Sex and the City Magnolia Cupcakes Recipe

My First Magnolia Cupcake

I first tried one in New York City. My granddaughter bought it for me. It was so tall and pink!

The cake was soft as a cloud. The frosting was sweet like a birthday. I knew I had to make them at home. I still smile thinking of that day.

Why The Butter Matters

Let your butter get soft. Leave it on the counter for an hour. This matters so much.

Soft butter mixes with sugar perfectly. It makes everything light and fluffy. Your arm won’t get tired mixing it! Doesn’t that smell amazing when you start?

Grandma’s Mixing Trick

Here is my little story. I once added all the milk at once. The batter looked a bit sad.

So, do what the recipe says. Add dry ingredients and milk slowly. Mix just until you can’t see flour anymore. This keeps the cupcakes tender. It’s a small step that makes a big difference.

The Pretty Pink Frosting

The frosting is the best part. It’s just butter, sugar, milk, and vanilla. Start with four cups of sugar. Add more until it looks right.

Now for the pink! Add one drop of color at a time. Stir and look. You can always add more. What color would you make yours? A light pink or a bright one?

Fun fact: The swirl on top is their signature. You use a knife and just turn your wrist. It’s easier than it looks!

A Sweet Lesson

These cupcakes are famous from a TV show. But that’s not why we make them. We make them to share.

Sharing food is sharing love. That’s the real secret ingredient. Who will you share your cupcakes with? Tell me about them.

Your Turn to Bake

Now you have the recipe. It’s a good one for a weekend. The kitchen will smell wonderful.

Remember, baking is not about being perfect. It’s about trying. Did you try the swirl? What kind of sprinkles did you use? I love hearing your 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 cupcake batter
Granulated sugar	2 cups
Large eggs	4	Room temperature
Milk	1 cup	For cupcake batter
Vanilla extract	1 teaspoon	For cupcake batter
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 decoration
Sprinkles	As desired	For decoration

My Famous Magnolia Cupcakes (Just Like the TV Show!)

Hello, my dear! Come sit at the counter. Let’s bake my famous cupcakes. They’re the ones from that glamorous TV show. I still laugh at that. My granddaughter asked me to make “Carrie’s cupcakes.” We had the best time.

These are simple, happy cakes. The secret is in the fluffy butter and sugar. Doesn’t that smell amazing? We’ll make them extra pretty with pink icing. I’ll tell you all my little secrets as we go. Are you ready? Let’s begin.

Step 1:

First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty paper liners. I like the pastel ones. In a small bowl, mix your two flours together. Just give them a little stir. Set that bowl aside for now.

Step 2:

Now, let’s make the batter. Use your electric mixer for this. Beat the softened butter until it’s smooth. It should look like yellow cream. Slowly add the sugar while mixing. Keep beating for three whole minutes. It will get light and fluffy. This is the most important part!

Step 3:

Crack in the eggs, one at a time. Mix well after each one. My grandson loves to crack the eggs. Sometimes we find a little shell. We always fish it out together. Now, add your flour mix and milk. Add them in three parts, starting and ending with flour. (A hard-learned tip: Don’t overmix here! Just mix until you can’t see flour. That keeps the cupcakes tender.)

Step 4:

Spoon the batter into the liners. Fill them about three-quarters full. This gives them room 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 before we ice them. What’s your favorite part of baking: mixing, or decorating? Share below!

Step 5:

Time for the pink icing! Beat the butter with four cups of sugar, milk, and vanilla. It will look a bit messy at first. Keep mixing for five minutes. It becomes so smooth. Add more sugar until it’s thick and spreadable. Now, add a few drops of pink food coloring. Swirl that icing high on each cupcake. Top with a mountain of sprinkles!

Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 24 cupcakes
Category: Dessert, Baking

Three Fun Ways to Change Them Up

Once you know the basic recipe, you can play! Here are my favorite twists. They make a simple cupcake feel brand new. Try one next time.

• Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk.
• Berry Surprise: Place a fresh raspberry in the center of each cupcake before baking.
• Chocolate Swirl: Mix two tablespoons of cocoa into half the icing. Swirl it with the pink.

Which one would you try first? Comment below!

Serving Them with Style

These cupcakes are a celebration all by themselves. For a real treat, serve them on a fancy cake stand. It makes everyone feel special. You could also crumble one over a bowl of vanilla ice cream. That’s my secret midnight snack.

What to drink? A cold glass of milk is always perfect. It’s a classic for a reason. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweet icing so nicely. 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 keep for two months. Thaw them overnight on the counter. I once iced a frozen cupcake. The frosting slid right off like a sled on ice!

Batch baking saves big days. Bake a double batch of cupcakes. Freeze half for later. This matters because future-you will be so grateful. A sweet treat is always ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cupcake Troubles

Even grandmas have baking hiccups. Here are three easy fixes. First, sunken middles. This often means too much liquid or leavening. Always measure your flour correctly. Spoon it into the cup, then level it.

Second, tough cupcakes. Do not overmix your batter. Mix just until you see no more flour. I remember when my first batch was like little muffins. I had mixed it for five minutes straight!

Third, runny icing. Your butter might be too soft. Chill it for ten minutes. Then beat again. Getting the texture right matters. It makes decorating fun, not frustrating. Good texture means better flavor in every bite. 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: Can I make parts ahead? A: Absolutely. Bake cupcakes one day, frost the next.

Q: What if I don’t have self-rising flour? A: For one 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 halve all the ingredients very easily.

Q: Any fun twist? A: Add a drop of almond extract to the icing. It tastes like a fancy bakery cookie! Which tip will you try first?

Bake Some Joy and Share It

I hope you bake a batch soon. The kitchen will smell wonderful. Share them with someone you love. Or keep them all for yourself. I won’t tell!

I would love to see your creations. Your pink swirls might be prettier than mine. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesKitchen. Thank you for baking with me today.

Happy cooking! —Chloe Hartwell.