Sex and the City Magnolia Cupcakes Recipe

A Taste of TV Magic

Hello, my dears. Let’s bake some famous cupcakes today. These are the ones from that Magnolia Bakery in New York. You might have seen them on an old TV show. Carrie Bradshaw loved them.

I made these for my book club years ago. I told the ladies they were “Manhattan cupcakes.” They felt so fancy. We ate them with big cups of tea. I still laugh at that afternoon. It was pure joy.

Why The Butter Matters

Let’s start with the butter. Use the real, unsalted kind. And let it get soft. Leave it on the counter for an hour. This matters so much.

Soft butter mixes with sugar perfectly. It makes the batter light and fluffy. Hard butter makes dense cupcakes. No one wants a dense cupcake. Trust your grandma on this.

The Gentle Mixing Dance

Here is the secret step. Add the dry flour and the wet milk in turns. Do it in three parts each. Start and end with the flour. This keeps the batter happy.

Mix just until you see no more dry spots. Then stop. Over-mixing makes tough cupcakes. This matters because gentle care gives a tender crumb. It’s a little kitchen dance. Do you have a favorite baking trick like this? I’d love to hear it.

That Pretty Pink Swirl

Now for the fun part. The icing! You’ll beat butter and sugar for a few minutes. It turns pale and creamy. Doesn’t that smell amazing? Then we add a magic touch.

A few drops of pink food coloring. It becomes the prettiest pale pink. Fun fact: The bakery uses a special pink dye. But ours will be just as lovely. Spread it on thick. Then twist your knife to make a swirl on top.

Share Your Sweet Results

Finally, add sprinkles. Use whatever colors make you smile. These cupcakes are about sharing joy. That’s the whole point of them.

They turned a simple bakery into a star. A simple treat can make a big memory. Will you share yours with friends or family? Tell me, what’s your favorite thing to bake for someone you love?

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

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

Hello, my dear! Come sit. Let’s bake my famous cupcakes. They remind me of a fancy bakery in New York. I saw it on a show once. The cakes are so soft and sweet. Doesn’t that sound lovely? We’ll make the icing pink and pile it high. I still laugh at that. My grandson calls them “cloud cakes.” Let’s begin.

Ingredients

For the Cupcakes:

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 1 tablespoon vanilla extract
• 2 ½ teaspoons baking powder
• ½ teaspoon salt

For the Pink Icing:

• 1 cup unsalted butter, softened
• 4-5 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• Pink food coloring
• Sprinkles for decoration

Instructions

Step 1: First, we get our oven ready. Heat it to 350°F (175°C). Line your muffin tins with pretty papers. Now, mix your two flours in a small bowl. Just give them a little stir. Set them aside for now. This is our dry team.

Step 2: Time for the electric mixer! Beat the softened butter until it’s smooth. Then, slowly add the white sugar. Keep beating for three minutes. It will become light and fluffy. I always think it looks like yellow snow. Add the eggs, one by one. Let each one say hello before adding the next.

Step 3: Now, we combine our teams. Add a bit of the flour mix. Then pour in some milk and vanilla. Repeat until everything is in the bowl. Mix just until you don’t see flour anymore. (My hard-learned tip: Overmixing makes tough cupcakes! Be gentle.) The batter will be beautiful. Doesn’t that smell amazing already?

Step 4: Spoon the batter into your papers. Fill them about three-quarters full. This gives them room to rise into perfect little domes. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the center comes out clean. Let them cool completely. I know, waiting is the hardest part! What’s your favorite part of baking: mixing, decorating, or tasting? Share below!

Step 5: For the icing, beat the butter with four cups of sugar, milk, and vanilla. It will be very soft. Now, add more sugar, a cup at a time. Stop when it’s thick and holds a peak. Add a few drops of pink coloring. Swirl it on thick! Top with sprinkles for joy.

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

Three Fun Twists to Try

This recipe is like a best friend. It’s always good but loves new adventures. Here are some fun ways to change it up. Try one next time!

Lemon Sunshine: Use lemon extract instead of vanilla. Add yellow food coloring. Top with a tiny lemon curl.

Berry Surprise: Place one fresh raspberry in the center of each cupcake before baking. It becomes a sweet, juicy secret.

Chocolate Chip Hug: Fold a handful of mini chocolate chips into the batter. Everything is better with chocolate, I think.

Which one would you try first? Comment below!

Serving Them Up with Style

These cupcakes are a celebration all by themselves. But you can make them extra special. For a party, arrange them on a tall cake stand. It looks so elegant. You could also serve them with a bowl of fresh berries on the side. The tart fruit is lovely with the sweet icing.

What to drink? A cold glass of milk is the classic choice. It’s perfect. For the grown-ups, a little glass of champagne or prosecco is a nice match. The bubbles cut through the sweetness beautifully. 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 is a messy mistake. I learned that the hard way with a melting pink puddle.

Store frosted cupcakes in a single layer. Use a cake carrier or a big container with a lid. They will stay fresh on the counter for two days. For longer storage, freeze them unfrosted.

Wrap each plain cupcake tightly in plastic wrap. Pop them in a freezer bag. They keep for two months. Thaw them on the counter before frosting. This matters because a good treat should last.

Batch cooking the batter saves time for busy weeks. You can bake a few now and freeze the rest for later. Have you ever tried storing cupcakes this way? Share your tips below!

Simple Fixes for Common Cupcake Troubles

Sometimes baking has little hiccups. Do not worry. Here are easy fixes. First, sunken middles often mean too much liquid. Measure your milk carefully. I once added a splash extra and got little valleys.

Second, tough cupcakes come from overmixing. Mix just until you see no more flour. This matters for a soft, tender crumb. Third, runny icing means not enough sugar. Add your powdered sugar slowly. Stop when it is thick and fluffy.

Getting the texture right builds your kitchen confidence. A perfect swirl of icing feels like a real win. Which of these problems have you run into before? We have all been there.

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. Make the batter a few hours early. Keep it chilled in the fridge.

Q: What if I have no self-rising flour? A: For one cup, mix 1 cup all-purpose flour with 1 ½ tsp baking powder and ¼ tsp salt.

Q: Can I halve the recipe? A: You can. Just halve all the ingredients. Use two eggs, but beat them first and use half.

Q: Any fun twist? A: Add a drop of almond extract to the icing. It gives a lovely, old-fashioned flavor. Which of these tips will you try first?

Bake Some Joy and Share It

I hope you have the best time baking these. The kitchen is my favorite place for making memories. I still remember baking these with my granddaughter.

She loved choosing the sprinkle colors. Sharing what you make doubles the happiness. I would love to see your beautiful creations. Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!

Happy cooking!
—Chloe Hartwell.