swirl is the signature. It’s happy. It’s special. It turns a simple cupcake into a celebration. Do you like pink frosting, or would you try a different color?
Your Turn to Bake
There you have it. Magnolia Bakery cupcakes from your own oven. They are sweet, soft, and topped with a cloud.
Share them with friends. It makes them taste even better. My grandkids love the sprinkles on top. The crunch makes them giggle.
Will you make these for a special day? Or just for a sweet Tuesday? Let me know how yours turn out. I love hearing your baking stories.
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 the Vanilla Buttercream Icing |
| Sprinkles | As desired | For decoration |
Magnolia Bakery’s Famous Cupcakes
Hello, my dears. It’s Chloe. Let’s bake something special today. We’re making the famous Magnolia Bakery cupcakes. I saw them on a TV show years ago. I still laugh at that. The recipe is pure, simple joy. It reminds me of birthday parties. Your kitchen will smell like a sweet dream.
We’ll make the cupcakes first, then the fluffy pink icing. Doesn’t that sound lovely? Just follow these easy steps. I’ll tell you a story as we go. My granddaughter once used an entire bottle of pink dye. We had neon pink icing for weeks! It was so funny.
- Step 1: First, heat your oven to 350°F. Line your muffin tins with pretty papers. Now, mix your two flours together in a bowl. Set it aside for later. This is our dry mixture. It’s the base of our cupcakes.
- Step 2: Now, let’s make the batter. Cream the softened butter in a big bowl. Use your mixer on medium speed. Add the sugar slowly. Beat it until it’s light and fluffy. This takes about three minutes. It looks like pale yellow clouds.
- Step 3: Add the eggs, one at a time. Beat well after each one. This makes the cake nice and tender. Now, add your flour mix and milk. Add them in three parts, starting and ending with flour. Mix just until you see no more dry spots. (My hard-learned tip: Don’t overmix! It makes cupcakes tough).
- Step 4: Spoon the batter into your papers. Fill them about three-quarters full. This gives them room to rise. Bake for 20 to 25 minutes. They’re done when a toothpick comes out clean. Let them cool completely before icing. What’s your favorite cupcake liner color? Share below!
- Step 5: Time for the buttercream! Beat the butter with four cups of sugar. Add the milk and vanilla. Beat until it’s smooth and creamy. Add more sugar until it’s thick and spreadable. Now, add a few drops of pink food coloring. Swirl it on your cooled cupcakes. Top with sprinkles right away!
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Sweet Twists to Try
The classic recipe is perfect. But sometimes, a little change is fun. Here are three ideas for you. They are all delicious. Try one next time you bake.
- Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. It’s so fresh and bright.
- Berry Swirl: Fold a handful of fresh raspberries into the batter. Your cupcakes will have lovely pink pockets. Doesn’t that sound amazing?
- Chocolate Chip Surprise: Stir a cup of mini chocolate chips into the batter. Use a chocolate buttercream frosting. A classic for a reason!
Which one would you try first? Comment below!
Serving Them Up with Style
These cupcakes are a celebration all by themselves. But here’s how I like to serve them. It makes a simple treat feel extra special. I think presentation is part of the love.
Arrange them on a beautiful cake stand. Add a few fresh flowers nearby. You could also serve them with a small bowl of berries. The tart fruit is lovely with the sweet icing. For a drink, I have two perfect pairings.
A cold glass of milk is always the best friend of a cupcake. For the grown-ups, a little glass of champagne or prosecco is wonderful. The bubbles cut through the sweetness so nicely. 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 that the hard way. My first batch got soggy from warm icing.
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.
You can freeze the icing separately in another container. Thaw both overnight in the fridge. This batch-cooking trick is a lifesaver for busy weeks. It means you can have a homemade treat anytime.
Have you ever tried storing cupcakes this way? Share your tips below!
Common Cupcake Troubles and Fixes
Sometimes baking doesn’t go as planned. That’s okay. Here are three common fixes. First, sunken middles often mean too much liquid or leavening.
Measure your flour carefully. I once used a heaping cup by mistake. The cupcakes were dense. Second, cracked tops happen if the oven is too hot.
Use an oven thermometer to check. This simple tool builds confidence. Third, runny icing means you need more sugar. Just add it slowly until it’s thick.
Getting these basics right matters. It makes your kitchen time more fun. It also ensures every bite is fluffy and 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 that substitutes 1-to-1.
Q: Can I make parts ahead? A: Absolutely. Bake the cakes a day early. Make the icing the next day.
Q: What if I don’t have self-rising flour? A: Mix 1 cup all-purpose flour with 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. It works perfectly for a smaller batch.
Q: Any fun topping ideas? A: Try colored sugar or edible flowers. *A fun fact: Magnolia Bakery first used their now-famous pink icing just to be different!* Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these as much as I do. Sharing them with friends is the best part. It creates sweet memories around the kitchen table.
I would love to see your beautiful creations. Please share your photos with our community. 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 cupcakes! This famous Sex and the City recipe yields perfect vanilla cupcakes with fluffy pink 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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