Sex and the City Magnolia Cupcakes Recipe

My First Magnolia Cupcake

I first tried one in New York City. My granddaughter and I shared it. It was so light and sweet.

We sat on a little bench outside the bakery. The frosting was piled high and pink. I knew I had to make them at home. That memory still makes me smile.

Why Room Temperature Matters

Let’s talk about your butter and eggs. They must not be cold. Take them out an hour before you start.

Cold butter won’t cream nicely with the sugar. It makes your batter lumpy. Room-temperature eggs mix in smoothly. This matters because it makes your cupcakes soft and even. Trust me on this.

The Heart of the Batter

Creaming the butter and sugar is my favorite step. Beat it for a full three minutes. Doesn’t that smell amazing? It will become pale and fluffy.

Add the eggs one by one. This patience is important. It helps everything become friends. Then add your dry stuff and milk slowly. Mix just until you see no more flour.

What’s your favorite part of baking? Is it mixing or tasting?

The Famous Pink Swirl

The frosting is pure joy. Start with four cups of sugar. Add the rest slowly until it’s just right. You want it thick enough to hold a peak.

Now for the pink! Add just a drop or two. Stir and see. You can always add more. Fun fact: The pink frosting became their signature because it was so happy and pretty.

Use a knife to make a big, swoopy swirl on top. Then add sprinkles. Do you like lots of sprinkles or just a few?

More Than Just a Treat

These cupcakes are special. They remind me of sharing something sweet with someone you love. That matters more than a perfect swirl.

Baking is about creating a little moment of happiness. It’s a simple gift you can make with your own hands. That is a wonderful thing to know how to do.

Will you share your cupcakes? Tell me who you’d make them 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 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	As desired	For decoration

My Famous Magnolia Cupcakes (Just Like the TV Show!)

Hello, my dear! Let’s bake some happiness. These are the famous cupcakes from that New York City bakery. I first made them for my granddaughter’s birthday. She felt so fancy, like a movie star. Doesn’t that smell amazing? Baking is just sharing love, one sweet bite at a time.

Now, roll up your sleeves. We’ll start with the cake. It’s soft as a cloud. I still laugh at that time I used salted butter by mistake. What a salty surprise that was! (My hard-learned tip: always use unsalted butter. You’re the boss of the salt then!).

Ingredients

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

For the Frosting

• 1 ½ cups (3 sticks) unsalted butter, softened
• 6-7 cups powdered sugar
• ¼ cup milk
• 1 ½ teaspoons vanilla extract
• Pink food coloring
• Sprinkles for decorating

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners. In a medium bowl, whisk together the all-purpose and self-rising flours. Set aside.

Step 2: In a large bowl, cream the softened butter on medium speed until smooth. Gradually add the granulated sugar and beat for about 3 minutes, until light and fluffy.

Step 3: Add the eggs one at a time, beating well after each addition. Add the flour mixture and the milk in three parts, beginning and ending with the flour. Mix just until combined and no dry flour remains. What does “cream” mean in baking? Share below!

Step 4: Spoon the batter into the prepared liners, filling each about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 5: For the frosting, beat the softened butter until smooth. Add 4 cups of powdered sugar, the milk, and vanilla. Beat until combined. Gradually add the remaining powdered sugar, one cup at a time, until the frosting is thick and spreadable. Beat in a few drops of pink food coloring. Frost the cooled cupcakes and top generously with sprinkles.

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

Let’s Get Creative with Your Cupcakes!

The classic recipe is perfect. But sometimes, it’s fun to play. Here are three twists I love. They feel like a whole new treat. My neighbor’s boy loves the cookies-and-cream version. He always asks for it.

• Lemon Sunshine: Add the zest of two lemons to the batter. Use yellow food coloring in the frosting. It tastes like a bright, sunny day.
• Cookies & Cream: Fold 1 cup of finely crushed chocolate sandwich cookies into the batter. Top the frosting with more cookie crumbs.
• Berry Swirl: Drop a small spoonful of raspberry jam into the center of each cupcake before baking. The berry surprise inside is so good.

Which one would you try first? Comment below!

Serving Your Sweet Masterpieces

These cupcakes are stars on their own. But a little presentation magic is nice. Place them on a tiered cake stand. It looks so special. For a party, put each one in a little clear box. It’s a sweet gift to take home.

What to drink? A cold glass of milk is always the best friend to a cupcake. For the grown-ups, a little glass of champagne or prosecco is lovely. It makes everyone feel celebratory. Just like the ladies in the city.

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 the container and got soggy.

Store them in an airtight container at room temperature. They will stay fresh for two days. For longer storage, freeze them unfrosted. Wrap each one tightly in plastic wrap. They freeze beautifully for a month.

Thaw them overnight on the counter. Make the icing fresh the day you serve them. Batch cooking the cake part saves so much time. This matters for busy weeks and last-minute guests.

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 sideways. Here are easy fixes. If your cupcakes dome too much, your oven might be too hot. I once made a batch of little mushroom tops! An oven thermometer helps.

If the icing is too runny, add more powdered sugar. If it’s too thick, add a teaspoon of milk. Getting the right consistency matters. It makes decorating fun instead of frustrating.

Dry cupcakes often come from overmixing the batter. Mix just until you see no more flour. This gentle touch matters for a soft, tender crumb. It keeps the cake light and fluffy.

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 1 teaspoon of xanthan gum too.

Q: How far ahead can I make them? A: Bake the cakes up to a day ahead. Frost them the day you plan to eat them.

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: Any fun twists? A: Try almond extract instead of vanilla. Use different food coloring for the seasons. Fun fact: The original bakery sold these with just a vanilla bean speckled icing!

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. Seeing a friend’s smile is the sweetest reward.

I would love to see your creations. Did you pick pink icing or another color? How did your family like them?

Have you tried this recipe? Tag us on Pinterest @ChloesKitchenNook! Let’s fill the world with pretty, delicious cupcakes. Happy cooking!

—Chloe Hartwell.