Sex and the City Magnolia Cupcakes Recipe

A Taste of TV Magic

Let’s bake a little piece of TV history. These are the famous Magnolia Bakery cupcakes. You might know them from “Sex and the City.” I remember watching the show. The ladies would chat outside that pretty bakery. I always wanted to try one of those pink-frosted treats.

Now we can make them at home. Isn’t that fun? It feels special to bake something so famous. This matters because food connects us to stories and happy memories. Do you have a favorite food from a movie or TV show? I’d love to hear about it.

Grandma’s Mixing Bowl Wisdom

First, get your butter nice and soft. Leave it on the counter for an hour. This step is so important. Soft butter creams up light and fluffy with the sugar. Your arm will thank you for using a mixer.

Add the eggs one at a time. Beat each one in fully. This makes the batter smooth. My granddaughter once tried to add them all at once. We ended up with a lumpy mess! I still laugh at that. Now she knows to take her time.

The Secret to a Happy Batter

Now for the dry stuff and the milk. Add them in turns. Start with some flour, then a bit of milk. Mix just until you don’t see dry spots. Over-mixing is the enemy of a tender cupcake.

It makes the cake tough. This matters because gentle handling shows care. Your patience makes a better treat. Doesn’t that vanilla smell amazing? Fun fact: vanilla comes from orchids! Spoon the batter into liners. Fill them three-quarters full. They need room to rise into perfect little domes.

The Pink Cloud Frosting

The frosting is pure joy. It starts with more soft butter. You’ll add lots of powdered sugar and milk. The trick is to taste as you go. You might not need all eight cups. Stop when it’s sweet and spreadable.

Now for the famous pink color. Add just a drop or two. Mix it in and see. You can always add more. Do you like pale pink or a brighter shade? I always go for a soft, baby pink. It just looks so happy.

Creating the Swirl

Wait until the cupcakes are totally cool. If you frost them warm, the icing will melt. Be generous with your pink cloud. Use a knife or a flat spatula. Start at the outside edge and swirl toward the center.

Lift up at the end to make a little peak. That’s the Magnolia signature. Finally, add sprinkles. The more the merrier, I say. What’s your favorite sprinkle color to use? Share a picture if you make them. I bet they’ll look wonderful.

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

Magnolia Bakery’s Famous Cupcakes

Hello, my dear. Let’s bake some joy. These are the famous cupcakes from that New York bakery. I saw them on a TV show once. I still laugh at that. The recipe is simple and wonderful. It reminds me of baking with my own grandma. Your kitchen will smell amazing. Let’s begin.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ cups self-rising flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

For the Vanilla Buttercream Icing

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• ½ cup milk
• 2 teaspoons vanilla extract
• Pinch of salt
• Food coloring (optional)
• Sprinkles for decoration

Instructions

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 small 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. Beat the softened butter until it’s smooth. It should look like pale yellow cream. Slowly add the sugar while mixing. Keep beating for three whole minutes. It will get fluffy and light. (My hard-learned tip: Your butter must be soft! If it’s cold, you’ll have lumps.)

Step 3: Crack in the eggs, one at a time. Beat well after each one. This makes the batter strong. Now, add your dry team and milk. Add them in turns: some flour, some milk, then repeat. Mix just until you don’t see flour anymore. Overmixing makes tough cupcakes. Why do we add things in turns? Share below!

Step 4: Spoon the batter into your papers. Fill them three-quarters full. I use an ice cream scoop. It’s so much cleaner. Bake for about 20 to 25 minutes. They’re done when a toothpick comes out clean. Let them cool completely. I know, waiting is the hardest part!

Step 5: For the icing, beat the butter with some sugar, milk, and vanilla. It will look curdled at first. Don’t worry! Keep beating. It becomes smooth and dreamy. Add more sugar until it’s thick. Stir in a tiny drop of pink coloring. Swirl it high on each cupcake. Top with a handful of sprinkles for pure happiness.

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

Your Cupcake, Your Way

These cupcakes are a perfect canvas. You can dress them up for any season or mood. Here are three of my favorite twists. They are all so simple and fun.

• 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.
• Chocolate Swirl: Mix two tablespoons of cocoa into half the icing. Swirl it with the pink.

Which one would you try first? Comment below!

Serving with a Smile

These cupcakes are a celebration all by themselves. For a real party, place them on a tiered cake stand. It looks so fancy. You could also serve them with a bowl of fresh berries on the side. A little fruit makes it feel special.

For drinks, I have two ideas. A cold glass of milk is always my first choice. It’s classic. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweet icing perfectly. Which would you choose tonight?

Keeping Cupcakes Fresh and Happy

Let’s talk about keeping these treats yummy. First, cool cupcakes completely. I learned this the hard way. I once iced a warm cupcake. The frosting melted into a sweet puddle.

Store frosted cupcakes in a sealed container. They last 2 days on the counter. For longer, freeze them unfrosted. Wrap each one tightly in plastic wrap. They will keep for 2 months.

Thaw them overnight on the counter. Then frost them fresh. Batch cooking saves so much time. Bake a double batch and freeze half. This matters for busy weeks. You always have a sweet treat ready.

Have you ever tried storing cupcakes this way? Share your tips below!

Simple Fixes for Common Cupcake Troubles

Sometimes baking has little bumps. Here are easy fixes. First, flat or sunken cupcakes. This often means too much liquid. Measure your flour carefully. Spoon it into the cup and level it off.

Second, tough or dense cupcakes. Do not overmix the batter. I remember mixing too long once. The cupcakes were like little bricks. Mix just until you see no more flour.

Third, runny buttercream frosting. Your butter might be too soft. It should be cool but spreadable. If it’s runny, just chill the bowl for 10 minutes. Then beat it again. Getting this right matters. It builds your confidence and makes every bite perfect.

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. Replace both flours with the same total amount.

Q: Can I make parts ahead? A: Absolutely. Bake the cupcakes a day early. Frost them the day you 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 mini cupcakes? A: Of course. Just bake them for less time. Start checking at 12 minutes.

Q: Are the sprinkles needed? A: They are pure joy, not required. But they make everyone smile. Fun fact: The original bakery sells over 15,000 cupcakes a week!

Which tip will you try first?

Bake Some Joy and Share It

I hope you love baking these as much as I do. The best part is sharing them. Give one to a friend or neighbor. See their face light up with a smile.

I would love to see your creations. Your kitchen adventures make me so happy. Please share your beautiful cupcake photos with our community.

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

Happy cooking! —Chloe Hartwell.