Sex and the City, the popular television series that ran on HBO from 1998-2004 and spawned two feature films, has been revealed to return for a reboot series. The original series helped propel Magnolia Bakery to fame, as the bakery appeared on an episode in 2000.

In 2007, Magnolia Bakery created a cupcake in honor of the character Carrie Bradshaw using the same flavors that she ate on the show, a vanilla cupcake with pastel-pink vanilla buttercream. To celebrate the recent announcement, the bakery is releasing the recipe for this cupcake.

“We chose the same cupcake she’s eating in the show — a vanilla cupcake with pink pastel vanilla buttercream — and added a classic daisy decon, one of our signature decorations,” Bobbie Lloyd, Magnolia Bakery's chief baking officer, tells Insider. “Our vanilla cupcakes have always been one of our bestselling flavors and we are known for our pastel buttercreams, so it's no surprise this design remains popular. This staple Magnolia Bakery product has been around for a quarter of a century, and we are sure it will be popular for years to come.”

The full recipe, courtesy of Insider can be found below:

Carrie Cupcake (24 cupcakes)



  • 3 cups cake flour
  • 1 ¾ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup of whole milk
  • ½ cup sour cream
  • 2 sticks of unsalted butter (room temperature)
  • 1 ½ cups granulated sugar
  • 1 ¾ teaspoons pure vanilla extract
  • 4 egg whites

Vanilla Buttercream

  • 2 sticks of unsalted butter (room temperature)
  • 1 teaspoon pure vanilla extract
  • 4 cups powdered sugar (sifted)
  • 3-4 tablespoons whole milk
  • Gel food coloring (pink)
  • Daisy sugar decoration



Preheat oven to 325 degrees Fahrenheit and line two 12-cup muffin tins with paper liners.

Then, in a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set it aside. In a liquid measuring cup, whisk together milk and sour cream until no lumps remain.

In a stand mixer with the paddle attachment, cream butter, sugar and vanilla on medium speed until the mixture is light and fluffy (around three to five minutes). Scrape the sides, as well as the bottom of the bowl and the paddle.

Turn mixer to medium speed and slowly add the egg whites a little at a time, making sure they're incorporated before adding more. Stop the mixer and scrape down the sides, bottom of the bowl, and paddle again.

Then turn mixer to low speed and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the dry ingredients. Mix everything for about 15 seconds, just until it's incorporated.

Stop the mixer and remove the bowl. Scrape down the bowl and the paddle.

Then, evenly scoop the batter into prepared muffin cups (Lloyd recommends using a ¼ dry measuring cup). Bake cupcakes for 20-22 minutes, until the tops spring back when touched and a cake tester inserted into the centers comes out clean.

Vanilla Buttercream

First cream the butter on medium speed in a stand mixer with the paddle attachment for three to four minutes, until it's light and fluffy. Add the vanilla and mix for one minute, then scrape down the bottom and sides of the bowl.

With the mixer running on low speed, gradually add the powdered sugar, one cup at a time. Scrape down the bottom and sides of the bowl again. When you have added the third cup of sugar, the mixture will start to thicken and appear dry.

Add three tablespoons of the milk, then add the rest of the sugar — add more milk if the buttercream is too stiff. The desired consistency is creamy and smooth. Scrape down the bottom and sides of the bowl.

Continue to beat the icing on low speed for one to two minutes longer, until it's smooth and creamy. Do not mix on medium or high, as it will add too much air and be too fluffy. Add a few drops of desired food coloring — one drop at a time — and mix thoroughly to get the right color.

Use an icing wand to spread buttercream over the cupcakes until they're fully covered. Top with a daisy decoration. You can store any extra icing at room temperature in an airtight container for up to three days.