Description
These Blue Velvet Cupcakes feature a moist, tender crumb enhanced with a subtle cocoa flavor and vibrant royal blue hues. Topped with rich and creamy classic cream cheese frosting, they make a visually stunning and delicious dessert perfect for celebrations or a colorful treat.
Ingredients
Scale
Cupcake Batter
- 1¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- ½ tablespoon royal blue food coloring
- â…› teaspoon violet food coloring (optional, for deeper hue)
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2–2½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined for a consistent crumb.
- Combine wet ingredients: In a separate small bowl or measuring cup, stir together the buttermilk, vanilla extract, white vinegar, and the royal blue and violet food coloring to incorporate the vibrant color evenly.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium speed until the mixture becomes light, fluffy, and pale in color, which helps create a tender texture.
- Add egg: Beat in the large egg until fully incorporated, ensuring even distribution throughout the batter.
- Alternate combining dry and wet: Gradually add the dry flour mixture and the colored buttermilk mixture alternately to the creamed butter and sugar, starting and ending with the dry ingredients. Mix gently and just until combined to avoid overmixing, which can make the cupcakes dense.
- Fill cupcake liners: Divide the batter evenly among the liners, filling each about two-thirds full to allow room for rising without spilling over.
- Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the pan or on a wire rack before frosting to prevent melting the frosting.
- Prepare frosting: In a clean bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract, then gradually beat in the powdered sugar until the frosting reaches a fluffy and spreadable consistency.
- Frost cupcakes: Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting evenly over each cupcake. Decorate as desired, such as with sprinkles or edible glitter for added flair.
Notes
- For a vibrant and balanced blue color, use gel-based food coloring as it provides more intense pigmentation without altering the batter consistency.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- To enjoy optimal texture and flavor, bring refrigerated cupcakes to room temperature before serving.
- If desired, the optional violet food coloring can deepen the blue hue for a richer color effect.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
