Magnolia Bakery's Red Velvet Cupcakes

Indulge in the ultimate treat with Magnolia Bakery's Red Velvet Cupcakes, a delightful recipe that captures the timeless charm of this Southern classic. These cupcakes are irresistibly moist and tender, thanks to the perfect blend of buttermilk and vegetable oil, while a hint of cocoa adds depth to their vibrant red hue. The batter is easy to whip up with pantry staples, and the rich, tangy cream cheese frosting is pure decadence, whipped to velvety perfection. Ready in just 40 minutes, these cupcakes are perfect for any occasion, from birthdays to afternoon tea. With their stunning color, luxurious frosting, and impeccable flavor, these red velvet cupcakes are sure to impress. Add a touch of sophistication to your dessert repertoire today!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 24

Ingredients

• 2.5 cups All-purpose flour
• 1.5 cups Granulated sugar
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1 teaspoon Unsweetened cocoa powder
• 1.5 cups Vegetable oil
• 1 cup Buttermilk
• 2 units Large eggs
• 2 tablespoons Red food coloring
• 1 teaspoon Pure vanilla extract
• 1 teaspoon Distilled white vinegar
• 8 ounces Cream cheese
• 1 stick Unsalted butter, softened
• 3.5 cups Confectioners' sugar (sifted)
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two standard muffin tins with cupcake liners.

Step 2

In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

Step 3

In another large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until fully combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.

Step 5

Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.

Step 6

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove from the oven and allow the cupcakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 8

To make the frosting, beat the cream cheese and butter together in a large bowl with an electric mixer on medium speed until smooth and fluffy.

Step 9

Gradually add the sifted confectioners' sugar, one cup at a time, mixing on low speed until fully incorporated.

Step 10

Stir in the vanilla extract and beat the frosting on high speed for 1-2 minutes until light and creamy.

Step 11

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake. Decorate as desired and enjoy!

Nutrition Facts

Serving size	(2091.2g)

Amount per serving	% Daily Value*
Calories	8602.0

Total Fat 504.9g	0%
Saturated Fat 157.1g	0%
Polyunsaturated Fat 205.4g
Cholesterol 875.5mg	0%
Sodium 4749.3mg	0%
Total Carbohydrate 995.1g	0%
Dietary Fiber 8.8g	0%
Total Sugars 748.3g
Protein 66.1g	0%

Vitamin D 206.9IU	0%
Calcium 623.8mg	0%
Iron 16.6mg	0%
Potassium 1148.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 3.0%

Carbs: 45.3%