Sex and the City Magnolia Cupcakes Recipe

A Taste of TV Magic

Hello, my dear. Let’s bake some famous cupcakes today. These are the ones from that Magnolia Bakery in New York. You might have seen it on a TV show. I never watched it much myself. But everyone knows these cupcakes.

My granddaughter begged me to make them last year. She said they were iconic. I just thought they looked pretty and sweet. We baked them together. Her smile was the best part. Do you have a favorite treat from a movie or show?

Butter, Sugar, and Love

First, let your butter get soft. This matters so much. Cold butter won’t cream right. It needs to be friendly and spreadable. Like a good hug.

Cream the butter and sugar until it’s fluffy. This takes a few minutes. Don’t rush. Add the eggs one at a time. This makes the batter strong and happy. Doesn’t that smell amazing already?

The Gentle Mix

Now, add your flours and milk. Do it in little parts. A bit of flour, then some milk. This keeps the batter light. Too much beating makes tough cupcakes. We want them soft as a cloud.

Fun fact: The original bakery uses a mix of two flours. That’s their secret for the perfect crumb! Fill your liners three-quarters full. I still laugh at that one time I filled them too much. We had mushroom-top cupcakes!

The Pink Cloud Icing

The icing is a dream. It’s just butter, sugar, milk, and vanilla. You beat it for ages. It turns so white and smooth. Then, we add a drop or two of pink color. Why pink? It just feels joyful. It matters because food should make you smile before you even take a bite.

Make it as pink as you like. Do you prefer a pale blush or a bright bubblegum pink? I always go for the softest rose color.

Creating the Swirl

Frost them generously. Don’t be shy. Then, take your knife. Start at the outside edge of the cupcake. Swirl it around and up to a point in the center. That little peak is the signature look. It’s not hard. It just takes a confident hand.

Top with sprinkles right away. The icing is like glue for them. This final touch matters. It turns a simple cupcake into a celebration. What’s your favorite sprinkle color to use?

Sharing the Sweetness

Let the cupcakes cool completely before icing. Patience is a baker’s best tool. I know it’s hard to wait. But a warm cupcake will melt your beautiful icing.

These are best shared. Wrap one up for a friend. Leave a few on the kitchen counter for your family. The real recipe is in the sharing. Who will you share your first batch with?

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 desired	Optional, for decoration
Sprinkles	As desired	For decoration

Magnolia Bakery’s Famous Cupcakes

Hello, my dear! Let’s bake something special today. These are the famous cupcakes from that TV show. My granddaughter begged me to learn this recipe. I still laugh at that. The secret is in the fluffy buttercream. Doesn’t that smell amazing?

We’ll make them step-by-step. It’s like a little kitchen dance. Just follow my lead. I’ll share my stories along the way. Ready? Let’s get our bowls ready.

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. Set it aside for later. This is our dry team.

Step 2: Let’s cream the butter and sugar. Use your mixer on medium speed. Beat them until they look pale and fluffy. It takes about three minutes. Add the eggs one at a time. My cat always comes running when the mixer turns on!

Step 3: Time to combine everything. Add some dry mix, then some milk and vanilla. Repeat until it’s all in. Mix just until you can’t see flour anymore. (A hard-learned tip: Overmixing makes tough cupcakes!). The batter will be lovely and smooth.

Step 4: Spoon the batter into your papers. 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. What’s your favorite cupcake liner color? Share below!

Step 5: Let the cupcakes cool completely. Now for the fun part: icing! Beat the soft butter with some sugar, milk, and vanilla. Keep adding sugar until it’s thick and creamy. Add a few drops of pink coloring. Swirl it on high, then add 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

Once you master the classic, try a little twist! It makes baking your own. Here are three ideas I love. They are simple but feel so fancy.

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

Berry Swirl: Drop a spoonful of raspberry jam into each cupcake before baking. Use pink icing and fresh berry on top.

Cookies & Cream: Crush chocolate sandwich cookies. Fold half into the batter. Use the rest on top of white icing.

Which one would you try first? Comment below!

Serving with a Smile

These cupcakes are a celebration all by themselves. But here’s how I like to serve them. Place each one on a little cake stand. It feels so elegant. For a party, arrange them on a tiered tray. It looks like a bakery display!

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 beautifully.

Which would you choose tonight?

Keeping Cupcakes Fresh and Happy

Let’s talk about keeping these sweet treats yummy. First, cool cupcakes completely before storing. I learned this the hard way. I once iced a warm cupcake. The frosting melted into a sad, sugary puddle.

Store frosted cupcakes in a single layer. Use a container with a tight lid. They will stay fresh on the counter for two days. You can freeze unfrosted cupcakes for up to three months. Wrap them well in plastic wrap first.

Why does this matter? Good storage saves your hard work. It also means you can bake ahead for a party. You can make the batter and bake later. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cupcake Troubles

Sometimes baking does not go as planned. Do not worry. Here are easy fixes. First, if your cupcakes are dry, you may have overmixed the batter. Mix just until you see no more flour. This keeps them tender.

Second, if your frosting is too runny, add more sugar. Add it slowly, one cup at a time. I remember when my first buttercream was soup. A little patience makes it perfect. Third, if cupcakes stick to the liners, let them cool fully.

Fixing small problems builds your kitchen confidence. It also makes your food taste so much better. 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 them ahead? A: Absolutely. Bake them a day before. Frost them the day you serve.

Q: What if I don’t have self-rising flour? A: For one cup, mix 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt.

Q: Can I make a half batch? A: You can. Just divide all the ingredients in half. It works great.

Q: Are sprinkles required? A: No, but they are joyful. Fun fact: The original bakery sold these with pastel sprinkles. Which tip will you try first?

Bake, Share, and Enjoy

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

I would love to see your creations. Did you pick pink frosting or another color? Have you tried this recipe? Tag us on Pinterest! You can find me @ChloesKitchen. I look at every single photo.

Happy cooking!
—Chloe Hartwell.