Magnolia Bakery Red Velvet Cupcake Recipe
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 specialty of this recipe lies in its perfectly tender texture and signature creamy vanilla frosting, which is light, smooth, and not overly sweet.
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.