A Little Story About a Big City
I first tried a Magnolia cupcake in New York. My granddaughter took me. The line was out the door! We finally got our pink box.
One bite and I understood. It was pure, sweet happiness. I knew I had to make them at home. Now I can share that joy with you.
Why This Recipe Feels Special
This isn’t just any cupcake. It’s a taste of a fun TV show. It reminds people of friendship and big dreams.
That matters. Food tied to a happy memory tastes sweeter. Baking these is like sharing a little piece of that magic. What food reminds you of a favorite show or book?
Secrets of the Batter
Let’s start baking. Room temperature butter and eggs are key. They mix together so much smoother. It makes the cake light.
Mix the flours first. That’s an old baker’s trick. It keeps everything even. Add the wet and dry ingredients slowly. Patience makes a tender cupcake.
The Famous Pink Frosting
Now for the best part. The buttercream is a cloud of sugar. Start with four cups of sugar. Add more until it feels just right.
Then, add a drop or two of pink color. It makes it so cheerful. Fun fact: The pink frosting became their signature look. It just makes people smile! Do you like your frosting thick and fluffy, or thin and sweet?
A Lesson in Sharing
I once made a double batch for a church sale. They sold out in ten minutes! I still laugh at that. A little boy asked if I was a “cake wizard.”
That’s the second reason this matters. Sharing what you bake spreads joy. It connects you to people. It’s a simple, sweet gift. Will you share these cupcakes with someone special?
Your Turn to Bake
Fill the liners three-quarters full. This gives them space to rise into perfect domes. Doesn’t that smell amazing while they bake?
Let them cool completely before frosting. I know, it’s hard to wait! The final swirl with a knife is your signature. Add sprinkles for a happy finish.
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 garnish |
My Famous Magnolia Cupcakes (Just Like the TV Show!)
Hello, my dear! Let’s bake something special today. These are the famous Magnolia Bakery cupcakes. I first made them for my granddaughter’s birthday. She felt so glamorous, like a movie star. Doesn’t that smell amazing?
We’ll make the cupcakes first, then the fluffy pink icing. I still laugh at that. I once used salted butter by mistake. What a salty, sweet surprise! So let’s get our ingredients ready. Room temperature butter is your best friend here. It makes everything so smooth.
Step 1: First, heat your oven to 350°F. Line your muffin tins with pretty papers. Now, mix your two flours together in a small bowl. Just give them a little stir. Set that bowl aside for a moment. We’ll come back to it soon.
Step 2: Time to use your mixer! Beat the softened butter until it’s smooth. Now slowly add the sugar. Keep mixing for about three minutes. It will become light and fluffy. Add the eggs, one by one. Let each one say hello before adding the next.
Step 3: Now, add your flour and milk. Do it in three little parts. Start with some flour, then some milk, then flour again. Mix just until you don’t see dry spots. (Here’s a hard-learned tip: Overmixing makes tough cupcakes! Just blend it gently).
Step 4: Spoon the batter into your papers. 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 middle comes out clean. Let them cool completely. I know, waiting is the hardest part!
Step 5: For the icing, beat the butter with four cups of sugar. Add the milk and vanilla. Beat it until it’s dreamy and creamy. Then add more sugar, a cup at a time. Stop when it’s thick and spreadable. Now, add a few drops of pink coloring. Stir it all through. What’s your favorite color for frosting? Share below!
Step 6: Finally, frost those cool cupcakes! Use a knife to make a nice swirl on top. Finish with a handful of colorful sprinkles. There you have it. A little bite of pure happiness.
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking
Three Fun Twists to Try
These cupcakes are perfect as they are. But sometimes, it’s fun to play. Here are three simple ideas. They feel like a whole new treat.
Lemon Sunshine: Add lemon zest to the batter. Use yellow food coloring in the icing. It tastes like a sunny afternoon.
Berry Swirl: Drop a teaspoon of raspberry jam into each cupcake before baking. The berry center is a wonderful secret.
Chocolate Chip: Stir a cup of mini chocolate chips into the batter. Everyone loves finding those little chocolate bits.
Which one would you try first? Comment below!
Serving Them Up with Style
Presentation is part of the fun. Place cupcakes on a fancy cake stand. It makes any table look like a party. Scatter a few extra sprinkles around the plate. So pretty!
What to drink? A cold glass of milk is always my first choice. It’s the classic partner. For a grown-up treat, a little glass of sparkling rosé is lovely. The bubbles cut through the sweet icing perfectly.
Which would you choose tonight?
Keeping Cupcakes Fresh and Happy
Let’s talk about keeping your cupcakes lovely. First, cool them completely. Icing a warm cupcake makes a melty mess. Store them in a sealed container at room temperature for two days.
For the freezer, wrap unfrosted cupcakes tightly. They will keep for two months. Thaw them in the wrapper overnight. This stops them from drying out. I once iced a frozen cupcake by mistake. It was a very sad, soggy surprise!
You can bake the cakes ahead for a party. Just frost them the day of. This matters because it takes the rush away. You can enjoy your own gathering. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cupcake Troubles
Even grandmas have baking flops. Here are easy fixes. If your cupcakes dome too much, your oven may be too hot. Try reducing the temperature by 25 degrees. This gives them time to rise gently.
Is your icing too runny? Add more confectioners’ sugar slowly. Is it too thick? Add milk one teaspoon at a time. I remember when my first buttercream was like cement. We used it as glue for cookie houses!
Getting the batter right matters. Do not overmix after adding flour. Just mix until you see no dry spots. Overmixing makes cupcakes tough. Gentle handling makes them soft and light. This builds your kitchen confidence. 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 made for baking.
Q: How far ahead can I make them? A: Bake cakes up to two days ahead. Frost them the day you 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 halve the recipe? A: You can. Just halve all the ingredients exactly. Use two eggs by cracking one, beating it, and using half.
Q: Any fun topping ideas? A: Try colored sugar or edible flowers. *A fun fact: Magnolia Bakery first used their now-famous pink frosting just for spring!* Which tip will you try first?
Bake Some Joy and Share It
I hope you bake a batch of these soon. Share them with someone you love. The best recipes are the ones we make together.
I would love to see your beautiful creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesKitchenNook.
Thank you for baking with me today. Happy cooking!
—Chloe Hartwell.
Sex and the City Magnolia Cupcakes Recipe
Description
Bake Carrie’s iconic Magnolia cupcakes from Sex and the City. This famous vanilla cupcake recipe with pink buttercream is perfect for brunch or a girls’ night in.
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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