We can’t resist the allure of Magnolia Bakery’s red velvet cupcakes, those iconic treats that blend rich, moist chocolate cake with a hint of tang and that signature cream cheese frosting. Hailing from the heart of New York City, they’ve become a symbol of indulgent baking we all crave.
As food enthusiasts, we’re excited to share our take on this classic recipe so you can recreate that bakery magic at home. It’s simpler than you think and promises to delight your taste buds with every bite.
Ingredients
In our journey to recreate the iconic Magnolia Bakery Red Velvet Cupcakes, we start by gathering the essential ingredients that bring out their signature rich chocolate flavor, tangy undertones, and vibrant red hue. We’ve organized this list by categories for clarity, ordering them as they are typically used in the recipe preparation. Remember, precise measurements ensure your cupcakes turn out just like the originals.
Cupcake Ingredients
For the batter, begin with the dry ingredients followed by the wet ones to achieve that perfect, moist texture.
- 2 ½ cups all-purpose flour: Sifted to remove lumps and ensure even mixing.
- 1 ½ cups granulated sugar: For sweetness and to help create a tender crumb.
- 2 tablespoons unsweetened cocoa powder: Provides the subtle chocolate base that defines red velvet.
- 1 teaspoon baking soda: Acts as the leavening agent for a light rise.
- 1 teaspoon salt: Enhances flavor balance.
- 2 large eggs: At room temperature for better incorporation.
- 1 ½ cups buttermilk: Shaken well and at room temperature to add tanginess and moisture.
- 1 cup vegetable oil: For a soft, fluffy texture—use a neutral oil for best results.
- 1 tablespoon white vinegar: Reacts with baking soda for extra lift.
- 2 teaspoons red food coloring: Gel-based for a vivid, consistent color without altering consistency.
- 2 teaspoons vanilla extract: Pure extract for authentic flavor depth.
Cream Cheese Frosting Ingredients
Once the cupcakes are baked, prepare the frosting using these items in sequence for a smooth, creamy finish.
- 8 ounces cream cheese: Softened to room temperature for easy blending.
- ½ cup unsalted butter: Also at room temperature to avoid lumps.
- 4 cups powdered sugar: Sifted to ensure a silky texture.
- 1 teaspoon vanilla extract: Adds a hint of warmth to complement the tang.
- A pinch of salt: To balance the sweetness and enhance the overall taste.
By using these high-quality ingredients in the specified quantities, we guarantee your version of Magnolia Bakery’s Red Velvet Cupcakes will be a crowd-pleaser. Now, we’re ready to move on to the preparation steps in the next section.
Tools and Equipment
Now that we have gathered our high-quality ingredients for the Magnolia Bakery Red Velvet Cupcakes, let’s equip ourselves with the essential tools and equipment to ensure a seamless baking process. Having the right items on hand allows us to achieve that perfect texture and presentation, just like the originals from New York City.
To keep things organized, we’ve categorized the tools by function. Here’s a detailed list of what you’ll need:
- Mixing and Measuring Tools:
These are crucial for precise preparation of the batter and frosting.
- Measuring cups and spoons: We rely on these for accurate measurements of ingredients like flour, sugar, and liquids to maintain the recipe’s balance.
- Digital kitchen scale: Ideal for weighing ingredients such as cocoa powder or butter, ensuring consistency in our homemade version.
- Baking Essentials:
These help in forming and baking the cupcakes to perfection.
- Cupcake pan and liners: A standard 12-cup pan with paper or silicone liners prevents sticking and gives our red velvet cupcakes that iconic shape.
- *Oven thermometer: We use this to verify that our oven is at the exact temperature (typically 350°F), guaranteeing even baking and that moist, tender crumb.
- Mixing and Blending Tools:
For incorporating ingredients smoothly and creating the signature cream cheese frosting.
- Electric mixer or stand mixer: This tool is our go-to for creaming butter and beating the batter, resulting in fluffy cupcakes with rich chocolate flavor.
- Whisk and rubber spatula: A sturdy whisk blends dry ingredients quickly, while the spatula helps scrape down bowl sides for no wasted batter.
