Description
Blue Velvet Cupcakes are a colorful twist on the classic red velvet, featuring a rich cocoa flavor, soft and moist crumb, and a stunning blue hue. Topped with silky cream cheese frosting, these cupcakes are perfect for birthdays, baby showers, or any celebration that calls for a splash of color.
Ingredients
Scale
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon blue gel food coloring
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Muffin Tin: Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter and sugar until fully incorporated and smooth.
- Combine Buttermilk Mixture: In a small bowl, mix the buttermilk with blue gel food coloring and white vinegar until well blended, creating a vibrant blue liquid.
- Alternate Mixing Dry and Wet Ingredients: Add the dry ingredients to the butter mixture alternately with the blue buttermilk mixture, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar while mixing, then stir in vanilla extract and beat until the frosting is light and fluffy.
- Frost the Cupcakes: Once cupcakes are completely cooled, pipe or spread the cream cheese frosting evenly onto each cupcake.
Notes
- Use gel food coloring for a vibrant blue color without thinning the batter.
- Store frosted cupcakes in the refrigerator to maintain freshness.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
