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 split one vanilla cupcake with pink icing. It was so light and sweet. I knew I had to make them at home. I still smile thinking of that day.

Why This Recipe Works

This recipe uses two kinds of flour. That is the secret. The self-rising flour makes the cake rise tall. The all-purpose flour gives it a good, sturdy crumb.

This matters because texture is everything. A cupcake should be soft, but not fall apart. It should hold a big swirl of icing. What’s your favorite part of a cupcake? Is it the cake or the frosting?

Making the Cake Just Right

Let your butter get soft. This is so important. Soft butter creams with sugar like a dream. It gets fluffy and pale. Doesn’t that smell amazing already?

Add your eggs one at a time. Beat each one in fully. This helps everything mix smoothly. Then add your dry stuff and milk slowly. Do not overbeat! Just mix until you see no more flour.

The Famous Pink Frosting

The icing is pure joy. It is just butter, sugar, milk, and vanilla. You beat it for a long time. It becomes silky and smooth.

Now for the fun part. Add a drop or two of pink food coloring. Fun fact: The pink frosting became famous from the TV show! It just looks happy. What color would you make your frosting?

The Final Touch

Cool your cupcakes completely. A warm cupcake melts the icing. Be patient. It is worth the wait.

Use a knife to frost them. Swirl it on top in a circle. Finish with a peak. Then add sprinkles. This matters because food should be fun. It is a little gift you make for someone. Share a picture of your cupcake swirl if you make these!

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	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 book club years ago. They were a hit. Now, they’re my go-to for birthdays. The secret is in the fluffy swirl of pink icing. Doesn’t that sound lovely?

Gather your ingredients. Room-temperature butter and eggs are key. It makes everything blend smoothly. I set mine out an hour before. I still laugh at the time I forgot. The batter was so lumpy! Let’s avoid that today.

• Step 1: Heat your oven to 350°F. Line your muffin tins with pretty papers. I love the floral ones. In a small bowl, mix your two flours together. Just give them a little stir. Set this bowl aside for now. We’ll come back to it soon.
• Step 2: Now, let’s cream the butter. Use your electric mixer on medium. Get the butter nice and smooth. Slowly pour in the sugar. Beat it for three minutes. It will become pale and fluffy. It reminds me of a soft cloud. Add the eggs, one at a time. Let each one disappear into the mix.
• Step 3: Time to combine everything. Add one-third of your flour mix. Beat it just until it’s gone. Then pour in half of the milk and vanilla. Repeat, ending with the last bit of flour. (My hard-learned tip: Do not overbeat here! A few lumps are just fine). Scrape the bowl with a spatula. The batter will be beautiful.
• Step 4: Spoon the batter into your papers. Fill them three-quarters full. This gives them space to rise. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the center comes out clean. Let them cool in the pan first. Then move them to a rack. What’s your favorite cupcake liner color? Share below!
• Step 5: For the icing, beat the soft butter. Add four cups of powdered sugar, the milk, and vanilla. Beat until it’s creamy. Add more sugar, a cup at a time. Stop when it’s thick enough to swirl. Add a few drops of pink coloring. Now, frost those cool cupcakes with a generous swirl. Top with sprinkles for a happy finish.

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 simple twists I adore. They feel like a whole new treat. My grandkids love helping me pick one.

• Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. It’s so fresh and zingy.
• Berry Surprise: Place a single raspberry in the batter before baking. It makes a juicy, hidden heart inside.
• Chocolate Swirl: Mix two tablespoons of cocoa into half the icing. Swirl it with the pink icing on top. It looks so fancy.

Which one would you try first? Comment below!

Serving Them Up with Style

These cupcakes are stars on their own. But a little presentation is nice. I serve them on my grandmother’s cake stand. It makes any day feel special. For a party, label them with little flags. It adds a personal touch.

What to drink? A cold glass of milk is always right. It’s the classic pairing. For the grown-ups, a little sparkling rosé is lovely. The bubbles cut through the sweet icing perfectly. It feels very celebratory. Which would you choose tonight?

Keeping Cupcakes Fresh and Happy

Let’s talk about keeping these sweet treats perfect. 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. For longer storage, freeze them unfrosted.

Wrap each plain cupcake tightly in plastic wrap. Then pop them in a freezer bag. They keep for two months. Thaw at room temperature before frosting. This matters because a good plan means no waste. You can enjoy a little joy anytime. Have you ever tried storing cupcakes this way? Share below!

Simple Fixes for Common Cupcake Troubles

Even grandmas have baking days that go sideways. Here are easy fixes. First, sunken middles often mean too much liquid or leavening. Always measure your flour correctly. Spoon it into the cup, then level it off.

Second, tough cupcakes come from overmixing. I remember when I beat the batter for ten minutes. We had dense little bricks! Mix just until you see no dry flour. This matters for a tender, soft crumb.

Third, runny frosting is simple to fix. Just add more confectioners’ sugar, a little at a time. Keep beating until it’s thick and fluffy. Getting this right builds your kitchen confidence. It makes your treats look and taste wonderful. Which of these problems have you run into before?

Your Cupcake Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a trusted gluten-free flour blend. Replace both flours with an equal amount.

Q: Can I make them ahead? A: Absolutely. Bake the cakes 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 halve the recipe? A: You can. Just divide all the ingredients in half. You’ll get about 12 lovely cupcakes.

Q: Any fun twists? A: Try almond extract instead of vanilla. *Fun fact: Magnolia Bakery’s original vanilla buttercream uses clear vanilla extract for that classic white look.* Which tip will you try first?

Bake Some Joy and Share It

I hope you have fun baking these. The best part is sharing them. Give a cupcake to a neighbor or friend. See their smile light up the room.

I would love to see your creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. Let’s fill the world with sweetness, one cupcake at a time.

Happy cooking! —Chloe Hartwell.