Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

December 6th, 2009 by katie

Red Velvet cake is such a celebratory dessert.  I think it is the tangy buttermilk cake, the decedent frosting, and, of course, the totally outrageous color.  I made these cupcake for mrChaos’s sister on her birthday and they were absolutely wonderful.  If you aren’t afraid of a little Red #40 you will definitely impress a few party guests over the holidays with these.

This is a good recipe to make when you need a huge batch of cupcakes.  I generally shoot for filling my cupcake liners about 3/4 of the way and I got 42 cupcakes.

Magnolia’s Red Velvet Cake

makes 1 3 layer round cake or 40+ cupcakes, prep 15 min, bake 40 min, adapted from More From Magnolia: Recipes From The World-Famous Bakery and Magnolia’s Home Kitchen
  • 3 1/2 cups cake flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs, at room temperature
  • 6 tbsp or 3 oz (3 bottles) red food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda
  1. Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper or line a 12 cupcake pan with paper liners.
  2. Sift the cake flour into a bowl. Normally I would skip this but cake flour tends to clump so, do it.  I use a mesh colander rather than a sifter.
  3. In a large bowl, beat together butter and sugar until very light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. If the mixture isn’t combining set it aside for a minute then re-whisk.  Add to the batter and beat well.
  6. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are just incorporated.
  7. 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.
  8. Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.  For cupcakes bake approximately 15-20 minutes, fitting two pans in the oven at once on the top third and lower third.  Rotate the pans after 10 minutes and check for doneness with a toothpick after 15 minutes.

The frosting is a double batch of my very favorite Vanilla Bean Cream Cheese Frosting.

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Posted in Desserts

10 Responses

  1. Happy Cook

    Wow they look so so moist and beautiful.

  2. Kristin

    Those look AMAZING!!!

  3. bee

    if i don’t want to use the red food coloring is there a liquid i should replace it with…or does it not matter?

    Some people would substitute beet juice, but I would just leave it out. The cake is a really nice, tangy buttermilk cake and would be delicious with or without the red coloring. Personally, it was pretty hard to think about the amount of red dye going into them, but this amount of food coloring did not give it the chemical aftertaste that you can get with some red velvet cakes. -Katie

  4. Baking is my Zen

    I just made these using a different recipe. It was dry & tasteless. I will try this one. Hope it turns out better. The photo looks great.

  5. annie

    My son loves Red Velvet Cake. I will be trying this for him tomorrow. Thanks

  6. Gina

    I love Magnolia’s Red Velvet Cupcakes!!!! I will have to try this for a special occasion!

  7. hungry dog

    These are so pretty. I love red velvet cupcakes. I don’t know why the amount of food dye doesn’t freak me out but it doesn’t. Nice job!

  8. AmyAnne

    Doesn’t that cake take beautiful pictures?!

    Here is a great Red Velvet recipe you should try some day…so good! I don’t know what the name of the frosting is but I would fill my bathtub up with it if I could. It is beyond magnificent. It’s THAT good.

    http://velvetlava.blogspot.com/2008/04/cake-wingspan-seven-blankets.html

  9. Tess

    Will the cupcakes freeze well? I need to make a 100 for graduation

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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