Description

These Blue Velvet Cupcakes are soft, moist, and lightly chocolatey with a vibrant blue color that makes them perfect for celebrations. Topped with rich cream cheese frosting, they offer a classic velvet flavor with a fun twist.

Ingredients

1 1/2 cups all-purpose flour

1 tbsp cocoa powder (unsweetened)

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tbsp vanilla extract

1 tbsp blue food coloring (gel preferred)

1/2 cup buttermilk (or regular milk mixed with 1 tsp vinegar)

1 tbsp white vinegar

8 oz cream cheese, softened

1/2 cup unsalted butter, softened (for frosting)

4 cups powdered sugar

1 tsp vanilla extract (for frosting)

Pinch of salt

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the blue food coloring until the desired shade is reached.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined, then stir in the vinegar.
Divide the batter evenly among the liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and salt.
Once cupcakes are completely cool, frost generously and decorate as desired.

Notes

Add white chocolate chips for extra sweetness and texture.

Store in an airtight container in the refrigerator for up to 4 days.

Let cupcakes sit at room temperature for 20 to 30 minutes before serving for best texture.

Freeze unfrosted cupcakes for up to 2 months and thaw overnight before frosting.

Gel food coloring provides more vibrant color without thinning the batter.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 420 kcal
Sugar: 38 g
Sodium: 230 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg