Magnolia Bakery Red Velvet Cupcake Recipe is a classic American dessert made with moist, cocoa flavoured red cupcakes and topped with a light, creamy vanilla frosting.
This Magnolia Bakery Red Velvet Cupcake Recipe brings back memories of my early baking days and reflects the traditional bakery style cupcakes I learned to love.
Through years of home practice and watching bakery videos and displays, I perfected this recipe. Below, I will clearly explain each step to prepare these cupcakes.
Why You’ll Love?
You will love Magnolia Bakery Red Velvet Cupcake Recipe for its soft texture and rich flavor that feels bakery fresh at home.
The balance of cocoa, butter, and buttermilk creates a moist cupcake that stays tender after baking. The vibrant red colour makes each cupcake visually appealing, while the creamy vanilla frosting adds gentle sweetness.
This Magnolia Bakery Red Velvet Cupcake Recipe delivers consistent results, making it enjoyable to bake and satisfying to share with family and friends.
How To Prepare Magnolia Bakery Red Velvet Cupcake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American (Bakery Style)
Yield: 12 cupcakes
Kitchen Utensils
- Mixing bowls (2 medium, 1 large)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Cupcake pan (12-count)
- Paper cupcake liners
- Cooling rack
- Piping bag with round or star tip
Ingredients
Red Velvet Cupcakes:
- 155 g all purpose flour
- 7 g unsweetened cocoa powder
- 2.5 g baking soda
- 2.5 g fine salt
- 113 g unsalted butter, softened
- 150 g sugar
- 1 large egg
- 5 ml pure vanilla extract
- 120 ml buttermilk
- 5 ml cider vinegar
- 15 ml red food coloring
Creamy Vanilla Frosting:
- 226 g unsalted butter, softened
- 540 g powdered sugar, sifted
- 15 ml pure vanilla extract
- 60–75 ml heavy cream or whole milk
Instructions
1. Get The Oven And Pan Ready:
Heat the oven to 175°C (350°F). Line a 12-cup muffin tray with cupcake liners and set it aside.
2. Combine The Dry Ingredients:
In a medium bowl, mix the flour, cocoa powder, baking soda, and salt until everything is evenly blended.
3. Cream The Butter And Sugar:
In a large bowl, beat the softened butter and sugar together until pale, light, and fluffy. This should take about 2–3 minutes.
4. Add The Egg, Flavor, And Color:
Mix in the egg until fully blended. Add the vanilla extract and red food colouring, stirring until the colour is even throughout the batter.
5. Bring The Batter Together:
With the mixer on low speed, add the dry ingredients and buttermilk in turns, starting and ending with the dry mixture. Mix just until smooth, then gently stir in the vinegar.
6. Bake The Cupcakes:
Fill each cupcake liner about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
7. Make The Vanilla Frosting:
Beat the butter until creamy. Slowly add powdered sugar, vanilla, and cream or milk, beating until the frosting is light, fluffy, and easy to spread.
8. Frost And Enjoy:
Once the cupcakes are cool, frost them generously using a piping bag or spatula. Serve right away, or store in the refrigerator for up to two days. Let them come to room temperature before serving for the best taste.
Nutrition Facts
| Nutrition | Amounts |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 42 g |
| Sugar | 32 g |
| Fat | 16 g |
| Saturated Fat | 10 g |
| Protein | 3.5 g |
| Sodium | 180 mg |
About This Cake
Magnolia Bakery Red Velvet Cupcake Recipe is a beloved American bakery classic known for its soft, moist crumb and delicate cocoa flavor balanced with a subtle tang.
The main speciality of this recipe lies in its perfectly tender texture and signature creamy vanilla frosting, which is light, smooth, and not overly sweet.
Unlike dense red velvet cakes, these cupcakes are airy and rich at the same time. Their vibrant red colour, nostalgic bakery taste, and simple elegance make them timeless and irresistible.
Healthy Nutrition Benefits
➤ Supplies calcium and vitamin D from butter and milk ingredients, supporting bone strength.
➤ Provides quick energy from carbohydrates, supporting daily activity and mental focus when enjoyed in moderation.
➤ Contains antioxidants from cocoa powder that help protect cells from oxidative stress.
➤ Delivers small amounts of protein from eggs and dairy that contribute to muscle repair.
➤ Supports emotional well being by promoting satisfaction and stress relief through mindful enjoyment of a classic dessert.
Hot Tips
➣ Use room temperature butter and egg to create a smooth batter and even texture in the cupcakes.
➣ Measure cocoa powder carefully so the red color stays vibrant and the chocolate flavor remains mild.
➣ Mix the batter gently to keep the cupcakes soft and tender rather than dense.
➣ Allow cupcakes to cool completely before frosting to keep the vanilla frosting light and fluffy.
➣ Beat the frosting long enough to achieve a creamy, bakery style finish that spreads easily and looks beautiful.
Serving Suggestions
Serve Magnolia Bakery Red Velvet Cupcake Recipe on a decorative platter for gatherings or afternoon treats. Pair each cupcake with a cup of coffee, tea, or milk to enhance the flavor.
