Sex and the City Magnolia Cupcakes Recipe

My First Magnolia Cupcake

I first tried one in New York City. My granddaughter and I stood in a long line. The bakery smelled like sweet butter and sugar.

We shared one cupcake right there on the street. The frosting was piled so high! It was pure, simple joy. I knew I had to make them at home.

Why This Recipe Works

This recipe uses two kinds of flour. That is the secret. Self-rising flour makes them light. All-purpose flour gives them strength.

This matters because texture is everything. A good cupcake should be tender. But it must also hold that mountain of frosting. This mix does both perfectly.

Grandma’s Mixing Tips

Creaming the butter and sugar is key. Beat it until it looks pale and fluffy. I still laugh at that. It takes a full three minutes!

Add your eggs one at a time. This lets each one become friends with the butter. Your batter will be smooth, not curdled. Doesn’t that smell amazing already?

What’s your favorite part of baking? Is it the mixing or the tasting? Tell me in the comments.

The Famous Pink Frosting

The icing is a vanilla buttercream. It is sweet and silky. You add the sugar a little at a time. This lets you control how thick it gets.

Now for the pink! A few drops of food coloring makes it special. Fun fact: The pink frosting became their signature look. It just makes people smile.

Do you prefer pink frosting or classic white? I’d love to know your pick.

A Little Story & A Big Lesson

I once forgot to let my butter soften. What a mess! My mixer groaned. The sugar flew everywhere. My kitchen looked like it had snowed.

This matters because baking teaches patience. Good ingredients need a little care. Room-temperature butter mixes beautifully. It makes all the difference.

Your Turn to Bake

Fill your liners three-quarters full. This gives the cupcakes room to rise. They will make perfect little domes. That’s your canvas for the frosting swirl.

Use a knife to make the swirl. Just press lightly at the top. Then pull it around in a circle. It’s easier than it looks, I promise.

Will you add sprinkles? What color would you choose? Share a picture if you make them.

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	4	Room temperature
Milk	1 cup
Vanilla extract	1 teaspoon
Unsalted butter, softened	1 cup (2 sticks)	For the Vanilla Buttercream Icing
Confectioners’ sugar	6-8 cups
Milk	1/2 cup	For the icing
Vanilla extract	2 teaspoons	For the icing
Pink food coloring	As desired	For decoration
Sprinkles	As desired	For decoration

My Famous Magnolia Cupcakes

Hello, my dear! Let’s bake some joy. These are the famous cupcakes from that New York bakery. I first made them for my granddaughter’s birthday. She felt so fancy, like a little movie star. Doesn’t that smell amazing? The secret is in the fluffy butter and that pretty pink swirl. I still laugh at that. My first try, I used a whole bottle of pink coloring. We had neon pink cupcakes for weeks! Let’s begin.

Ingredients

• 2 ½ cups all-purpose flour
• 2 cups sugar
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs, at room temperature
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

For the Vanilla Buttercream Icing

• 2 cups (4 sticks) unsalted butter, softened
• 8 cups confectioners’ sugar, sifted
• 6 tablespoons milk
• 2 teaspoons vanilla extract
• Pinch of salt
• Pink food coloring (optional)
• Sprinkles for decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2: In a large bowl using an electric mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium-high speed for 3 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each addition.

Step 3: With the mixer on low speed, add one-third of the flour mixture, mixing just until combined. Pour in half of the milk and the vanilla, mixing until incorporated. Repeat with another third of the flour, then the remaining milk, and finally the last of the flour. Mix only until the batter is smooth and combined—do not overbeat.

Step 4: Spoon the batter into the prepared liners, filling each about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely before icing. What’s your favorite cupcake flavor? Share below!

Step 5: For the icing, beat the softened butter in a large bowl until creamy. Gradually add 4 cups of confectioners’ sugar, the milk, vanilla, and salt. Beat for 2-3 minutes until smooth. Gradually add the remaining sugar, one cup at a time, until the icing is thick and spreadable (you may not need all 8 cups). Add a few drops of pink food coloring if desired. Generously swirl the icing onto each cooled cupcake and top with sprinkles.

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

Three Sweet Twists to Try

These cupcakes are a perfect canvas. Feel like playing? Here are some fun ideas. My neighbor’s boy loves the lemon version. He always asks for them.

• Sunshine Lemon: Add the zest of one lemon to the batter. Use lemon extract instead of vanilla in the icing.
• Berry Surprise: Place a single fresh raspberry in the center of each cupcake before baking. It becomes a hidden treasure.
• Chocolate Chip Hug: Fold a half-cup of mini chocolate chips into the batter. It’s a classic for a reason.

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 tiered 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? For the grown-ups, a little glass of champagne or prosecco is wonderfully fizzy and festive. For everyone, a tall, cold glass of milk is the perfect partner. It just is. So, tell me. Which would you choose tonight?

Keeping Cupcakes Happy and Fresh

Let’s talk about keeping these sweet treats fresh. First, cool cupcakes completely. Any warmth makes frosting melt. Store them in a sealed container at room temperature for two days.

For longer storage, freeze them unfrosted. Wrap each cupcake tightly in plastic wrap. Then pop them all in a freezer bag. I once forgot a batch in my freezer for a month. They tasted just-baked when thawed!

Thaw them overnight on the counter. Frost them the next day. This matters because a good plan means no waste. You can enjoy a homemade treat anytime. Have you ever tried storing cupcakes this way? Share below!

Fixing Common Cupcake Troubles

Sometimes baking has little hiccups. Do not worry. Here are easy fixes. First, sunken middles often mean over-mixing. Mix just until the flour disappears. I remember when my first batch looked like little bowls!

Second, dry cupcakes come from over-baking. Check them at 20 minutes. A toothpick should have a few moist crumbs. This matters for a soft, tender bite. Third, runny frosting means too much milk. Add your sugar slowly until it is thick.

Good frosting should hold a soft peak. Getting this right 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: Can I make parts ahead? A: Absolutely. Bake the cakes a day early. Frost them the day you serve.

Q: What if I have no 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. It works perfectly.

Q: Any special tip? A: Use an ice cream scoop for the batter. It keeps things neat and even. Fun fact: The bakery sells over 5,000 cupcakes on a busy day! Which tip will you try first?

Bake, Share, and Enjoy

I hope you love baking these famous cupcakes. They are a little taste of magic. The best part is sharing them with people you love.

I would love to see your beautiful creations. Your kitchen stories make my day. Please share your photos with our community. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Chloe Hartwell.