Sex and the City Magnolia Cupcakes Recipe

A Little Slice of TV History

These cupcakes are famous. They were on a big TV show about friends in New York. People would wait in line for them.

I never saw the show. But my granddaughter told me all about it. She said the cupcakes were a star. I still laugh at that. A cupcake, a star! It shows how food can make us so happy.

Getting Your Butter Ready

Let’s start with the butter. It must be soft. Leave it on the counter for an hour. Poke it with your finger. It should give a little.

Why does this matter? Soft butter mixes with sugar perfectly. It traps tiny air bubbles. Those bubbles make your cupcakes light and fluffy. Hard butter just won’t do the job. Trust me on this.

The Heart of the Cake

Now, cream the butter and sugar. Beat it for three whole minutes. It will get pale and fluffy. Doesn’t that smell amazing already?

Add the eggs one at a time. This is important. It helps everything become friends. Then add your flours and milk, bit by bit. Mix just until you don’t see flour anymore. Over-mixing makes tough cupcakes. What’s your favorite part of baking? Is it the mixing or the tasting?

The Pretty Pink Icing

The icing is pure joy. You start with more soft butter. Add lots of powdered sugar and milk. It will look like a sweet cloud.

Now for the pink! Add just a drop or two of food coloring. Mix it in. You can always add more. Fun fact: The real bakery uses a special pink color. But your kitchen pink is just as lovely. Top it with sprinkles for fun. Do you like lots of sprinkles or just a few?

Why This Recipe Stays

This isn’t a fancy, tricky recipe. It’s a good, simple cake. That’s why it became famous. It tastes like home.

Why does this matter? The best foods are often the simplest. They remind us of good times. Sharing these cupcakes is like sharing a hug. Have you ever baked something that reminded you of a friend or a show you love? I’d love to hear 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 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	For the Vanilla Buttercream Icing
milk	1/2 cup	For the Vanilla Buttercream Icing
vanilla extract	2 teaspoons	For the Vanilla Buttercream Icing
Pink food coloring	As needed	For the Vanilla Buttercream Icing
Sprinkles	For decoration	For garnish

Magnolia Bakery’s Famous Cupcakes

Hello, my dears. It’s Chloe. Let’s bake something special today. We’re making the famous Magnolia Bakery cupcakes. I saw them on a TV show years ago. I still laugh at that. I knew I had to try the recipe. The vanilla smell fills your whole kitchen. It’s pure happiness.

These cupcakes are soft and sweet. The buttercream is like a fluffy cloud. We’ll make them pretty in pink with sprinkles. It’s a simple, classic treat. Perfect for a sunny afternoon. Doesn’t that sound lovely? Let’s get our bowls ready.

Step 1: Prep

First, turn your oven to 350 degrees. Line your muffin tins with pretty papers. Now, mix your two flours together in a small bowl. Just give them a little stir. Set that bowl aside for now. We’ll come back to it soon.

Step 2: Make the Batter

Beat the softened butter until it’s smooth. Then slowly add the sugar. Beat it for three whole minutes. It will get light and fluffy. Add the eggs, one by one. My granddaughter loves to crack the eggs. (Hard-learned tip: Your butter must be soft! If it’s cold, your batter will be lumpy.)

Step 3: Combine

Now, add your flour mix and milk. Do it in three parts. Start and end with the flour. Add a little milk in between. Mix just until you don’t see flour anymore. Overmixing makes tough cupcakes. The batter will be thick and beautiful. What’s your favorite part of baking? Share below!

Step 4: Bake

Spoon the batter into your papers. Fill them about three-quarters full. This gives them room to rise. Bake for 20 to 25 minutes. They’re done when a toothpick comes out clean. Let them cool completely. I know, waiting is the hardest part!

Step 5: Frost & Decorate

Time for the buttercream! Beat the butter with four cups of sugar. Add the milk and vanilla. Beat until it’s creamy. Then add more sugar, a cup at a time. Stop when it’s thick and spreadable. Tint it a soft pink. Now, swirl it high on each cupcake. Top with a handful of sprinkles.

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

Three Sweet Twists to Try

Once you master the classic, try a little twist. It’s fun to play with flavors. Here are three of my favorite ideas. They make the cupcakes feel new again.

Lemon Sunshine:

Add lemon zest to the batter. Use lemon juice in the icing instead of milk. It’s so bright and cheerful.

Berry Swirl:

Drop a spoonful of raspberry jam into each cupcake before baking. The berry surprise in the middle is delightful.

Cookie Crunch:

Mix mini chocolate chips into the batter. Crush some vanilla wafers on top of the frosting. It adds a wonderful crunch.

Which one would you try first? Comment below!

Serving Your Sweet Creations

These cupcakes are a celebration all by themselves. For a real party, place them on a tiered cake stand. It looks so fancy. You could also serve them with a little bowl of fresh berries on the side. The tart fruit is nice with the sweet frosting.

What to drink? A cold glass of milk is always perfect. It’s my go-to. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweetness 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. My first batch steamed up a container and got soggy.

Store them in an airtight container at room temperature. They will stay fresh for about two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap.

You can freeze the icing separately in another container. Thaw both overnight in the fridge. This batch-cooking trick is a lifesaver for busy weeks. It means you can have a homemade treat anytime.

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, if your cupcakes dome too much, your oven might be too hot. I once made a batch of little mushroom tops! Just check your oven temperature with a thermometer.

Second, if your icing is too runny, add more sugar slowly. If it’s too thick, add a teaspoon of milk. Getting the texture right matters. It makes decorating fun instead of frustrating.

Third, dense cupcakes often mean you over-mixed the batter. Mix just until you see no more flour. Gentle mixing keeps them light and fluffy. This matters for that perfect, tender bite we all love.

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. Make the icing the day of.

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 halve the recipe?

A: You can. Just halve all the ingredients exactly. You’ll get about 12 cupcakes.

Q: Any fun twists?

A: Try almond extract instead of vanilla. Fun fact: The original bakery sold hundreds of these daily!

Which tip will you try first?

Bake Some Joy and Share It

I hope you love baking these as much as I do. Sharing them is the best part. Wrap one up for a friend having a tough day. It’s a little hug in cake form.

I would love to see your creations. Your kitchen stories make my day. Let’s build a sweet little community right here.

Have you tried this recipe? Tag us on Pinterest @ChloesKitchen!

Happy cooking!
—Chloe Hartwell.