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 pretty and pink.

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

Why Room Temperature Matters

Let’s talk about butter and eggs. The recipe says “softened” and “room temperature.” This is very important.

Cold butter doesn’t mix well with sugar. Room temperature butter creams together smoothly. It makes your cupcakes light and fluffy. This small step makes a big difference in baking.

The Secret to the Swirl

The icing is my favorite part. You beat the butter and sugar for a long time. This makes it super creamy.

Here’s a fun fact: The pink color and tall swirl make these cupcakes famous. To get the swirl, use a knife. Start in the middle and circle out. It’s easy and looks so fancy. Doesn’t that sound fun to try?

A Little Story About Sharing

I made a batch for my book club last month. I forgot the pink food coloring. My friend Betty said they looked plain.

So, we used strawberry jam for color instead. It worked! This matters because cooking is about fixing mistakes. It’s also about making things your own. What’s your favorite frosting color?

Baking is a Little Science

We use two kinds of flour here. Self-rising flour has baking powder in it. This helps the cupcakes rise.

All-purpose flour makes them strong. Mixing them just right gives the perfect texture. This matters because good ingredients work together. They create something wonderful. Have you ever baked with self-rising flour before?

Your Turn to Bake

The best part is filling your kitchen with the smell. It smells like vanilla and sweet cake. It is the coziest smell.

When you take them from the oven, let them cool completely. Warm cupcakes melt the frosting. Patience makes them perfect. I can’t wait for you to try. Will you use pink sprinkles or another color on top?

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	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 needed	For the Vanilla Buttercream Icing
Sprinkles	As needed	For garnish

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. The vanilla smell in your kitchen will be wonderful. It reminds me of my own grandma’s apron. Let’s begin.

• Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty papers. Now, mix your two flours together in a bowl. Just give them a little stir. Set that bowl aside for now. This is our dry team.
• Step 2: Time for the electric mixer! Beat the softened butter until it’s smooth. It will look pale and creamy. Now, slowly add the regular sugar. Beat it for three whole minutes. It will become light and fluffy. I always think it looks like clouds. Add the eggs, one by one. Let each one say hello before adding the next.
• Step 3: Now we combine our teams. Add a third of the flour mix. Then pour in some milk and vanilla. Repeat until everything is in the bowl. Mix just until you see no more flour. (A hard-learned tip: Overmixing makes tough cupcakes!). Scrape the bowl with a spatula. Doesn’t that batter smell amazing already?
• 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 are done when a toothpick poked in the center comes out clean. Let them cool completely. Frosting a warm cupcake is a messy mistake, trust me!
• Step 5: For the icing, beat the butter with four cups of powdered sugar. Add the milk and vanilla. Beat until it’s dreamy and smooth. Now, add more powdered sugar, a cup at a time. Stop when it’s thick and spreadable. Add a drop or two of pink coloring. Swirl it generously on each cool cupcake. Finish with a mountain of sprinkles!

What’s your favorite part of baking: mixing, or decorating? Share below!

Cook Time: 20–25 minutes
Total Time: About 1 hour 30 minutes
Yield: About 24 cupcakes
Category: Dessert, Baking

Three Sweet Twists to Try

Once you master the classic, try a little twist! It’s so much fun. Here are three ideas I love. They make the cupcakes feel new again.

• Lemon Sunshine: Use lemon extract instead of vanilla. Add yellow coloring to the icing. Top with a tiny lemon curl.
• Berry Surprise: Hide a fresh raspberry in the center of each cupcake before baking. It’s a juicy little secret.
• Cookie Crunch: Mix mini chocolate chips into the batter. Frost with chocolate icing. Roll the edges in crushed vanilla wafers.

Which one would you try first? Comment below!

Serving with a Smile

These cupcakes are a celebration all by themselves. But you can make them extra special. For a party, arrange them on a cake stand. Add some fresh flowers nearby. It looks so pretty. You could also serve them with a scoop of vanilla ice cream. The mix of warm cake and cold cream is heavenly.

What to drink? A cold glass of milk is the classic choice. It’s perfect for kids and kids-at-heart. For the grown-ups, a little glass of champagne or prosecco is lovely. The bubbles cut through the sweet frosting so nicely. Which would you choose tonight?

Keeping Cupcakes Fresh and Happy

Let’s talk about keeping these treats yummy. First, cool cupcakes completely. I learned this the hard way. I once iced a warm cupcake. The frosting melted right off!

Store frosted cupcakes in a sealed container. They stay fresh on the counter for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap.

Thaw them overnight on the counter. Then frost them fresh. Batch cooking is a lifesaver for busy weeks. You can bake the cakes ahead and frost later. This saves so much time and stress.

It means you always have a sweet homemade gift ready. Have you ever tried storing cupcakes this way? Share your tips below!

Common Cupcake Hiccups and Fixes

Even grandmas have baking blips. Here are three common ones. First, dense or tough cupcakes. This happens if you overmix the batter. Mix just until you see no more flour.

Second, frosting that is too runny or too stiff. I remember a batch that looked like pink soup! If it’s runny, add a bit more sugar. If it’s stiff, add a teaspoon of milk.

Third, cupcakes that stick to the liners. Let them cool fully before peeling. This keeps them pretty and intact. Getting these right builds your confidence. It also makes every bite taste light and perfect. 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: How far ahead can I make them? A: Bake cakes up to two days ahead. 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. Add 1 1/2 tsp baking powder and 1/4 tsp salt.

Q: Can I make a half batch? A: Absolutely. Just halve all the ingredients. Your baking time might be a minute or two less.

Q: Any fun twists? A: Try almond extract instead of vanilla. Fun fact: Magnolia Bakery’s original frosting uses a shortening base, but butter tastes so much better! Which tip will you try first?

Share Your Sweet Creations

I hope you love baking these as much as I do. It is a simple joy to share. Your kitchen will smell wonderful. I would love to see your beautiful cupcakes.

Share a photo with your friends and family. Or share one with me! It makes my day to see your baking adventures. Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!

Happy cooking!
—Chloe Hartwell.