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 tall and pink.

I took a bite. It was the softest cake I ever tasted. The frosting was sweet like a cloud. I knew I had to make them at home. I still smile thinking of that day.

Why The Butter Matters

Let’s talk about your butter. It must be soft. Leave it on the counter for an hour. Poke it with your finger. It should give a gentle dent.

This matters so much. Soft butter mixes with sugar perfectly. It makes tiny air pockets. Those pockets make your cupcakes light and fluffy. Hard butter just won’t do the job. Trust me on this.

The Simple Joy of Mixing

Now, cream the butter and sugar. This is my favorite part. Watch the color turn pale and creamy. Doesn’t that smell amazing already?

Add the eggs one by one. This helps them join the party smoothly. Then add your flours and milk a little at a time. Just mix until you no longer see dry flour. Over-mixing makes tough cupcakes. We want them tender.

What’s your favorite part of baking? Is it mixing, or is it the smell from the oven?

That Famous Pink Frosting

The frosting is pure fun. Start with four cups of sugar. Beat it with the butter, milk, and vanilla. It will look too thin. Don’t worry!

Gradually add more sugar. Stop when it’s thick and holds a peak. Now for the color. Add one drop of pink food coloring. Mix it in. You can always add more. I like a soft baby pink color.

Fun fact: The original bakery sold so many vanilla cupcakes with pink frosting, they became a symbol of the city!

A Little Life Lesson in a Cupcake

These cupcakes taught me something. The best things are often simple. Good butter, real vanilla, a splash of color. You don’t need fancy tricks.

This matters in the kitchen and in life. Start with good, simple things. Handle them with care. The result is always special. Share them with someone you love.

Do you have a food that reminds you of a happy trip? I’d love to hear about it.

Your Turn to Bake & Share

When your cupcakes are cool, frost them with a generous swirl. Use a knife to make a little peak on top. Then, add sprinkles! The more the better, I say.

These are for sharing. Put them on a pretty plate. Make a pot of tea. Call a friend. Food tastes better with laughter around the table.

Will you make yours with classic pink frosting, or try a different color? Tell me about your creations!

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 Bakery’s Famous Cupcakes

Hello, my dear. Come sit at the counter. Let’s bake something special. These are the famous Magnolia cupcakes. They remind me of my granddaughter’s first big city visit. She brought one home, wrapped in a pink box. We shared it with tea, crumb by delicious crumb. I still laugh at that. Now we can make our own.

First, get your oven ready. Line your muffin tins with pretty papers. I like the floral ones. Doesn’t that smell amazing? It will soon. Here is how we make the magic happen, step by step.

Step 1: Turn your oven to 350°F. Put liners in your muffin pans. In a small bowl, mix your two flours together. Just give them a little stir. Set them aside for now. This is our dry team, ready to go.

Step 2: Now for the butter and sugar. Use your mixer on medium. Beat the soft butter until it’s smooth. Slowly add the sugar. Keep beating for three minutes. It will get light and fluffy. (My hard-learned tip: Your butter must be soft! If it’s cold, you’ll have lumps.)

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

Step 4: Spoon the batter into the liners. Fill them three-quarters full. This gives them room to rise. Bake for 20 to 25 minutes. They’re done when a toothpick poked in the middle comes out clean. Let them cool completely before icing. What’s your favorite cupcake liner color? Share below!

Step 5: For the icing, beat the soft butter again. Add four cups of sugar, the milk, and vanilla. Beat until it’s creamy. Then add more sugar, a cup at a time. Stop when it’s thick and spreadable. Add a drop or two of pink coloring. Now swirl it on thick! Top with sprinkles for joy.

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

Three Sweet Twists to Try

The classic recipe is perfect. But sometimes, a little change is fun. Here are three ideas. They make the cupcakes your very own. I think my granddaughter would love 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.

Chocolate Dip: After icing, dip the top of each cupcake in melted chocolate. Let it harden.

Which one would you try first? Comment below!

Serving with a Smile

These cupcakes are a celebration. Serve them on a fancy cake stand. It makes everyone feel special. Add a bowl of fresh berries on the side. The tart fruit is lovely with the sweet icing. For a party, put them in little gift boxes. Your friends can take one home.

What to drink? A cold glass of milk is always right. It’s my favorite. For a grown-up treat, a little glass of champagne pairs beautifully. The bubbles cut through the sweetness. It feels very glamorous. Which would you choose tonight?

Keeping Cupcakes Fresh and Happy

Let’s talk about keeping your cupcakes lovely. First, cool them completely. Icing a warm cupcake is a messy mistake. I learned that the hard way with a melting pink 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. This keeps them moist for a month.

Thaw them overnight on the counter. Then frost them fresh. Batch cooking the cakes saves big time. You can bake a double batch and freeze half. This matters for busy weeks. A homemade treat is always ready.

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

Simple Fixes for Common Cupcake Troubles

Sometimes cupcakes don’t rise nicely. This often means your baking powder is old. Check the date on your self-rising flour. Fresh ingredients make a big difference.

I once had tough cupcakes. I had overbeat the batter. Mix just until you see no dry flour. This matters for a soft, tender crumb. Your patience creates a better texture.

Is your icing too runny or too thick? Add the sugar slowly. You may not need all eight cups. A good icing holds a soft peak. This gives you control and 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 made for baking.

Q: Can I make parts ahead?

A: Absolutely. Bake the cakes a day early. Frost them the day you serve.

Q: What if I don’t 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: You can. Just halve all the ingredients. It works perfectly.

Q: Any fun topping ideas?

A: Try edible glitter or a tiny strawberry slice. Fun fact: The original bakery sold over 5,000 cupcakes a week!

Which tip will you try first?

Bake Some Joy and Share It

I hope you love baking these. They are little bites of pure happiness. Sharing them makes the joy even bigger.

I would love to see your creations. Your kitchen stories warm my heart. Please share a photo of your beautiful cupcakes.

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

Happy cooking!
—Chloe Hartwell.