Description
These Blue Velvet Cupcakes are a vibrant twist on the classic red velvet, featuring a striking blue color enhanced by gel food coloring. Moist and tender with a subtle cocoa flavor, they are topped with a rich and creamy homemade cream cheese frosting, perfect for parties or special occasions.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 1 large egg
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- Blue food coloring (gel preferred for vibrant color)
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3–3.5 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of the cupcakes after baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt to create a uniform dry mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, white vinegar, vanilla extract, and blue gel food coloring until thoroughly combined and vibrant in color.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, gently mixing just until smooth to avoid overmixing and ensure tender cupcakes.
- 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 18–20 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 Frosting: Beat the softened cream cheese and unsalted butter together until smooth and fluffy. Gradually add the powdered sugar, then mix in vanilla extract and a pinch of salt, beating until the frosting is light and spreadable.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting and decorate as desired.
Notes
- Use gel food coloring to avoid thinning the batter and achieve a more vibrant blue.
- These cupcakes freeze well; however, frost them only after they have thawed completely.
- For a richer flavor, substitute half of the vegetable oil with melted butter.
