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 a bite right there on the street. The cake was so soft. The frosting was sweet like a cloud. I knew I had to make them at home. That matters because food can be a happy memory.

Let’s Make the Cake

Start with room-temperature butter and eggs. This is the secret. It makes everything blend smoothly. I still laugh at that. I used to rush and use cold butter. My batter was always lumpy!

Mix the butter and sugar until it’s fluffy. Add eggs one by one. Then add your dry stuff and milk slowly. Don’t over-mix! Just until it’s combined. Doesn’t that batter smell amazing?

The Famous Pink Frosting

The frosting is pure joy. You start with a lot of powdered sugar. Add it slowly. You can stop when it looks right. It should be thick and smooth.

Now for the pink! Add just a drop or two of food coloring. Mix it in. You get that pretty, soft pink color. Fun fact: The bakery uses a special pink dye. But yours will be just as lovely!

Why This Recipe Works

Using two kinds of flour is smart. Self-rising flour makes them light. All-purpose flour gives them strength. Together, they make the perfect cupcake.

Filling the liners three-quarters full is key. It gives the cupcakes space to rise. They make a nice round top. That top is perfect for holding all that frosting. Do you like lots of frosting or just a little?

Your Turn to Bake

Baking is about sharing. These cupcakes are for a party. Or for a quiet afternoon with tea. That matters. It turns food into a gift.

When you frost them, use a knife to make a little swirl on top. Then add sprinkles! It’s the final touch. It makes them look like they came from the shop. What color sprinkles will you use? Tell me about your baking day!

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
vanilla extract	1 teaspoon
unsalted butter, softened	1 cup (2 sticks)	For the Vanilla Buttercream Icing
confectioners’ sugar	6-8 cups
milk	1/2 cup
vanilla extract	2 teaspoons
Pink food coloring	As needed	For decorating
Sprinkles	As needed	For decorating

Magnolia Bakery’s Famous Cupcakes

Hello, my dears. It’s Chloe. Let’s bake some joy today. We’re making the famous Magnolia cupcakes. I saw them on a TV show years ago. I still laugh at that. I baked these for my granddaughter’s birthday. Her smile was the best frosting.

These cupcakes are soft, sweet, and full of love. The pink buttercream is simply happy. Doesn’t that smell amazing? Let’s start. First, get your ingredients ready. Room temperature butter and eggs mix much better. Trust your kitchen grandma on this one.

Step 1: Heat your oven to 350°F. Line your muffin tins with pretty papers. In a small bowl, stir your two flours together. Just give them a little mix. Set this bowl aside for now. We’ll come back to it soon.

Step 2: Now, let’s cream the butter and sugar. Use your electric mixer. Beat the soft butter until it’s smooth. Slowly add the sugar. Keep mixing for three minutes. It will become light and fluffy. It looks like clouds. (A hard-learned tip: Set a timer! It’s easy to under-mix here.)

Step 3: Add the eggs, one at a time. Beat well after each one. This makes the cake strong. Now, add your flour mix and milk. Add them in turns: flour, milk, flour, milk, flour. Mix just until you don’t see flour. Don’t overbeat! Why do we add things in turns? Share below!

Step 4: Spoon the batter into your papers. Fill them 3/4 full. No more! I learned this the messy way. Bake for 20-25 minutes. They’re done when a toothpick comes out clean. Let them cool completely. I know, waiting is the hardest part.

Step 5: Time for pink frosting! Beat the butter with some sugar, milk, and vanilla. Add more sugar until it’s thick and spreadable. Now, add a few drops of pink coloring. Swirl it high on each cupcake. Top with sprinkles. There. Pure happiness on a plate.

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

Your Creative Cupcake Twist

These cupcakes are a perfect canvas. You can make them your own. Here are three fun ideas I’ve tried. My neighbor loves the lemon one. Which one would you try first? Comment below!

• Lemon Sunshine: Add lemon zest to the batter. Use yellow food coloring in the frosting. It tastes like a bright summer day.
• Berry Surprise: Place a fresh raspberry in the batter before baking. The berry gets all jammy inside. A lovely little secret.
• Chocolate Swirl: Swap one teaspoon of vanilla for cocoa powder in the frosting. Don’t fully mix it. You’ll get a pretty pink and brown swirl.

Serving with a Smile

These cupcakes are a celebration. For a party, I arrange them on a cake stand. It looks so fancy. You could add a tiny fresh flower on top. Or use different colored sprinkles for a rainbow effect.

What to drink? A cold glass of milk is always perfect. It’s a classic for a reason. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweet frosting. Which would you choose tonight?

Keeping Cupcakes Happy and Fresh

Let’s talk about keeping these treats perfect. First, cool cupcakes completely. Any warmth makes frosting melt. Store them in a sealed container at room temperature for two days.

For longer storage, freeze them unfrosted. Wrap each cupcake tightly in plastic wrap. Then pop them all in a freezer bag. I once froze a batch for my grandson’s surprise visit. They thawed perfectly on the counter.

You can make the batter ahead, too. Just cover and refrigerate it overnight. Let it sit out before baking. This planning saves you time on busy days. Have you ever tried storing it this way? Share below!

Fixing Common Cupcake Troubles

Sometimes cupcakes don’t rise nicely. This often means old baking powder. Check your self-rising flour’s date. Fresh ingredients make a big, fluffy difference.

I remember when my frosting was too runny. I added sugar too fast. The fix is simple. Add the sugar slowly, one cup at a time. Stop when it’s thick and creamy.

Another issue is dry cupcakes. Do not overmix the batter. Mix just until you see no more flour. Gentle mixing keeps them tender and soft. Which of these problems have you run into before?

Your Cupcake Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a gluten-free flour blend made for baking. Add 1 1/2 teaspoons of baking powder too.

Q: How far ahead can I make them? A: Frosted cupcakes are best the same day. But you can bake the cakes two days early.

Q: What if I don’t have self-rising flour? A: Mix 1 1/2 cups all-purpose flour with 2 1/4 tsp baking powder and 3/4 tsp salt.

Q: Can I halve the recipe? A: Absolutely. Just halve all the ingredients. You’ll get about 12 lovely cupcakes.

Q: Any fun topping ideas? A: Try colored sugar or edible flowers. Fun fact: The original bakery sold these with just a sprinkle! Which tip will you try first?

Bake Some Joy and Share It

I hope you love baking these classic cupcakes. They are little bites of pure happiness. Sharing them makes the joy even bigger.

I would love to see your creations. Did you pick pink frosting or another color? Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesKitchen.

Thank you for baking with me today. Remember, the best ingredient is always love. Happy cooking! —Chloe Hartwell.