Hello, I am Kate. Today, I’m gonna show you how to prepare magnolia bakery inspired red velvet cupcakes with cream cheese frosting recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have magnolia bakery inspired red velvet cupcakes with cream cheese frosting using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting:
- Get Cake Mix
- Prepare 3 1⁄2 cups cake flour (not self rising)
- Get 3 ⁄4 cup unsalted butter, softened
- Make ready 2 1⁄2 cups sugar
- Prepare 3 large eggs, at room temperture
- Take 6 tablespoons red food coloring
- Take 3 tablespoons unsweetened cocoa
- Make ready 1 1⁄2 teaspoons vanilla extract
- Prepare 1 1⁄2 teaspoons salt
- Get 1 1⁄2 cups buttermilk OR 1 Tablespoon white vinegar + enough milk to measure 1 1⁄2 cup
- Get 1 1⁄2 teaspoons cider vinegar
- Prepare 1 1⁄2 teaspoons baking soda
- Get Cream Cheese Frosting
- Prepare 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
- Take 6 tbsp. unsalted butter, softened and cut into small pieces
- Get 1 1/2 tsp. pure vanilla extract
- Get 5 cups sifted confectioners’ sugar
Steps to make Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide the batter among the prepared pans and bake the cupcakes until a tester comes out clean, about 20 minutes.
- Bring the frosting out and using a pump OR just a spreading knife spread the cream cheese on the cupcakes and enjoy!
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