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 shared one cupcake right there on the street. The frosting was taller than the cake! I knew I had to make them at home. That taste matters because it’s about sharing a happy moment. Food can be a lovely memory.

Getting Your Bowls Ready

Let’s start simple. Preheat your oven to 350 degrees. Line your muffin tins with pretty papers. I like the floral ones.

Mix your two flours in a small bowl. Set it aside. Now, cream the softened butter in a big bowl. Doesn’t that smell amazing already? Add the sugar slowly. Beat it until it’s light and fluffy.

The Heart of the Batter

Add the eggs, one at a time. Beat well after each. This makes the cake strong and tender. Now, add your flour mix and milk in turns. Start and end with the flour.

Mix just until you see no more dry spots. Do not overbeat! This matters for a soft cupcake. Fun fact: Overmixing makes too much gluten. That can make your cupcakes tough instead of tender. Spoon the batter into the cups. Fill them three-quarters full.

Baking & The Big Wait

Bake for 20 to 25 minutes. They are done when a toothpick poked in the middle comes out clean. Let them cool in the pan for 15 minutes. This is the hard part—waiting!

Then move them to a wire rack. They must be completely cool before you frost them. Warm cupcakes melt the icing. I still laugh at that. I was too eager once and made a pink, buttery puddle.

The Pink Cloud Frosting

The frosting is pure joy. Beat the butter until smooth. Add four cups of powdered sugar, the milk, and vanilla. Beat it for a few minutes until creamy.

Now, add more sugar slowly until it’s thick. You might not need all eight cups. Add a few drops of pink food coloring. Stir it until it’s a perfect cloud pink. What’s your favorite frosting color? Mine will always be this soft pink.

The Final Flourish

Frost those cool cupcakes generously. Use your knife to make a big, pretty swirl on top. That swirl is the Magnolia signature. Then, cover it with sprinkles. The more, the merrier!

This last touch matters. It turns a simple treat into a celebration. It says someone took care. Do you prefer rainbow sprinkles or little silver balls? Share a picture of your finished cupcakes with me. I would love to see your swirl.

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 desired	For the Vanilla Buttercream Icing
Sprinkles	As desired	For garnish

Magnolia Cupcakes: A Sweet Slice of TV History

Hello, my dear! Let’s bake some famous cupcakes today. These are from the Magnolia Bakery in New York. I saw it on a TV show years ago. The line was always out the door! I make them for my book club. They always disappear fast. Doesn’t that smell amazing?

Here is how we make the magic happen. Get your ingredients ready. Let’s create some happy memories together.

• Step 1: First, heat your oven to 350°F. Line your muffin tins with pretty papers. I love using floral ones. In a small bowl, mix your two flours together. Just give them a little stir. Set that bowl aside for now.
• Step 2: Now, let’s make the batter. Cream the softened butter in your mixer. It should look smooth. Slowly add the sugar while mixing. Beat it until it’s light and fluffy. This takes about three minutes. It makes the cupcakes tender.
• Step 3: Add your eggs, one at a time. Beat well after each one. This helps everything blend nicely. Now, add your flour mix and milk. Add them in three parts, starting and ending with flour. (My hard-learned tip: don’t overmix here! Just mix until you can’t see flour).
• Step 4: Spoon the batter into your liners. 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 before icing. What’s your favorite cupcake liner color? Share below!
• Step 5: Time for the fluffy icing! Beat the butter with four cups of sugar, milk, and vanilla. Make it smooth and creamy. Then add more sugar until it’s thick. A drop of pink coloring makes it so cheerful. Swirl it on high, and add sprinkles. I still laugh at my first messy try!

Cook Time: 25 minutes
Total Time: 1 hour 15 minutes (with cooling)
Yield: About 24 cupcakes
Category: Dessert, Baking

Three Fun Twists to Try

Once you master the classic, try a new version! It’s like giving the recipe a new dress. Here are three ideas I love.

• Lemon Sunshine: Add lemon zest to the batter. Use lemon juice in the icing instead of milk.
• Berry Surprise: Place a fresh raspberry in the center of each cupcake before baking.
• Cookie Swirl: Mix crushed pink-and-white animal cookies into the frosting. Top with a mini cookie.

Which one would you try first? Comment below!

Serving with Style

These cupcakes are a celebration all by themselves. For a real treat, serve them on a fancy cake stand. Add a small bowl of extra sprinkles for guests. A cup of fresh berries on the side is lovely, too. It makes a pretty plate.

What to drink? A cold glass of milk is always perfect. For the grown-ups, a little glass of champagne is a classic pair. It’s very “New York.” Which would you choose tonight?

Keeping Cupcakes Happy and Fresh

Let’s talk about keeping these sweet treats fresh. 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 forgot a batch in my freezer for a month. They were still perfect for my grandson’s surprise visit!

Thaw them overnight on the counter. Then frost them fresh. This matters because it saves you last-minute stress. You can bake ahead for any party. Have you ever tried storing cupcakes this way? Share your story below!

Fixing Common Cupcake Troubles

Sometimes baking has little hiccups. Do not worry. Here are easy fixes. First, if your cupcakes are dense, you may have over-mixed. Mix just until the flour disappears. I remember when my first batch turned out like little bricks!

Second, if tops dome too much, your oven may be too hot. Use an oven thermometer to check. This matters for even baking. Third, if frosting is too runny, add more powdered sugar slowly. If it is too thick, add a teaspoon of milk.

Getting the texture right builds your confidence. It also makes the flavor shine. Which of these problems have you run into before? We have all been there.

Your Cupcake Questions, Answered

Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend made for baking.

Q: How far ahead can I make them?
A: Bake unfrosted cupcakes up to two days ahead. Frost the day you serve.

Q: What if I do not 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: Absolutely. Just halve all the ingredients. It works perfectly.

Q: Are sprinkles required?
A: No, but they are joyful! Fun fact: The original bakery sold these with simple white frosting. Which of these tips will you try first?

Bake Some Joy and Share It

I hope you love baking these famous cupcakes. They are a little taste of magic. Sharing them with friends makes them even sweeter.

I would love to see your creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest @ChloesKitchen! Let’s fill the world with pretty pink cupcakes.

Happy cooking!
—Chloe Hartwell.