- Cooling and Finishing Tools:
These ensure the cupcakes cool properly and are frosted elegantly.
- Wire cooling rack: Essential for allowing airflow around the cupcakes post-baking, preserving their tangy notes and preventing sogginess.
- Piping bag and tips (optional but recommended): If we’re aiming for that professional Magnolia Bakery look, this helps us apply the cream cheese frosting with precision.
By preparing these tools in advance, we set ourselves up for success in the next steps, making our red velvet cupcake baking experience efficient and enjoyable.
Instructions
We guide you through creating Magnolia Bakery’s iconic red velvet cupcakes with precise, step-by-step directions that build on the ingredients and tools we’ve outlined. Let’s transform those fresh components into fluffy, moist cupcakes topped with creamy frosting.
Prep
Before baking, we prepare the batter to ensure even mixing and vibrant color. Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners—we recommend 12 standard cups for this batch.
First, in a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until fully combined and free of lumps.
Next, in a separate bowl, beat the wet ingredients: 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 tablespoon white vinegar, 2 teaspoons red food coloring, and 1 teaspoon vanilla extract using an electric mixer on medium speed for about 2 minutes until smooth and well-blended.
Gradually add the wet mixture to the dry ingredients, mixing on low speed just until incorporated—overmixing can make the cupcakes tough, so stop as soon as the batter is evenly colored and velvety. This step creates a rich, tangy batter with a deep red hue that hints at the chocolatey indulgence ahead.
Finally, divide the batter evenly among the cupcake liners, filling each about two-thirds full for perfect rising.
Bake
With the batter ready, we bake the cupcakes to achieve a tender crumb and signature moist texture. Place the filled cupcake pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
During baking, the kitchen will fill with the irresistible aroma of chocolate and vanilla, signaling moist, fluffy cupcakes with a slight tang from the buttermilk. Once done, remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely—this prevents sogginess and ensures they hold up well for frosting.
| Baking Time Guideline | Temperature | Cupcake Yield | Notes |
|---|---|---|---|
| 18-20 minutes | 350°F (175°C) | 12 cupcakes | For standard-size pans; check at 18 minutes for doneness |
| 21-22 minutes | 350°F (175°C) | Up to 15 if batter is divided thinner | Adjust if oven varies; use thermometer for accuracy |
Frost and Assemble
Once cooled, we frost the cupcakes to add that creamy, tangy finish that makes Magnolia Bakery’s version unforgettable. In a clean mixing bowl, beat 8 ounces softened cream cheese and ½ cup unsalted butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Gradually add 4 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt, beating on low speed until fully incorporated, then increase to high speed for 1 minute to achieve a fluffy, spreadable consistency—the frosting should be velvety smooth with a slight tang that complements the cupcake’s chocolate notes.
Using a piping bag or spatula, generously frost each cooled cupcake, swirling for an elegant look. For the best results, chill the frosted cupcakes in the refrigerator for 15 minutes to set the frosting, enhancing the contrast between the moist red velvet crumb and the rich, creamy topping.
Make-Ahead Instructions
To make our Magnolia Bakery-inspired red velvet cupcakes even more convenient, we often prepare components in advance without compromising their rich chocolate flavor and tangy cream cheese frosting. This approach allows us to save time while ensuring the cupcakes remain moist and delicious. Below, we break down the key make-ahead strategies, organized by preparation stage, to help you plan effortlessly.
Preparing the Batter Ahead
We recommend mixing the batter up to 24 hours in advance for optimal freshness. Start by following the batter instructions from our earlier steps—combine dry ingredients like all-purpose flour, cocoa powder, and baking soda, then whisk in wet ingredients such as buttermilk, vegetable oil, and red food coloring. Once blended, cover the bowl tightly with plastic wrap and refrigerate it. This chilling step enhances the flavors, but remember to let the batter sit at room temperature for 15-20 minutes before baking to ensure even rising and a fluffy texture.
