Magnolia Bakery’s Red Velvet Cupcakes have become a beloved classic for good reason. With their rich red color and moist texture these cupcakes offer a perfect balance of flavor and visual appeal. We’ve recreated this iconic recipe so you can enjoy the same delicious experience right in your own kitchen.
The secret lies in the tender crumb and the creamy cream cheese frosting that tops each cupcake. Whether you’re baking for a special occasion or just craving a sweet treat these cupcakes never disappoint. Let’s dive into this recipe and bring a bit of Magnolia Bakery magic to your home baking.
Ingredients
To master the Magnolia Bakery Red Velvet Cupcakes recipe, gathering the right ingredients is essential. We break them down into Dry, Wet, and Frosting Ingredients for accuracy and easy reference.
Dry Ingredients
Here are the cornerstone elements that create the iconic red velvet cupcake crumb and structure:
- 2 1/2 cups (312g) all-purpose flour, sifted for a light texture
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 tablespoon cocoa powder (unsweetened, for that subtle chocolate depth)
| Dry Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups (312g) | Sifted for lightness |
| Granulated sugar | 1 1/2 cups (300g) | |
| Baking soda | 1 teaspoon | Leavening agent |
| Fine salt | 1 teaspoon | Enhances flavor |
| Cocoa powder | 1 tablespoon | Unsweetened, rich taste |
Wet Ingredients
These ingredients add moisture and character to the cupcakes, ensuring a tender and moist crumb with the classic red velvet flavor profile:
- 1 1/2 cups (360ml) vegetable oil (neutral flavor)
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring for that vibrant signature hue
- 1 teaspoon white vinegar
- 2 teaspoons pure vanilla extract
| Wet Ingredient | Quantity | Notes |
|---|---|---|
| Vegetable oil | 1 1/2 cups (360ml) | Neutral flavor for moistness |
| Buttermilk | 1 cup (240ml) | Room temperature |
| Eggs | 2 large | Room temperature, binds batter |
| Red food coloring | 2 tablespoons | Creates vibrant color |
| White vinegar | 1 teaspoon | Reacts with baking soda |
| Vanilla extract | 2 teaspoons | Adds aromatic sweetness |
Frosting Ingredients
The creamy cream cheese frosting is a crown jewel of our cupcakes, providing a tangy and sweet complement to the red velvet base:
- 1/2 cup (115g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
| Frosting Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 1/2 cup (115g) | Softened for smooth texture |
| Cream cheese | 8 oz (225g) | Softened, tangy flavor |
| Powdered sugar | 4 cups (480g) | Sifted to avoid lumps |
| Vanilla extract | 1 teaspoon | Adds depth to frosting flavor |
We recommend having all ingredients measured and prepped before starting to mix to ensure smooth and efficient baking.
Tools and Equipment
To perfectly recreate the Magnolia Bakery Red Velvet Cupcakes, having the right Tools and Equipment is essential. These items ensure accurate measurements, even mixing, and beautiful presentation. Below, we list everything we need for a smooth baking process.
Essential Baking Tools
- Mixing Bowls: Use a set of medium to large-size bowls for combining dry and wet ingredients separately.
- Measuring Cups and Spoons: Accurate measurement of flour, sugar, cocoa powder, and liquids is critical. Use both dry and liquid measuring cups.
- Electric Mixer: A hand or stand mixer helps to blend the batter until smooth and fluffy, crucial for that light cupcake texture.
- Sifter or Fine Mesh Strainer: Sift dry ingredients to avoid lumps and ensure an even mix.
- Rubber Spatula: Perfect for scraping down the sides of the bowl and folding ingredients gently.
- Standard Muffin Pan: We use a 12-cup muffin pan to shape our cupcakes evenly.
- Cupcake Liners: Place liners in the muffin pan to prevent sticking and for easy removal.
- Cooling Rack: Allows cupcakes to cool evenly and prevents sogginess from trapped steam.
- Piping Bag and Round or Star Tip: For beautifully piping the cream cheese frosting onto cupcakes, use a piping bag fitted with your preferred tip.
- Toothpick or Cake Tester: Check doneness by inserting into the cupcake center — it should come out clean.
