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 pretty and pink.

The cake was soft as a cloud. The frosting was sweet and creamy. I knew I had to make them at home. I still smile thinking of that day.

Why Room Temperature Matters

Let’s talk about butter and eggs. The recipe says “softened” and “room temperature.” This matters a lot.

Cold butter doesn’t mix well with sugar. Your batter gets lumpy. Room-temperature ingredients blend smoothly. This makes your cupcakes light and even. Trust me on this.

The Secret is in the Mixing

Here is the fun part. Cream the butter and sugar first. Beat it for three whole minutes. It will get pale and fluffy.

Then add eggs one by one. Now, add the flour and milk in turns. Start and end with the flour. Do not overbeat at the end. Just mix until you see no more white flour. What color are your cupcake liners? I always use pastel ones.

That Famous Pink Frosting

The frosting is pure joy. You start with two sticks of butter. Add lots of powdered sugar and a splash of milk. Fun fact: The original bakery uses a pink buttercream rose on top.

I add a few drops of pink food coloring. Doesn’t that look happy? The final touch is the swirl. Use your knife to make a little curl on top. Then add sprinkles. Do you like lots of sprinkles or just a few?

More Than Just a Treat

Baking these is about sharing. On the TV show, friends shared these cupcakes. They talked and laughed together. That matters more than the sugar.

Making something beautiful with your hands is a gift. It says, “I thought of you.” That is the real recipe. Who will you share your first cupcake with? Tell me their name.

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
Vanilla Buttercream Icing
Unsalted butter, softened	1 cup (2 sticks)	For the icing
Confectioners’ sugar	6-8 cups
Milk	1/2 cup	For the icing
Vanilla extract	2 teaspoons	For the icing
Pink food coloring	As needed	Optional, for decoration
Sprinkles	As needed	For decoration

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 in your kitchen will be wonderful. 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 together in a bowl. Just give them a little stir. Set that bowl aside for now. This is our dry team.

Step 2

Time for the electric mixer. Put your soft butter in the big bowl. Beat it until it’s smooth. Now slowly add the sugar. Beat it for three whole minutes. It will get light and fluffy. My grandson calls it “cloud butter.” Add the eggs, one by one. Beat well after each one.

Step 3

Now we combine our teams. Add a third of the flour mix. Then half the milk and vanilla. Mix just until you don’t see flour. Repeat, ending with flour. (My hard-learned tip: Do not overmix! A few lumps are just fine). Scrape the bowl with a spatula. Doesn’t that batter smell amazing?

Step 4

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 in the pan first. Then move them to a wire rack. What’s your favorite cupcake liner color? Share below!

Step 5

For the icing, beat the soft butter. Add four cups of sugar, the milk, and vanilla. Beat until it’s creamy. Now add more sugar, a cup at a time. Stop when it’s thick and spreadable. Add a drop or two of pink coloring. Frost those cool cupcakes with a big swirl. Top with a handful of sprinkles. There, isn’t that a happy sight?

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

Three Sweet Twists to Try

These cupcakes are perfect as they are. But it’s fun to play, isn’t it? Here are three little twists from my recipe box. Each one adds a new bit of joy. Try one next time you bake.

• Lemon Sunshine: Use lemon extract instead of vanilla. Add a teaspoon of lemon zest to the batter. Top with yellow icing.
• Berry Surprise: Place a single fresh raspberry in the batter before baking. It makes a sweet, juicy center.
• Confetti Party: Fold a handful of rainbow sprinkles right into the cupcake batter. It makes every bite colorful and fun.

Which one would you try first? Comment below!

Serving with a Smile

I love serving these on my old floral cake stand. It makes any day feel like a party. For a real treat, place one on a small plate. Add a few fresh strawberries on the side. A tiny sprig of mint looks lovely, too.

What to drink? For a grown-up pairing, a little glass of champagne is classic. It’s bubbly and sweet. For everyone, a cold glass of milk is the best. Or a cup of milky tea. It just feels right with a cupcake.

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 that the hard way. I once iced a warm cupcake. The frosting melted into a sad puddle.

Store frosted cupcakes in a single layer. Use a container with a tight lid. They will stay fresh on the counter for two days. For longer storage, freeze them unfrosted.

Wrap each unfrosted cupcake tightly in plastic wrap. Then place them in a freezer bag. They can freeze for up to three months. Thaw them at room temperature before frosting.

This matters because good food is a gift. Storing it right shows care. It means you can share joy later. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cupcake Troubles

Sometimes baking has little hiccups. Do not worry. Here are easy fixes. First, sunken middles often mean too much liquid. Measure your milk carefully. I remember when my niece added a “big splash” extra. We got tasty dips in our cupcakes.

Second, tough cupcakes come from overmixing. Mix just until you see no dry flour. This keeps them light and soft. It matters for that perfect, fluffy bite.

Third, runny frosting happens if the butter is too soft. Your butter should be cool to the touch. If it’s runny, just chill the bowl for ten minutes. Then beat it again. Fixing small problems builds your kitchen confidence. 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. Make sure it has xanthan gum in it.

Q: Can I bake them ahead of time? A: Absolutely. Bake and cool them a day early. Frost them the day you plan to serve.

Q: What if I don’t have self-rising flour? A: Make your own. For this recipe, mix 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and 3/4 teaspoon salt.

Q: Can I make a smaller batch? A: You can cut all ingredients in half. It will make about 12 lovely cupcakes.

Q: Any other fun tips? A: Try almond extract instead of vanilla. Fun fact: The original bakery sold these plain, with no sprinkles! Which tip will you try first?

Share Your Sweet Creations

I hope you have fun baking these. It is a simple recipe full of love. Sharing homemade treats creates the best memories.

I would love to see your beautiful cupcakes. Please share a photo of your kitchen magic. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesKitchenNook.

Thank you for baking with me today. Happy cooking! —Chloe Hartwell.