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

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Ingredients requirements Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting:
  1. Make ready for Cake Mix
  2. Make ready 3 1⁄2 cups cake flour (not self rising)
  3. Need 3 for ⁄4 cup unsalted butter, softened
  4. Make ready 2 of 1⁄2 cups sugar
  5. Provide 3 for large eggs, at room temperture
  6. Prepare 6 tablespoons - red food coloring
  7. You need 3 tablespoons unsweetened cocoa
  8. You need 1 - 1⁄2 teaspoons vanilla extract
  9. Require 1 for 1⁄2 teaspoons salt
  10. Need 1 - 1⁄2 cups buttermilk OR 1 Tablespoon white vinegar + enough milk to measure 1 1⁄2 cup
  11. Need 1 - 1⁄2 teaspoons cider vinegar
  12. Prepare 1 for 1⁄2 teaspoons baking soda
  13. You need Cream Cheese Frosting
  14. Give 1 pound of (two 8-ounce packages) cream cheese, softened and cut into small pieces
  15. Take 6 tbsp. for unsalted butter, softened and cut into small pieces
  16. Require 1 1/2 tsp. of pure vanilla extract
  17. Provide 5 cups for sifted confectioners' sugar
Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting start cooking:
  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!

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