Optional but Helpful
- Kitchen Scale: For ultimate precision in ingredient measurements.
- Offset Spatula: Useful for smoothing frosting if you opt out of piping.
- Food Processor: Can be used if preparing frosting quickly and evenly.
| Tool | Purpose |
|---|---|
| Mixing Bowls | Combine dry and wet ingredients |
| Measuring Cups and Spoons | Measure ingredients precisely |
| Electric Mixer | Mix batter and frosting to smooth consistency |
| Sifter or Fine Mesh Strainer | Remove lumps from dry ingredients |
| Rubber Spatula | Scrape bowls and fold ingredients gently |
| Standard Muffin Pan | Shape and bake cupcakes |
| Cupcake Liners | Line muffin pan for easy removal |
| Cooling Rack | Cool cupcakes evenly without sogginess |
| Piping Bag & Tips | Decorate cupcakes with cream cheese frosting |
| Toothpick or Cake Tester | Test cupcake doneness |
Using this equipment, we will achieve the signature moist texture and flawlessly decorated look of the iconic Magnolia Bakery Red Velvet Cupcakes. Next, we move on to the baking process itself.
Prep Work
Before we begin mixing the ingredients for our Magnolia Bakery Red Velvet Cupcakes, setting up the kitchen correctly is crucial. Proper prep work ensures smooth baking and perfect results every time.
Preheating the Oven
We start by preheating the oven to 350°F (175°C). This temperature is ideal for baking red velvet cupcakes, allowing them to rise evenly and develop a tender crumb. It’s important to preheat the oven at least 15 minutes before placing the cupcakes inside to ensure the temperature is stable.
Preparing the Baking Pans
Next, we prepare our baking pans to prevent sticking and achieve a flawless release of the cupcakes.
- Line a standard muffin pan (12-cup capacity) with paper cupcake liners for easy removal and a polished look.
- Alternatively, lightly grease the cups with vegetable oil or non-stick spray if you prefer baking without liners.
- Tap the pan gently on the counter after filling to release any large air bubbles for an even texture.
Measuring Ingredients
Accurate measurement of ingredients is critical when crafting Magnolia Bakery’s Red Velvet Cupcakes. Using precise amounts guarantees consistent moisture, rise, and flavor.
| Ingredient | Measurement Tool | Notes |
|---|---|---|
| All-purpose flour | Dry measuring cups | Spoon into cup, level off |
| Granulated sugar | Dry measuring cups | Level off with a flat edge |
| Cocoa powder | Dry measuring spoons | Sift before measuring |
| Buttermilk | Liquid measuring cup | Measure at eye level |
| Vegetable oil | Liquid measuring cup | Pour carefully |
| Eggs | Whole, large | Use fresh eggs at room temp |
| Red food coloring | Measuring spoons | Use gel or liquid form |
We recommend sifting dry ingredients like flour, cocoa powder, and baking soda to eliminate lumps and aerate the mixture for a lighter cupcake crumb. Always measure wet ingredients separately to maintain accuracy and avoid accidental overpouring.
Directions
Follow these step-by-step instructions to master the Magnolia Bakery Red Velvet Cupcakes Recipe and achieve that iconic moist texture and rich flavor.
Making the Red Velvet Cake Batter
- In a large bowl, sift together the dry ingredients: all-purpose flour, granulated sugar, baking soda, fine salt, and cocoa powder. Sifting ensures a light, lump-free base for the batter.
- In a separate bowl, whisk the wet ingredients: vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until fully combined.
- Gradually add the wet mixture into the dry ingredients. Use an electric mixer on low speed to blend until just smooth and uniform.
- Scrape down the bowl with a rubber spatula to incorporate any unmixed flour or cocoa powder.
- Avoid overmixing to keep the cake batter tender and airy.
Baking the Cupcakes
- Preheat the oven to 350°F (175°C).
- Line a standard muffin pan with cupcake liners.
- Using an ice cream scoop or spoon, fill each liner 2/3 full with the prepared batter for even, domed cupcakes.
- Place the muffin pan in the oven and bake for 18–22 minutes.
- Test doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached.
| Step | Temperature | Time | Batter Amount per Cupcake |
|---|---|---|---|
| Baking | 350°F | 18–22 minutes | 2/3 full cupcake liners |
Cooling the Cupcakes
- Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes.
