Description
Blue Velvet Cupcakes are a fun twist on the classic red velvet cake recipe. It’s soft, moist, and has just a hint of cocoa flavor. The bright blue color makes it perfect for birthdays, baby showers, or the 4th of July. Topped with delicious cream cheese frosting and sprinkles, it’s easy to make and sure to impress!
Ingredients
Units
Scale
For the cake:
- 2 cups sugar
- 1/2 cup salted butter, softened
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups cake flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 tablespoon royal blue food coloring gel
- Small dab of violet gel food color
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
For the frosting:
- 16 oz cream cheese (2 8 oz. blocks) softened (1 pound)
- 1/2 cup salted butter, softened
- 1 tablespoon vanilla extract
- 4 cups powdered sugar
- Blue sprinkles for decorating
Instructions
Cake Instructions
- Preheat oven to 350°F and line a cupcake tin with liners.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until creamy and light, about 3 minutes. Add the eggs and mix again until well combined, scraping the sides of the bowl when necessary.
- Add the blue food coloring and dab of violet food coloring to the buttermilk and mix together until combined and food coloring gel is dissolved. Add the baking soda and vinegar and stir until combined.
- In a mixing bowl combine the flour, cocoa powder and salt.
- Add half the flour mixture to the butter mixture bowl and mix till nearly combined. Add the buttermilk mixture and mix till almost combined. Add the last of the flour mixture and mix till just barely combined.
- Fill each cupcake liner about 2/3 full and bake about 18-22 minutes, till a toothpick inserted comes out with a few moist crumbs.
- Let the cupcakes cool completely before frosting.
Frosting Instructions
- In the bowl of a stand mixer cream together the cream cheese and butter until light and creamy. Add the vanilla and powdered sugar and whip for a few minutes.
- Add the frosting to a piping bag with an open star tip and pipe the frosting on generously. Sprinkle with your favorite sprinkles, if desired.
Notes
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
- These cupcakes can be frozen, unfrosted for up to 2 months. Thaw in fridge overnight before moving to room temperature. Frost before serving.
- Use room temperature ingredients for the fluffiest results.
- Use a cookie scoop to portion out your cupcakes – it’s the perfect amount.
- You can make any color “velvet” cupcakes you’d like, simply by switching the food coloring.
- I’d suggest using a food coloring powder or gel. The liquid dye will not work as well.
- I used a 1M Wilton piping tip for this piping.
- Using cake flour instead of all-purpose will make your cupcakes lighter in texture and less dense. They melt in your mouth.
- Prep Time: 30
- Cool time: 1 hour
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
