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Blue Velvet Cupcakes

4.77 from 26 votes
Author Becky

Ingredients
 

Cupcakes:

  • 2 cups sugar
  • 2 sticks butter (room temperature)
  • 2 eggs
  • 1 tablespoon cocoa powder
  • 1 tablespoon Wilton royal blue gel food coloring
  • 1 small dab of violet gel food coloring (just dip in a toothpick and use that amount)
  • 2 ½ cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 tablespoon vinegar

Frosting:

  • 1 pound cream cheese (softened)
  • 2 sticks butter (softened)
  • 1 teaspoon vanilla extract
  • 4 cups sifted powdered sugar

Instructions
 

Cupcakes:

  • Preheat oven to 350 F and line cupcake pans with liners. (makes about 26)
  • Cream sugar and butter in mixing bowl till light and fluffy, then add eggs one at a time, mixing well after each egg.
  • Mix cocoa and food coloring together to make a paste—this takes a couple of minutes but comes together nicely; add this paste to sugar mixture and mix well again.
  • Sift flour and salt, and add to creamed mixture a bit at a time, alternating with buttermilk, then mix in vanilla.
  • Combine baking soda and vinegar in a small bowl and add to cake batter; mix just to combine.
  • Scoop thick batter into cupcake liners filling about 2/3 full, and bake from 20-25 minutes; watch for toothpick inserted in center to come out clean.
  • Remove cupcakes from oven and allow to cool completely on a wire rack.

Frosting:

  • Beat cream cheese, butter and vanilla with electric mixer until nice and smooth.
  • Add sugar gradually and beat on low till combined, then beat on high speed until very light and fluffy about 2 to 3 minutes.
  • Frost cupcakes using either a pastry bag with a tip or put frosting in a freezer zip lock bag and cut a small corner to use for frosting cupcakes.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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