- Transfer them to a wire cooling rack to cool completely before frosting.
- Cooling completely prevents the frosting from melting and ensures the cream cheese frosting holds its shape.
Preparing the Cream Cheese Frosting
- In a mixing bowl, beat the unsalted butter and cream cheese on medium speed until smooth and creamy, approximately 2-3 minutes.
- Gradually add powdered sugar while mixing on low speed to avoid a sugar cloud.
- Add vanilla extract and increase the mixer speed to high, beating for an additional 2 minutes until fluffy.
- The frosting should have a smooth, spreadable consistency without being runny.
Frosting the Cupcakes
- Use a piping bag fitted with your favorite tip or a spatula to frost the cooled cupcakes.
- Start from the outer edge and swirl inward for a classic swirl design.
- Apply even pressure to create consistent frosting heights on each cupcake.
Decorating Tips
- Garnish with a light dusting of cocoa powder or finely chopped nuts for added texture.
- Place a small piece of red velvet cake crumb on top to replicate Magnolia Bakery’s iconic look.
- Chill frosted cupcakes briefly to set the frosting before serving.
- Use piping tips like Wilton 1M for professional-looking swirls.
By carefully following these directions, we unlock the secret to creating the perfect Magnolia Bakery Red Velvet Cupcakes with their characteristic moist crumb and rich cream cheese frosting.
Make-Ahead Instructions
To ensure our Magnolia Bakery Red Velvet Cupcakes maintain their signature moist texture and vibrant flavor, following proper make-ahead steps is essential. Here’s how we can prepare and store the cupcakes and frosting in advance without sacrificing quality.
Preparing Cupcakes Ahead
- Bake the cupcakes fully following the recipe instructions.
- Allow the cupcakes to cool completely on a cooling rack to avoid condensation which can make them soggy.
- Store baked cupcakes without frosting in an airtight container to preserve freshness.
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 1 day | Keep in airtight container |
| Refrigerator | Up to 3 days | Bring to room temp before frosting |
| Freezer | Up to 2 months | Wrap individually in plastic wrap |
Preparing and Storing Cream Cheese Frosting
- Prepare the cream cheese frosting as directed.
- Transfer frosting to an airtight container.
- Refrigerate until ready to use.
| Frosting Storage | Duration | Handling |
|---|---|---|
| Refrigerator | Up to 5 days | Bring to room temperature before frosting |
| Freezer | Up to 1 month | Thaw overnight in fridge, re-whip |
Frosting & Decorating Tips for Make-Ahead
- If frosting well before serving, let cupcakes and frosting sit at room temperature for 30 to 60 minutes.
- Gently re-whip frosting with a mixer if it has firmed up after refrigeration.
- Frost cupcakes just before serving to maintain the iconic creamy texture and appearance.
“Making cupcakes in advance gives us flexibility without compromising that exquisite Magnolia Bakery Red Velvet Cupcakes experience. Just follow these simple storage steps, and enjoy fresh tasting results anytime!“
By mastering these make-ahead strategies, we can confidently plan ahead for gatherings or satisfy sweet cravings with freshly frosted, perfectly moist red velvet cupcakes.
Storage and Serving Suggestions
To keep our Magnolia Bakery Red Velvet Cupcakes fresh and delicious, proper storage is key. Whether we plan to enjoy them immediately or save them for later, following the right steps preserves their signature moist texture and creamy frosting.
Storing the Cupcakes
- At Room Temperature:
Store the cupcakes in an airtight container at room temperature for up to 2 days. Keep them away from direct sunlight or heat sources to prevent frosting from melting or cupcakes from drying out.
- In the Refrigerator:
When storing for longer, refrigerate the cupcakes in a covered container for up to 5 days. Before serving, allow cupcakes to come to room temperature for about 30 minutes for the best texture and flavor.
- Freezing for Extended Storage:
To freeze, place unfrosted cupcakes on a baking sheet, freeze until solid, then wrap each cupcake tightly in plastic wrap. Store in an airtight freezer bag or container for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting.
