Magnolia Bakery Red Velvet Cupcakes

Serves 36

Ingredients

3 1⁄3 cups cake flour (not self-rising)
3⁄4 cup (1 1⁄2 sticks) unsalted butter, softened
2 1⁄4 cups sugar
3 large eggs, at room temperature
6 tablespoons 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
Frosting: 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 1⁄2 teaspoons vanilla extract
5 cups sifted confectionersʼ sugar

Instructions

Preheat oven to 350 degrees. Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
To make the cake: 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. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. 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 incorporated, but do not overheat. 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. Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. Frosting: 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 to 3 hours, but no longer, to thicken before using.
When the cake has cooled, spread the frosting liberally on the cupcakes.
Makes 36 cupcakes.