Recipe of Any-night-of-the-week Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, magnolia bakery inspired red velvet cupcakes with cream cheese frosting. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook magnolia bakery inspired red velvet cupcakes with cream cheese frosting using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting:

1. Make ready Cake Mix
2. Take 3 1⁄2 cups cake flour (not self rising)
3. Prepare 3 ⁄4 cup unsalted butter, softened
4. Prepare 2 1⁄2 cups sugar
5. Prepare 3 large eggs, at room temperture
6. Prepare 6 tablespoons red food coloring
7. Get 3 tablespoons unsweetened cocoa
8. Get 1 1⁄2 teaspoons vanilla extract
9. Prepare 1 1⁄2 teaspoons salt
10. Take 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. Take 1 1⁄2 teaspoons baking soda
13. Prepare Cream Cheese Frosting
14. Prepare 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
15. Get 6 tbsp. unsalted butter, softened and cut into small pieces
16. Take 1 1/2 tsp. pure vanilla extract
17. Make ready 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!

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