Sex and the City Magnolia Cupcakes Recipe

My First Magnolia Cupcake

I first tried one in New York City. My granddaughter begged me to go. The line was so long! But that first bite was magic. It was sweet, soft, and so pretty. I knew I had to make them at home.

I worked on this recipe for weeks. Getting that soft crumb just right matters. It makes the cupcake feel special. It turns a simple treat into a tiny celebration. Have you ever tasted a bakery treat you just had to remake?

Mixing Up the Magic

Let’s start baking. First, bring your butter and eggs to room temperature. This is my little secret. It makes everything blend smoothly. Your batter will be lovely and creamy. Doesn’t that smell amazing already?

Mix the flours together in a bowl. Now, cream the butter and sugar. Beat it until it’s fluffy and light. Add the eggs one by one. Then mix in the dry stuff and milk slowly. Do not overbeat! Just mix until it’s combined.

The Pink Icing Swirl

The icing is my favorite part. It’s sweet and cloud-like. You make it with lots of powdered sugar and butter. I always add a tiny drop of pink coloring. It just looks happy. Fun fact: The bakery’s iconic pink icing was almost a different color!

Start with four cups of sugar. Add the milk and vanilla. Beat it until it’s smooth. Then add more sugar until it’s thick. You want it to hold a beautiful swirl. Do you prefer your icing super sweet or just a little sweet?

Why Little Details Matter

Filling the liners three-quarters full is important. It gives the cupcakes space to rise. They will have a perfect dome. This matters because it makes a nice base for our icing swirl. I still laugh at my first batch. They overflowed like little mushroom clouds!

Let them cool completely before you ice them. I know it’s hard to wait. But warm cupcakes melt the frosting. Taking your time here matters. It shows care. And food made with care always tastes better.

Your Turn to Bake

Now, spoon your batter into the liners. Bake them for about 20 minutes. Your kitchen will smell wonderful. When they’re cool, swirl on that pink icing. Be generous! Finish with a pinch of sprinkles.

These cupcakes are more than just sugar and flour. They are about sharing joy. They are about making an ordinary day sparkle. What will you celebrate with your batch? Tell me all about it.

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 cupcake batter
Granulated sugar	2 cups
Large eggs, room temperature	4
Milk	1 cup	For cupcake batter
Vanilla extract	1 teaspoon	For cupcake batter
Unsalted butter, softened	1 cup (2 sticks)	For Vanilla Buttercream Icing
Confectioners’ sugar	6-8 cups	For Vanilla Buttercream Icing
Milk	1/2 cup	For Vanilla Buttercream Icing
Vanilla extract	2 teaspoons	For Vanilla Buttercream Icing
Pink food coloring	As desired	For Vanilla Buttercream Icing
Sprinkles	For garnish	For decoration

Magnolia Bakery’s Famous Cupcakes

Hello, my dears. It’s Chloe. Let’s bake something special today. These are the famous Magnolia cupcakes. I saw them on a TV show years ago. I still laugh at that. I knew I had to make them at home. They are sweet, soft, and so pretty. Doesn’t that smell amazing? Let’s create some happy memories together.

Ingredients

• 1 ½ cups self-rising flour
• 1 ¼ cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Vanilla Buttercream Icing

• 1 cup unsalted butter, softened
• 6-8 cups powdered sugar
• ½ cup milk
• 2 teaspoons vanilla extract
• Pinch of salt
• Pink food coloring & sprinkles (optional)

Instructions

Step 1: First, get your oven ready. Heat it to 350°F. Line your muffin tins with paper cups. I like the pastel-colored ones. In a small bowl, mix your two flours together. Just give them a little stir. Now set that bowl aside for later.

Step 2: Now, let’s make the batter. Use your electric mixer. Beat the softened butter until it’s smooth. Slowly add the sugar. Keep mixing for three minutes. It will become light and fluffy. Add the eggs, one by one. Let each egg say hello before adding the next.

Step 3: Time to combine everything. Add some of the flour mix. Then pour in a bit of milk and vanilla. Repeat until it’s all in the bowl. Mix just until you don’t see flour anymore. (My hard-learned tip: Overmixing makes tough cupcakes!). Scrape the bowl with a spatula. The batter will be beautiful.

Step 4: Spoon the batter into your cups. Fill them about three-quarters full. This gives them room to rise. Bake for 20 to 25 minutes. They are done when a toothpick poked in the middle comes out clean. Let them cool completely before icing. What’s your favorite part of baking: mixing or decorating? Share below!

Step 5: For the icing, beat the butter. Add four cups of powdered sugar, milk, and vanilla. Mix until it’s creamy. Now add more sugar, one cup at a time. Stop when it’s thick and spreadable. Add a pinch of salt. Add a few drops of pink coloring. Swirl it on thick! Finish with sprinkles.

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

Three Sweet Twists to Try

The classic recipe is perfect. But it’s fun to play sometimes. Here are three ideas for your next batch. Each one tells a different little story. I think my granddaughter would pick the lemon one first.

• Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk.
• Berry Surprise: Place one fresh raspberry in the center of each cupcake before baking.
• Cookie Swirl: Mix crushed vanilla wafers into the buttercream for a fun, crunchy texture.

Which one would you try first? Comment below!

Serving Them Up With Style

These cupcakes are a celebration all by themselves. For a real party, place them on a tall cake stand. It feels so fancy. You could serve them with fresh berries on the side. A little fruit makes it feel balanced. I always use my best plate.

What to drink? A cold glass of milk is my classic choice. It just belongs with cake. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweet icing perfectly. 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 saves so much time. You can bake the cakes ahead for a party. This matters because it makes life sweeter and simpler.

Have you ever tried storing cupcakes this way? Share your tips below!

Simple Fixes for Common Cupcake Troubles

Sometimes baking has little bumps. Here are easy fixes. First, flat or sunken cupcakes. This often means too much liquid or leavening. I remember my first batch was like little pancakes!

Measure your flour carefully. Spoon it into the cup and level it off. Second, dry cupcakes. Do not overmix the batter. Mix just until you see no more flour. This matters for a tender, soft crumb.

Third, frosting that is too runny or thick. Add your sugar slowly. You may not need all eight cups. A good consistency spreads easily. This builds your confidence in the kitchen.

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. Add one teaspoon of xanthan gum too.

Q: How far ahead can I make them? A: Bake cakes up to two days ahead. Frost them the day you will serve them.

Q: What if I don’t have self-rising flour? A: Make your own. For this recipe, mix both flours. Then add two teaspoons of baking powder.

Q: Can I halve the recipe? A: You can. Just halve all the ingredients. You will get about twelve lovely cupcakes.

Q: Any fun twists? A: Try almond extract instead of vanilla. Use different food coloring for the seasons. *Fun fact: The bakery sells over ten thousand cupcakes a day!*

Which tip will you try first?

Bake Some Joy and Share It

I hope you love baking these as much as I do. There is nothing like sharing homemade treats. It spreads so much joy. I would love to see your creations.

Please share your photos with our community. Your pink swirls might inspire another baker. Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!

Thank you for baking with me today. Happy cooking!

—Chloe Hartwell.