Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting

Name: Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting
Total time: 1200 s
Yield: 24 cupcakes
Cuisine: British
Ingredients: 3 1⁄2 cups cake flour (not self rising); 3 ⁄4 cup unsalted butter, softened; 2 1⁄2 cups sugar; 3 large eggs, at room temperture; 6 tablespoons red food coloring; 3 tablespoons unsweetened cocoa; 1 1⁄2 teaspoons vanilla extract; 1 1⁄2 teaspoons salt; 1 1⁄2 cups buttermilk OR 1 Tablespoon white vinegar + enough milk to measure 1 1⁄2 cup; 1 1⁄2 teaspoons cider vinegar; 1 1⁄2 teaspoons baking soda; 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces; 6 tbsp. unsalted butter, softened and cut into small pieces; 1 1/2 tsp. pure vanilla extract; 5 cups sifted confectioners' sugar

Girl from Bahrain @GirlFromBahrain

Bahrain

This is my favorite cupcake from Magnolia Bakery and since there are no travel plans anytime soon so I can have it, I decided to create it using different websites and tutorial videos.

Girl from Bahrain @GirlFromBahrain

Bahrain

This is my favorite cupcake from Magnolia Bakery and since there are no travel plans anytime soon so I can have it, I decided to create it using different websites and tutorial videos.

Saved

Ingredients

20 minutes

24 cupcakes

Cake Mix
31⁄2 cups cake flour (not self rising)
3⁄4 cup unsalted butter, softened
21⁄2 cups sugar
3large eggs, at room temperture
6 tablespoonsred food coloring
3 tablespoonsunsweetened cocoa
11⁄2 teaspoons vanilla extract
11⁄2 teaspoons salt
11⁄2 cups buttermilk OR 1 Tablespoon white vinegar + enough milk to measure 1 1⁄2 cup
11⁄2 teaspoons cider vinegar
11⁄2 teaspoons baking soda
Cream Cheese Frosting
1 pound(two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tbsp.unsalted butter, softened and cut into small pieces
1 1/2 tsp.pure vanilla extract
5 cupssifted confectioners' sugar

Saved

Steps

20 minutes

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!