You are|Are|Again} looking for inspiration recipes magnolia bakery inspired red velvet cupcakes with cream cheese frosting that are appetizing? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious magnolia bakery inspired red velvet cupcakes with cream cheese frosting should have had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of magnolia bakery inspired red velvet cupcakes with cream cheese frosting, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare magnolia bakery inspired red velvet cupcakes with cream cheese frosting delicious home, because as long as you know the trick, this dish is able become dish special.

Ingredients and seasonings must exist for make

1. Use Cake Mix
2. Prepare 3 1⁄2 cups cake flour (not self rising)
3. Take 3 ⁄4 cup unsalted butter, softened
4. Take 2 1⁄2 cups sugar
5. Prepare 3 large eggs, at room temperture
6. Prepare 6 tablespoons red food coloring
7. Use 3 tablespoons unsweetened cocoa
8. Take 1 1⁄2 teaspoons vanilla extract
9. Prepare 1 1⁄2 teaspoons salt
10. Take 1 1⁄2 cups buttermilk OR 1 Tablespoon white vinegar + enough milk to measure 1 1⁄2 cup
11. Use 1 1⁄2 teaspoons cider vinegar
12. Prepare 1 1⁄2 teaspoons baking soda
13. Take Cream Cheese Frosting
14. Use 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
15. Prepare 6 tbsp. unsalted butter, softened and cut into small pieces
16. Prepare 1 1/2 tsp. pure vanilla extract
17. Prepare 5 cups sifted confectioners' sugar

Add the vanilla and beat well. Our cupcakes are topped with our signature buttercream swirl! We've got you covered for any holiday, special occasion, or cause for celebration. Mix the flours together in a bowl.

How to cook Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting:

1. Make the Cream Cheese frosting first as It needs 2-3 hours in the refrigerator. In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours.
2. Preheat oven to 350. Grease and lightly flour 2 cupcake pans for 24 cupcakes OR prepare 24 cupcake paper and place them in the pan.
3. To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
4. Add the eggs, one at a time,beating well after each addition. In a small bowl, whisk together the red coloring, cocoa, and vanilla. Add to the batter and beat well.
5. In a measuring cup, stir the the buttermilk and add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
6. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
7. Divide the batter among the prepared pans and bake the cupcakes until a tester comes out clean, about 20 minutes.
8. Bring the frosting out and using a pump OR just a spreading knife spread the cream cheese on the cupcakes and enjoy!
9. Done and ready to serve!

In a glass measure, mix the milk and vanilla. In a large bowl, cream the butter. Beat well and scrape down the sides of the bowl. Gradually beat in confectioners' sugar until smooth. Using an electric mixer beat the butter and sugar until light and fluffy.

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