Frosting Preparation in Advance
Our cream cheese frosting can be made 2-3 days ahead, making it ideal for busy schedules. Whip together cream cheese, unsalted butter, powdered sugar, vanilla extract, and a pinch of salt as outlined previously, then transfer the mixture to an airtight container. Store it in the refrigerator to maintain its smooth, tangy consistency. Before use, let it soften at room temperature for about 30 minutes and re-whip briefly to restore its creamy texture—avoid over-beating to prevent it from becoming too soft.
Baking and Storing Cupcakes
For the cupcakes themselves, we suggest baking them fully up to 2 days in advance. After cooling completely on a wire rack, store unfrosted cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 days. If freezing is needed, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag; they can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator and bring to room temperature before frosting.
| Make-Ahead Option | Storage Method | Duration | Key Tips |
|---|---|---|---|
| Batter | Refrigerated in a covered bowl | Up to 24 hours | Let sit at room temperature before baking for even texture. |
| Frosting | Refrigerated in an airtight container | Up to 3 days | Re-whip after thawing for smooth consistency. |
| Unfrosted Cupcakes | Airtight container at room temperature or refrigerated | Up to 2 days (room temp) or 1 week (fridge) | Avoid stacking to prevent sticking. |
| Frozen Cupcakes | Individually wrapped and in a freezer bag | Up to 3 months | Thaw slowly to retain moisture and flavor. |
By following these make-ahead tips, we ensure your red velvet cupcakes stay as indulgent and bakery-fresh as those from Magnolia Bakery, ready for effortless assembly when you need them.
Conclusion
We’re excited you’ve explored this red velvet cupcake recipe with us
It brings Magnolia Bakery’s charm straight to your kitchen for a truly indulgent treat
Bake often and make it your own—we know you’ll create something amazing every time
Frequently Asked Questions
What makes Magnolia Bakery’s red velvet cupcakes so special?
Magnolia Bakery’s red velvet cupcakes stand out for their rich chocolate flavor, tangy undertones, and creamy cream cheese frosting. Originating from New York City, they’re a symbol of indulgent baking, offering a perfect balance of moist texture and vibrant color that makes them irresistible and iconic.
What ingredients do I need for the red velvet cupcakes?
You’ll need all-purpose flour, granulated sugar, cocoa powder, baking soda, salt, eggs, buttermilk, vegetable oil, vinegar, red food coloring, and vanilla extract for the batter. For the cream cheese frosting, gather cream cheese, unsalted butter, powdered sugar, vanilla extract, and a pinch of salt. Use high-quality ingredients for the best results.
What tools and equipment are required to bake these cupcakes?
Essential tools include mixing bowls, a whisk or electric mixer, measuring cups and spoons, a muffin tin with cupcake liners, an oven for baking, and a cooling rack. Prepare these in advance for an efficient process, categorized as mixing tools, baking essentials, and cooling items to ensure smooth preparation.
How do I make red velvet cupcakes at home?
Preheat your oven and mix dry ingredients (flour, sugar, cocoa, baking soda, salt) separately from wet ones (eggs, buttermilk, oil, vinegar, food coloring, vanilla). Combine them, fill cupcake liners, and bake until fluffy. Cool completely, then frost with a smooth cream cheese mixture and chill for enhanced flavor.
Can I prepare red velvet cupcakes in advance?
Yes, make the batter up to 24 hours ahead and refrigerate it to deepen flavors—let it sit at room temperature before baking. Frosting can be prepared 2-3 days in advance and stored in an airtight container. Unfrosted cupcakes last up to 2 days at room temperature or longer in the fridge.
How should I store the cupcakes and frosting?
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Frosting keeps in the fridge for 2-3 days. For best results, chill frosted cupcakes to maintain freshness and texture, and avoid freezing to preserve their moist quality.
What tips ensure the best red velvet cupcakes?
Use precise measurements and high-quality ingredients for accuracy. Mix dry and wet components separately to avoid overmixing, which can toughen the batter. Let cupcakes cool fully before frosting, and chill the finished treats to enhance flavor. Experiment with decorations for a professional touch, like Magnolia Bakery’s style.