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.

I took one bite. It was the softest cake I ever tasted. The frosting was sweet like a cloud. I knew I had to make them at home. I still smile thinking of that day.

Why This Recipe Works

These cupcakes are famous for a reason. Using two kinds of flour is the secret. It makes them light but still sturdy.

Room temperature butter and eggs matter. They mix together smoothly. This makes your batter happy. Happy batter makes fluffy cupcakes. That’s a good life lesson, I think.

Let’s Bake Together

First, mix your flours in a bowl. Set it aside. Now, cream your soft butter. Doesn’t that smell amazing already?

Add the sugar slowly. Beat it until it’s fluffy. Add eggs one by one. Now, add your flour mix and milk in turns. Do not overbeat! Just mix until it’s combined. That’s it.

Fill your liners three-quarters full. This gives them space to rise into perfect little domes. What’s your favorite cupcake liner color? Mine are always polka dots.

The Pink Cloud Frosting

The frosting is pure joy. Start with your soft butter again. Add some sugar, milk, and vanilla. Beat it until it’s smooth.

Now, keep adding sugar until it’s thick. You want it to hold a swirl. Then, add a drop or two of pink coloring. Fun fact: The pink frosting became their signature because it just looked so happy in the bakery case.

The Final Flourish

Let the cupcakes cool completely. This is the hard part! Waiting is tough. But warm frosting melts. It makes a mess.

Use a knife to frost them. Make a big swirl on top. Then add sprinkles. The sprinkles are the best part, aren’t they? They add a little crunch and a lot of fun.

Share them with someone you love. Food tastes better shared. That’s why this matters. It turns a simple treat into a sweet memory. Do you have a friend who needs a cupcake today?

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
Vanilla Buttercream Icing
unsalted butter, softened	1 cup (2 sticks)	For the 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	optional
sprinkles	for decorating	optional

Magnolia Bakery’s Famous Cupcakes

Hello, my dears. It’s Chloe. Let’s bake something special today. These are the famous cupcakes from that New York bakery. I saw the line for them once. It went around the block! The secret is in the soft, simple vanilla cake. And that fluffy pink icing piled high. Doesn’t that sound lovely?

We’ll make them together. I’ll tell you a story as we go. My granddaughter once used salt instead of sugar. We still laugh at that. Your kitchen will smell amazing. Ready? Here are the steps.

• 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 them aside for now.
• Step 2: Now, let’s make the batter. Cream the softened butter in a big bowl. Use your mixer on medium. It should look smooth. Slowly add the sugar. Beat it for three minutes. It will become light and fluffy. (A hard-learned tip: Your butter must be soft! If it’s cold, your batter will be lumpy.)
• Step 3: Crack in the eggs, one at a time. Mix well after each one. This makes the cake nice and tender. Next, add your flour mix and milk. Add them in three parts. Start and end with the flour. Mix just until you can’t see flour anymore. Don’t overbeat it!
• Step 4: Spoon the batter into your liners. Fill them about three-quarters full. This gives them room to rise. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the center comes out clean. Let them cool completely before icing. What’s your favorite part of baking: mixing, baking, 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 curdled at first. Keep mixing. It will become smooth and creamy. Add more sugar until it’s thick. Then, add a few drops of pink food coloring. Swirl it high on each cool cupcake. Top with sprinkles. There you go!

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

Three Sweet Twists to Try

The classic recipe is perfect. But sometimes, it’s fun to play. Here are three easy twists. They make the cupcakes feel new again. My bridge club loved the lemon idea.

• Berry Swirl: Fold a handful of fresh raspberries into the batter. They make little pink pockets.
• Lemon Sunshine: Use lemon extract instead of vanilla. Add yellow food coloring to the icing.
• Cookie Crunch: Mix crushed vanilla wafers into the icing. Sprinkle more on top for crunch.

Which one would you try first? Comment below!

Serving with a Smile

These cupcakes are a celebration. Serve them on a fancy cake stand. It makes everyone feel special. Add a little bowl of extra sprinkles. Let guests add more if they want. For a party, put each one in a clear bag. Tie it with a ribbon.

What to drink? A cold glass of milk is always right. It’s my favorite. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweet icing. 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 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. For longer storage, freeze them unfrosted.

Wrap each unfrosted cupcake tightly in plastic wrap. Then place them all in a freezer bag. They will keep for two months. Thaw them at room temperature before frosting.

This matters because good food is a gift. We want to enjoy every last bite. Batch cooking lets you share joy anytime. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cupcake Troubles

Even grandmas have baking days that go sideways. Here are some easy fixes. First, sunken middles often mean too much liquid. Measure your milk carefully.

Second, dry cupcakes can happen from over-mixing. Mix just until you see no more flour. I remember when my first batch was crumbly. I had mixed it for five minutes too long.

Third, runny frosting is a common worry. Just add more confectioners’ sugar slowly. Stop when it’s thick and creamy. This builds your cooking confidence.

Getting the texture right matters for flavor. A perfect cupcake is tender and moist. It makes the whole experience more special. 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. Replace both flours in the recipe with it.

Q: Can I bake them ahead of time? A: Absolutely. Bake and cool them a day early. Frost them the day you plan to serve.

Q: What if I don’t have self-rising flour? A: Make your own. For this recipe, mix 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and 3/4 teaspoon salt.

Q: Can I make mini cupcakes? A: Of course. Just fill the liners less. Bake for only 10-12 minutes instead.

Q: Are the sprinkles necessary? A: Not necessary, but so much fun. They add a little joy and color. *Fun fact: The original bakery sold these with pastel sprinkles.* Which tip will you try first?

Bake Some Joy and Share It

I hope you love baking these famous cupcakes. The best part is sharing them. Wrap one up for a friend having a tough day.

I would love to see your creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! Use @ChloesKitchenNook so I can find you.

Thank you for baking with me today. Remember, the secret ingredient is always love.

Happy cooking!
—Chloe Hartwell.