Garnish the frosting with a few chocolate shavings, fresh berries, or a light dusting of cocoa powder for an elegant touch.
These cupcakes can also be boxed individually for gifts or celebrations. Enjoy them slightly chilled or at room temperature to experience the creamy frosting and moist cake at their best.
Have Any Side Effects To Eat Magnolia Bakery Red Velvet Cupcake Recipe?
Eating Magnolia Bakery Red Velvet Cupcake Recipe in moderation is generally safe for most people. These cupcakes contain sugar, butter, and flour, which can contribute to weight gain or blood sugar spikes if consumed excessively.
People with dairy or egg allergies should avoid this recipe or use suitable substitutes. Overeating can lead to digestive discomfort or increased calorie intake.
Individuals following low sugar or low fat diets should enjoy these cupcakes occasionally. For most, they remain a delightful treat that can be part of a balanced diet.
How Do I Freeze?
To freeze Magnolia Bakery Red Velvet Cupcake Recipe, allow the cupcakes to cool completely. Wrap each cupcake individually in plastic wrap to prevent freezer burn.
Place the wrapped cupcakes in an airtight container or freezer safe bag and store them in the freezer. Frosted cupcakes can be frozen after a brief firming period in the refrigerator to keep the frosting intact.
Thaw the Magnolia Bakery Red Velvet Cupcake Recipe at room temperature before serving to maintain their soft texture and creamy frosting.
Frequently Asked Questions
Can I Use A Different Type Of Milk Instead Of Buttermilk?
You can substitute regular milk with 1 teaspoon of lemon juice or vinegar per ½ cup to mimic buttermilk.
Can I Make These Cupcakes Ahead Of Time?
Yes, the cupcakes can be baked a day before and stored in an airtight container at room temperature.
Can I Use Gel Food Coloring Instead Of Liquid?
Gel food colouring works well and provides a more vibrant red without changing the batter consistency.
How Do I Prevent The Frosting From Being Too Runny?
Gradually add heavy cream or milk and beat until the frosting reaches a firm but spreadable consistency.
Can I Make This Recipe Into A Cake Instead Of Cupcakes?
Yes, bake in a greased cake pan at the same temperature, adjusting the baking time for larger layers.
Conclusion
This Magnolia Bakery Red Velvet Cupcake Recipe was easy to follow and very enjoyable, with a delicious final result.
The Magnolia Bakery Red Velvet Cupcake Recipe come out soft, moist, and full of classic bakery flavor, making the experience truly satisfying. I hope this recipe inspires you to try it with confidence at home.
Magnolia Bakery Red Velvet Cupcake Recipe is simple, reliable, and perfect for any occasion. I encourage you to try it soon and let me know how delicious the cupcakes turn out.
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Magnolia Bakery Red Velvet Cupcake Recipe
Equipment
- Mixing bowls (2 medium, 1 large)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Cupcake pan (12-count)
- Paper cupcake liners
- Cooling rack
- Piping bag with round or star tip
Ingredients
Red Velvet Cupcakes:
- 155 g all purpose flour
- 7 g unsweetened cocoa powder
- 2.5 g baking soda
- 2.5 g fine salt
- 113 g unsalted butter softened
- 150 g sugar
- 1 large egg
- 5 ml pure vanilla extract
- 120 ml buttermilk
- 5 ml cider vinegar
- 15 ml red food coloring
Creamy Vanilla Frosting:
- 226 g unsalted butter softened
- 540 g powdered sugar sifted
- 15 ml pure vanilla extract
- 60 –75 ml heavy cream or whole milk
Instructions
Get The Oven And Pan Ready:
- Heat the oven to 175°C (350°F). Line a 12-cup muffin tray with cupcake liners and set it aside.
Combine The Dry Ingredients:
- In a medium bowl, mix the flour, cocoa powder, baking soda, and salt until everything is evenly blended.
Cream The Butter And Sugar:
- In a large bowl, beat the softened butter and sugar together until pale, light, and fluffy. This should take about 2–3 minutes.
Add The Egg, Flavor, And Color:
- Mix in the egg until fully blended. Add the vanilla extract and red food colouring, stirring until the colour is even throughout the batter.
Bring The Batter Together:
- With the mixer on low speed, add the dry ingredients and buttermilk in turns, starting and ending with the dry mixture. Mix just until smooth, then gently stir in the vinegar.
Bake The Cupcakes:
- Fill each cupcake liner about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Make The Vanilla Frosting:
- Beat the butter until creamy. Slowly add powdered sugar, vanilla, and cream or milk, beating until the frosting is light, fluffy, and easy to spread.
Frost And Enjoy:
- Once the cupcakes are cool, frost them generously using a piping bag or spatula. Serve right away, or store in the refrigerator for up to two days. Let them come to room temperature before serving for the best taste.
Notes
Nutrition Facts
Calories: 320 kcal | Carbohydrates: 42 g | Sugar: 32 g | Fat: 16 g | Saturated Fat: 10 g | Protein: 3.5 g | Sodium: 180 mgHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!