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Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting
Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting

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We hope you got insight from reading it, now let’s go back to magnolia bakery inspired red velvet cupcakes with cream cheese frosting recipe. You can cook magnolia bakery inspired red velvet cupcakes with cream cheese frosting using 17 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting:
  1. Use Cake Mix
  2. Prepare 3 1⁄2 cups cake flour (not self rising)
  3. You need 3 ⁄4 cup unsalted butter, softened
  4. Prepare 2 1⁄2 cups sugar
  5. You need 3 large eggs, at room temperture
  6. You need 6 tablespoons red food coloring
  7. Take 3 tablespoons unsweetened cocoa
  8. Use 1 1⁄2 teaspoons vanilla extract
  9. Prepare 1 1⁄2 teaspoons salt
  10. Get 1 1⁄2 cups buttermilk OR 1 Tablespoon white vinegar + enough milk to measure 1 1⁄2 cup
  11. Get 1 1⁄2 teaspoons cider vinegar
  12. Get 1 1⁄2 teaspoons baking soda
  13. Take Cream Cheese Frosting
  14. You need 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
  15. Use 6 tbsp. unsalted butter, softened and cut into small pieces
  16. Provide 1 1/2 tsp. pure vanilla extract
  17. You need 5 cups sifted confectioners' sugar
Instructions to make Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting:
  1. Make the Cream Cheese frosting first as It needs 2-3 hours in the refrigerator. In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours.
  2. Preheat oven to 350. Grease and lightly flour 2 cupcake pans for 24 cupcakes OR prepare 24 cupcake paper and place them in the pan.
  3. To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
  4. Add the eggs, one at a time,beating well after each addition. In a small bowl, whisk together the red coloring, cocoa, and vanilla. Add to the batter and beat well.
  5. In a measuring cup, stir the the buttermilk and add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
  6. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  7. Divide the batter among the prepared pans and bake the cupcakes until a tester comes out clean, about 20 minutes.
  8. Bring the frosting out and using a pump OR just a spreading knife spread the cream cheese on the cupcakes and enjoy!

These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. I topped these cupcakes with a simple cream cheese frosting, but I've included. Magnolia Bakery Weekly Cupcake - German Chocolate: Our German chocolate cake is made with a blend of semi-sweet and unsweetened chocolate and finished with coconut caramel pecan icing. Red Velvet cake with whipped vanilla icing. Ha - apparently, my friends and I cannot. :) I ended up making two batches of red velvet cupcakes to take to a handful of events with friends this And then for those like me, hearing anything having to do with "cream cheese frosting" just seals the deal.

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