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. Self-rising flour makes them light. All-purpose flour gives them strength.

Room temperature butter and eggs are key. They mix together smoothly. This makes the batter fluffy. Your cupcakes will rise up nice and tall.

The Heart of the Cupcake

Let’s make the batter. Cream the butter and sugar first. Beat it for three whole minutes. It will look like pale clouds.

Add eggs one at a time. Then mix in your flours and milk. Do not overbeat! Just mix until you see no dry spots. That keeps the cake tender.

Fun fact: The original bakery sold mostly banana pudding. Cupcakes were just a side thing. Then a TV show made them famous!

The Pink Cloud Icing

The icing is a dream. It is just butter, sugar, milk, and vanilla. Start with four cups of sugar. Then add more until it feels right.

Now for the pink color. Add just a drop or two. Stir and look. You want a soft, happy pink. Doesn’t that color make you smile?

What is your favorite cupcake color? Is it classic pink, or something wild like blue?

Baking With Love

Fill your liners three-quarters full. This matters. It gives the cupcakes space to grow. They will bake into perfect little domes.

Watch them in the oven. They are done when a toothpick comes out clean. Let them cool completely. Icing a warm cupcake is a messy mistake. I know from experience!

Do you like lots of icing, or just a little bit?

Sharing Your Creations

Frost with a generous hand. Make a little swirl on top with your knife. Then add sprinkles. The sprinkles are the best part, I think.

This recipe matters because it is about sharing. A homemade cupcake says “I thought of you.” It is a small, sweet gift.

Who will you share your first batch with? Tell me about them.

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 cupcake batter
Granulated sugar	2 cups
Large eggs, room temperature	4
Milk	1 cup	For the cupcake batter
Vanilla extract	1 teaspoon	For the cupcake batter
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 dear! Let’s bake some joy. These are the famous cupcakes from that TV show. I remember watching it with my daughter. We always craved these fluffy cakes after. The vanilla smell fills your whole kitchen. Doesn’t that sound wonderful?

Here is how we make magic. Get your ingredients ready. It feels like preparing for a little party. I still laugh at how my apron gets dusty with flour. Let’s begin.

• Step 1: First, heat your oven to 350 degrees. Line your muffin tins with pretty papers. In a bowl, mix your two flours together. Just give them a gentle stir. Set this bowl aside for now. We will need it soon.
• Step 2: Now, let’s make the batter. Beat the softened butter until it’s smooth. Slowly add the sugar. Beat it for three minutes. It will become light and fluffy. Add the eggs, one by one. Mix well after each one. This makes the cake tender.
• Step 3: Time to mix everything. Add some of the flour mix. Then pour in a bit of milk and vanilla. Keep alternating until it’s all in. (My hard-learned tip: do not overmix! Just until you see no dry flour). The batter will be lovely and thick.
• Step 4: Spoon the batter into your liners. Fill them about three-quarters full. This gives them room to rise into perfect domes. Bake for 20 to 25 minutes. They are done when a toothpick poked in the center comes out clean. Let them cool completely before icing. What’s your favorite cupcake liner color? Share below!
• Step 5: For the icing, beat the butter with four cups of sugar, milk, and vanilla. It will be creamy. Add more sugar until it’s thick and spreadable. Tint it a soft pink with food coloring. Swirl it high on each cupcake. Finish with a handful of cheerful 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 twist! It’s so much fun. These are my favorite playful ideas. They feel like a whole new treat.

• Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk. Top with yellow sprinkles.
• Berry Swirl: Fold fresh raspberries into the batter. Keep the pink vanilla icing. Garnish with a single real berry on top.
• Cookies & Cream: Stir crushed chocolate sandwich cookies into the batter. Frost with vanilla icing and add more cookie crumbs.

Which one would you try first? Comment below!

Serving with a Smile

These cupcakes are a celebration all by themselves. But I love making a moment special. For a party, arrange them on a cake stand. It looks so fancy. You could also serve them with a small bowl of fresh berries on the side. A little fruit is nice with the sweet icing.

What to drink? A cold glass of milk is always perfect. It’s my grandson’s favorite choice. For the grown-ups, a little glass of sparkling rosé pairs beautifully. The bubbles cut through the sweetness. Which would you choose tonight?

Keeping Cupcakes Cozy

Let’s talk about keeping these cupcakes happy. First, never ice warm cupcakes. The frosting will melt right off. Cool them completely on a wire rack first.

Store frosted cupcakes in a sealed container. They last two days on the counter. I once put them in a cake dome with a sliced apple. The apple kept them soft.

You can freeze unfrosted cupcakes for a month. Wrap each one tightly in plastic. Thaw them at room temperature before frosting. This matters for busy weeks.

You can bake the cakes ahead of time. Frost them the day you serve. This makes parties so much easier to manage. Have you ever tried storing it this way? Share below!

Baking Blips and Easy Fixes

Sometimes cupcakes don’t rise nicely. This often means your baking powder is old. Check the date on your self-rising flour. Fresh ingredients make all the difference.

I remember when my frosting was too runny. I added too much milk. The fix is simple. Just beat in more confectioners’ sugar, a little at a time.

Dry cupcakes happen if you overmix the batter. Mix just until you see no more flour. This matters for a tender, soft crumb. It builds your baking confidence.

Fun fact: The famous swirl on top is made by turning your knife as you lift. 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 the cakes one day, frost the next.

Q: What if I don’t have self-rising flour? A: For each cup, use 1 cup all-purpose flour, 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.

Q: Are sprinkles required? A: No, but they add joy. Use your favorite colors. Which tip will you try first?

From My Kitchen to Yours

I hope you love baking these as much as I do. Sharing sweets is one of life’s simple pleasures. It connects us all.

I would love to see your beautiful creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!

Thank you for baking with me today. Remember, the best ingredient is always a happy heart.

Happy cooking!
—Chloe Hartwell.