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. It was worth the wait.

The cake was so soft. The pink icing was sweet and fluffy. We shared one right there on the street. I knew I had to make them at home. Have you ever tried a famous treat from a bakery or TV show? Tell me about it!

Why Room Temperature Matters

Let’s talk about our butter and eggs. They need to be room temperature. This is a small step that makes a big difference.

Cold butter doesn’t mix well with sugar. Warm butter creams up light and fluffy. It holds tiny air bubbles. Those bubbles make your cupcakes tender. I sometimes forget and rush. The batter just never looks right. Patience here makes a better cake. That’s why this matters.

The Secret to the Swirl

The icing is the star. It’s sweet, pink, and piled high. You make it with lots of powdered sugar and butter.

Start with four cups of sugar. Beat it until it’s smooth. Then add more, one cup at a time. Stop when it’s thick enough to hold a peak. *Fun fact: The original bakery uses a special icing knife to make their big swirl. We can use a butter knife and just twirl it at the top!* Do you like lots of icing or just a little?

A Lesson in Mixing

When adding the flour and milk, we alternate. Add some flour, then some milk, then flour again. This keeps the batter happy.

Too much beating makes tough cupcakes. We just want everything blended. I still laugh at that. I once got talking and over-mixed. The cupcakes were a bit heavy. We ate them anyway, of course! But gentle folding makes them light. That’s another reason this matters.

Your Cupcake Party

Baking is more fun together. These cupcakes are perfect for a party. Let everyone add their own sprinkles.

The smell of vanilla in your kitchen is the best. Doesn’t that smell amazing? It means something good is coming. What’s your favorite sprinkle color? Pink, rainbow, or maybe chocolate jimmies? I’d love to see your creations. You can share them with someone who needs a sweet smile today.

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 needed	Optional, for decoration
Sprinkles	As needed	For decoration

My Famous Magnolia Cupcakes (Just Like the TV Show!)

Hello, my dear! Come sit. Let’s bake my famous cupcakes. They remind me of my niece visiting New York. She brought me the recipe. I still laugh at that. We make them together every year now. Doesn’t that smell amazing? It’s a simple, happy recipe. Let’s begin.

• Step 1: First, get your oven ready. Heat it to 350 degrees. Line your muffin tins with pretty papers. Now, mix your two flours in a small bowl. Just give them a little stir. Set that bowl aside for later. This is our dry team.
• Step 2: Time for the electric mixer! Beat the softened butter until it’s smooth. Then, slowly pour in the sugar. Beat it for three whole minutes. It will become pale and fluffy. Add the eggs, one at a time. Let each one say hello before adding the next.
• Step 3: Now, we combine our teams. Add a third of the flour mix. Then pour in some milk and vanilla. Repeat until everything is in the bowl. Mix just until you don’t see flour anymore. (A 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 papers. Fill them about three-quarters full. This gives them room to rise into perfect little domes. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the center comes out clean. Let them cool completely. Why do we let them cool before frosting? Share below!
• Step 5: For the frosting, beat the butter with four cups of sugar, milk, and vanilla. It will look a bit messy at first. Keep beating! Add more sugar until it’s thick and creamy. Now, add a few drops of pink coloring. Swirl it high on each cool cupcake. Finish with a handful of sprinkles. There! Pure joy on a plate.

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 so fun. Here are three of my favorites. They make a regular day feel like a party.

• Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the frosting instead of milk.
• Berry Surprise: Place one fresh raspberry in the center of each cupcake before baking.
• Cookies & Cream: Mix crushed chocolate sandwich cookies into the frosting. Top with a cookie half.

Which one would you try first? Comment below!

Serving Them Up with Style

These cupcakes are stars all on their own. But I love making a little scene. For a party, arrange them on a tall cake stand. It looks so fancy. You could also serve them with fresh berries on the side. A little fruit makes it feel special.

What to drink? For the grown-ups, a little bubbly Prosecco is lovely. The bubbles cut through the sweet frosting. For everyone, a cold glass of milk is the classic choice. Or a cup of milky tea. It’s the perfect cozy bite. 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. My first batch steamed up a container and got soggy.

Store frosted cupcakes in a single layer. Use a covered container at room temperature for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap.

Thaw frozen cupcakes 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

Even grandmas have baking days that go sideways. Here are three common fixes. First, sunken middles often mean too much liquid. Measure your milk carefully. I once added a full cup by mistake.

Second, dry cupcakes come from overbaking. Set a timer. Check them at 20 minutes. This matters because a tender crumb is pure joy. Third, runny icing happens if the butter is too soft.

Your butter should be cool to the touch. Beat the icing until it’s fluffy and firm. Getting this right builds your kitchen confidence. You’ll feel like a real baker.

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 baking powder.

Q: How far ahead can I make them?

A: Bake cakes up to two days ahead. Frost them the day you plan to serve.

Q: What if I don’t have self-rising flour?

A: For each cup, use one cup all-purpose flour. Add one and a half teaspoons baking powder and a quarter teaspoon salt.

Q: Can I make a half batch?

A: Absolutely. Just divide all the ingredients in half. Use two eggs.

Q: Are the sprinkles necessary?

A: No, but they are pure fun. *The original bakery sold over 5000 cupcakes a day!* Use what makes you smile.

Which tip will you try first?

Bake Some Joy and Share It

I hope you love baking these as much as I do. It’s a simple recipe full of happy memories. Sharing food is one of life’s greatest pleasures.

I would love to see your beautiful creations. Your kitchen adventures make my day. Show me your swirls and sprinkles.

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

Happy cooking!
—Chloe Hartwell.