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 split a vanilla cupcake with pink icing. It was so light and happy. I knew I had to make them at home. Have you ever tried a famous bakery treat? What was it?

Why The Butter Matters

Let your butter get soft. Leave it on the counter for an hour. This matters so much.

Soft butter mixes with sugar perfectly. It makes tiny air pockets. This gives your cupcakes a tender crumb. Hard butter just won’t do the same job. Trust me on this.

The Joy of Making Them

My favorite part is the mixing. Adding the eggs one by one. Doesn’t that yellow batter look sunny? I still laugh at that.

Here is a fun fact for you. The show made these cupcakes famous. But the bakery was real first. People loved them for their simple, classic taste. Do you like to watch a show and then try the food from it?

The Pink Swirl Icing

The icing is a sweet cloud. Start with four cups of sugar. Add more until it feels right. It should stand up tall.

Now for the pink color. Just a drop or two! It makes the cupcakes look like a party. The final swirl with a knife is your signature. This makes food special. It shows you cared enough to make it pretty.

Sharing Your Creations

Let the cupcakes cool completely. This is the hardest part. I always want to frost them right away. Patience makes the icing stay put.

Then, add those sprinkles. The more the merrier, I say. Food shared is food loved. Who will you share your first batch with? Tell me your favorite person to bake for.

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 decoration
Sprinkles	As desired	For decoration

My Famous Pink-Swirl Cupcakes

Hello, my dear! Let’s bake some happiness. These are my famous pink-swirl cupcakes. They remind me of my granddaughter’s birthday. She always asks for the pinkest one. The kitchen smells like sweet vanilla and butter. Doesn’t that smell amazing?

We’ll make the cake first, then the fluffy icing. It’s like building a little cloud on top. I still laugh at that time I used salt instead of sugar. What a mess! Let’s avoid that today. Ready your bowls and a happy heart.

• Step 1: First, turn your oven to 350 degrees. Line your muffin tins with pretty papers. Now, mix your two flours in a small bowl. Just give them a little stir. Set that bowl aside for later. This is our dry team.
• Step 2: Let’s make the batter. Beat the softened butter until it’s smooth. Slowly add the white sugar. Keep mixing for three minutes. It will become light and fluffy. Now add the eggs, one by one. Let each egg say hello before adding the next.
• Step 3: Time to bring the teams together. Add a bit of the flour mix. Then pour in some milk and vanilla. Repeat until everything is in the bowl. Mix just until you don’t see flour. (My hard-learned tip: Overmixing makes tough cupcakes!).
• Step 4: Spoon the batter into your papers. Fill them about three-quarters full. This gives them room to rise into perfect little domes. Bake for 20 to 25 minutes. They’re done when a toothpick comes out clean. What’s your favorite cupcake liner color? Share below!
• Step 5: Let the cupcakes cool completely. Now, the best part: the icing! Beat the butter, four cups of 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 and spreadable.
• Step 6: Add a few drops of pink food coloring. Mix it until it’s a perfect blush pink. Swirl the icing high on each cupcake. Use your knife to make a pretty peak on top. Finish with a shower of colorful sprinkles. There! Pure joy on a plate.

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

Three Sweet Twists to Try

Once you master the classic, try a little twist! It’s fun to play. These are my three favorite ideas. They feel like a whole new treat.

• Lemon Sunshine: Use lemon extract instead of vanilla. Add yellow coloring. Top with a tiny lemon candy.
• Berry Surprise: Hide a fresh raspberry in the center of each cupcake before baking. A juicy secret inside!
• Cookie Crunch: Mix crushed vanilla wafers into the icing. Sprinkle more on top for a lovely crunch.

Which one would you try first? Comment below!

Serving Them Up with Style

These cupcakes are stars all on their own. But a little presentation is nice. Place them on a vintage cake stand. It feels so special. For a party, tie a tiny ribbon around each liner. So charming!

What to drink? A cold glass of milk is always perfect. It’s a classic for a reason. For the grown-ups, a little glass of champagne is lovely. The bubbles cut through the sweet icing beautifully.

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 this the hard way. My first batch steamed up a container and got soggy.

Store frosted cupcakes in a single layer. Use a sealed container at room temperature for two days. For the freezer, wrap unfrosted cupcakes tightly. They will keep for two months. Thaw them overnight on the counter.

Batch cooking the batter saves so much time. You can freeze the batter in portions too. This matters for busy weeks. A homemade treat is always ready for you. Have you ever tried storing it this way? Share below!

Fixing Common Cupcake Troubles

Even grandmas have baking days that go sideways. Here are three common fixes. First, sunken middles often mean too much leavening. Be sure to use self-rising flour only. Do not add baking powder.

Second, dry cupcakes come from overbaking. I remember when my first batch turned into little muffins. Set your timer for 20 minutes. Check them then. This matters for a tender, moist bite.

Third, runny icing happens if the butter is too soft. Your icing should be thick and fluffy. Chilling the bowl can help. Getting it right 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. Add one teaspoon of baking powder.

Q: Can I make them ahead? A: Absolutely. Bake them a day before. Frost them the day you serve.

Q: What if I don’t have self-rising flour? A: For each cup, use one cup all-purpose flour. Add one and a half teaspoons baking powder and a pinch of salt.

Q: Can I halve the recipe? A: You can. Just halve all the ingredients. You will get about twelve cupcakes.

Q: Are the sprinkles needed? A: They are just for fun. A fun fact: The original bakery used pastel sprinkles. Which tip will you try first?

Bake a Little Joy

I hope you love baking these as much as I do. Sharing them is the best part. It creates a sweet memory for someone.

I would love to see your beautiful creations. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! Use @ChloesCozyKitchen so I can find you.

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