Description
Indulge in the rich, vibrant goodness of these Purple Velvet Cupcakes. A colorful twist on the classic red velvet, these moist and tender cupcakes are topped with creamy cream cheese frosting, making them a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 1 large egg (room temperature)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Purple gel food coloring (as needed for desired hue)
Additional:
- Cream cheese frosting (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin tin with 12 cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, mix the buttermilk, oil, egg, vinegar, vanilla extract, and purple food coloring.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Bake: Divide the batter among the cupcake liners and bake for 18 to 20 minutes until a toothpick inserted comes out clean.
- Cool and frost: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frost with cream cheese frosting.
Notes
- For a deeper purple color, use gel food coloring rather than liquid.
- You can also tint the cream cheese frosting with a touch of purple for a fun twist.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
