Sex and the City Magnolia Cupcakes Recipe

A Little Story to Start

I first tried these cupcakes in New York City. My granddaughter and I stood in a long, happy line. The bakery smelled like sweet butter and sugar.

We finally got our pink box. One bite and I knew. I had to make them at home. I still smile thinking about that day. What’s a food that always reminds you of a happy trip?

Why This Recipe Works

This recipe uses two kinds of flour. That might seem funny. But it’s the secret! It gives the cupcake a perfect texture.

It is not too light, not too heavy. It holds up under all that frosting. This matters because a great cupcake should feel special in your hand. It should make you feel cozy and fancy all at once.

Mixing With Love

Let your butter get soft. Really soft. This is the most important step. It makes creaming the butter and sugar easy.

Add your eggs one at a time. Beat each one in fully. Doesn’t that yellow batter look sunny? Now, add your dry stuff and milk slowly. Mix just until you see no more flour. Over-mixing makes tough cupcakes. We want them tender.

The Famous Pink Frosting

The frosting is a cloud of sweet vanilla. Start with four cups of sugar. Then add more until it feels right. It should be thick and smooth.

Now for the pink! Add just a drop or two. Stir and look. You can always add more. Fun fact: The original bakery sold more pink vanilla cupcakes than any other kind! Do you like your frosting a little pink or a lot pink?

Baking and Sharing

Fill your cupcake liners three-quarters full. This matters. It gives them room to rise into a perfect dome. They will bake up golden.

Let them cool completely before you frost. I know, it’s hard to wait! But warm cupcakes melt the icing. Finally, make that signature swirl with your knife. Add sprinkles for joy. What’s your favorite sprinkle color to use?

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 cupcake batter
Granulated sugar	2 cups
Large eggs, room temperature	4
Milk	1 cup	For cupcake batter
Vanilla extract	1 teaspoon	For cupcake batter
Unsalted butter, softened	1 cup (2 sticks)	For Vanilla Buttercream Icing
Confectioners’ sugar	6-8 cups	For Vanilla Buttercream Icing
Milk	1/2 cup	For Vanilla Buttercream Icing
Vanilla extract	2 teaspoons	For Vanilla Buttercream Icing
Pink food coloring	As desired	For Vanilla Buttercream Icing
Sprinkles	For garnish	For decoration

My Famous Magnolia Cupcakes

Hello, my dear! Let’s bake some happiness. These are the famous cupcakes from that New York bakery. I saw the show once and just had to try them. The vanilla smell in my kitchen was wonderful. I still make them for my book club.

They are soft, sweet, and perfect for sharing. We’ll make the cake first, then the fluffy pink icing. Doesn’t that sound lovely? Just follow these simple steps with me. Let’s get our bowls ready.

Step 1: First, turn your oven to 350 degrees. Line your muffin tins with pretty papers. I love using floral ones. In a small bowl, mix your two flours together. Set this aside for now. This is our dry team.

Step 2: Now, let’s cream the butter and sugar. Use your mixer on medium speed. Beat them until they look fluffy and pale. It takes about three minutes. Add the eggs, one at a time. Mix well after each one. This makes the cake light.

Step 3: Time to mix everything. Add some dry mix, then some milk and vanilla. Repeat until it’s all in. (My hard-learned tip: don’t overmix! Just until it’s combined.) The batter will be thick and smooth. Scrape the bowl with a spatula.

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. What’s your favorite smell from the oven? Share below!

Step 5: Let the cupcakes cool in the pan. Then move them to a wire rack. They must be completely cool before icing. I know, it’s hard to wait! But warm cupcakes melt the frosting. Use this time to make the buttercream.

Step 6: For the icing, beat the soft butter first. Add four cups of sugar, the milk, and vanilla. Beat until it’s creamy. Then add more sugar until it’s thick and spreadable. Now, add a few drops of pink coloring. Mix it until it’s a perfect blush color.

Step 7: Frost those cool cupcakes generously. Use your knife to make a pretty swirl on top. Finally, add a pinch of sprinkles. And there you have it! A little bite of bakery magic, right at home.

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

Three Sweet Twists to Try

The classic recipe is wonderful. But sometimes, it’s fun to play. Here are three easy twists I’ve tried. My grandson loves the lemon one.

• 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.
• Cookies & Cream: Mix crushed chocolate sandwich cookies into the frosting. Top with cookie halves.

Which one would you try first? Comment below!

Serving Them Up with Style

These cupcakes are stars on their own. But presentation is part of the joy. I serve them on my grandmother’s cake stand. It makes any day feel special. For a party, add a tiny paper flag on top.

What to drink? A cold glass of milk is always perfect. For the grown-ups, a little glass of champagne is a nice match. The bubbles cut through the sweet frosting beautifully.

Which would you choose tonight?

Keeping Cupcakes Fresh and Happy

Let’s talk about keeping your cupcakes lovely. First, cool them completely. I learned this the hard way. I once iced a warm cupcake. The frosting melted right off!

Store frosted cupcakes in a sealed container. They last two days on the counter. You can freeze unfrosted cupcakes for two months. Wrap each one tightly in plastic wrap.

Thaw them overnight on the counter. This is perfect for batch cooking. Making a double batch saves you time later. Having a sweet treat ready matters on busy days.

It brings a little joy when you need it most. 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 wrong. Here are easy fixes. First, sunken cupcakes mean too much liquid. Measure your milk carefully. I remember a batch that looked like little valleys!

Second, dry cupcakes come from overbaking. Set a timer. Check them at 20 minutes. This matters because a tender crumb makes everyone smile.

Third, runny frosting happens if you add all the milk at once. Add it slowly. The icing should be thick and fluffy. Good frosting holds its shape beautifully. This builds your confidence in the kitchen. 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. Replace both flours with it.

Q: Can I make parts ahead? A: Absolutely. Bake the cakes one day. Make the frosting the next day.

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 halve the recipe? A: You can. Just halve all the ingredients. You will get about 12 lovely cupcakes.

Q: Are the pink color and sprinkles needed? A: No, they are just for fun! The original bakery sold mostly white cupcakes. The pink ones became a famous TV star! Which of these tips will you try first?

Share Your Sweet Creations

I hope you have fun baking these. I love thinking of you in your kitchen. It is my favorite place to be.

Please share your beautiful results. I would love to see your swirls and sprinkles. It makes my day to see your creations.

Have you tried this recipe? Tag us on Pinterest @ChloesKitchen! Thank you for baking with me today.

Happy cooking!
—Chloe Hartwell.