You can also freeze frosted cupcakes this way, but be sure to keep them in a sturdy container to avoid crushing the frosting.
| Storage Method | Max Storage Time | Storage Tips |
|---|---|---|
| Room Temperature | 2 days | Airtight container, cool place |
| Refrigerator | 5 days | Covered container, bring to room temp before serving |
| Freezer (Unfrosted) | 3 months | Freeze solid, wrap tightly, thaw in fridge overnight |
| Freezer (Frosted) | 1 month | Use sturdy container, avoid crushing frosting |
Serving Suggestions
- Bring to Room Temperature:
For optimal taste and texture, always serve our Red Velvet Cupcakes at room temperature. The cupcake crumb becomes tender and frosting creamy, delivering that classic Magnolia Bakery experience.
- Garnish Ideas:
Enhance presentation with a light dusting of cocoa powder, a few edible glitter sprinkles, or finely chopped pecans atop the frosting for added texture and visual appeal.
- Pairing Recommendations:
Our cupcakes pair beautifully with a cup of fresh brewed coffee, a glass of cold milk, or even a mild black tea. The tangy cream cheese frosting balances sweet with a subtle hint of richness from the red velvet base.
By mastering these storage and serving tips, we ensure each bite of our Magnolia Bakery inspired red velvet cupcakes remains as delightful as on day one.
Conclusion
Baking Magnolia Bakery’s Red Velvet Cupcakes at home lets us enjoy a classic treat anytime we want. With the right ingredients, tools, and techniques, we can capture that perfect balance of moist cake and creamy frosting. Whether for celebrations or everyday indulgence, these cupcakes bring a touch of bakery magic to our kitchen.
By following the steps and tips shared, we’re set to create cupcakes that look and taste just like the originals. Plus, the make-ahead and storage advice means we can keep them fresh and ready for whenever cravings strike. Let’s get baking and savor every delicious bite together!
Frequently Asked Questions
What makes Magnolia Bakery’s Red Velvet Cupcakes special?
Magnolia Bakery’s Red Velvet Cupcakes are known for their vibrant red color, moist and tender crumb, and rich flavor, topped with a creamy, tangy cream cheese frosting that perfectly balances sweetness.
What are the essential dry ingredients for these cupcakes?
The key dry ingredients include all-purpose flour, granulated sugar, baking soda, fine salt, and cocoa powder, which create the cupcake’s structure and subtle chocolate flavor.
Which wet ingredients are needed for the cupcake batter?
Vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract are used to create a moist, flavorful cupcake with the signature red velvet color.
What ingredients make the cream cheese frosting?
The frosting is made from unsalted butter, cream cheese, powdered sugar, and vanilla extract, combining for a smooth, tangy, and sweet topping.
What baking tools are necessary to make these cupcakes?
Essential tools include mixing bowls, measuring cups and spoons, electric mixer, sifter, rubber spatula, muffin pan with liners, cooling rack, piping bag, and a toothpick or cake tester.
How should I prepare before baking?
Preheat your oven to 350°F (175°C), prep cupcake liners in the pan, measure ingredients accurately, and sift dry ingredients to ensure even mixing and better texture.
What is the best way to mix the batter?
Sift dry ingredients first, whisk wet ingredients separately, then combine gently without overmixing to maintain a tender crumb and avoid toughness.
How do you know when the cupcakes are done baking?
Bake for about 18-22 minutes, then test doneness by inserting a toothpick in the center—it should come out clean or with a few crumbs attached.
How should I frost the cupcakes?
Cool cupcakes completely before frosting. Beat butter and cream cheese until smooth, gradually add powdered sugar, then pipe or spread frosting for a professional look.
Can I make these cupcakes ahead of time?
Yes, you can bake and store cupcakes and frosting in advance. Store unfrosted cupcakes at room temperature for 2 days or freeze for longer storage, and frost before serving.
What are the best storage tips for these cupcakes?
Store at room temperature for up to 2 days or refrigerate up to 5 days. For longer storage, freeze cupcakes (frosted or unfrosted) in airtight containers to maintain freshness.
How should I serve Magnolia Bakery Red Velvet Cupcakes?
Serve at room temperature for the best flavor and texture. Garnish with sprinkles, edible pearls, or red velvet crumbs, and pair with milk, coffee, or tea for a delightful treat.