Name: Blue Velvet Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon cocoa powder; 1 tablespoon blue food coloring; ¾ cup buttermilk; 1 teaspoon white vinegar; 8 oz cream cheese, softened (for frosting); ½ cup unsalted butter, softened (for frosting); 2 cups powdered sugar (for frosting); 1 teaspoon vanilla extract (for frosting); A pinch of salt (for frosting)

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These Blue Velvet Cupcakes offer a delightful twist on the classic red velvet version, with their vibrant blue color and rich, tender crumb. Topped with a creamy, luscious cream cheese frosting, they make the perfect treat for any occasion. Whether you're celebrating a special event or simply craving a sweet indulgence, these cupcakes are sure to impress both in flavor and appearance.

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon cocoa powder

1 tablespoon blue food coloring

¾ cup buttermilk

1 teaspoon white vinegar

For the Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

A pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and blue food coloring.

Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Stir in the vinegar, which will react with the baking soda to make the cupcakes rise.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely before frosting.

For the Frosting:

In a medium bowl, beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, a little at a time, and continue to beat until fluffy.

Stir in the vanilla extract and salt.

Once the cupcakes have cooled, frost them generously with the cream cheese frosting.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Storage/Reheating

These cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you'd like to store them for a longer period, you can keep them in the refrigerator for up to 1 week. Make sure to allow them to come to room temperature before serving for the best taste and texture. If you need to freeze them, place the un-frosted cupcakes in a zip-top bag and freeze for up to 3 months. When ready to serve, allow the cupcakes to thaw completely, then frost them.

FAQs

How can I make the frosting less sweet?

If you'd like a less sweet frosting, you can reduce the amount of powdered sugar slightly or add a pinch of lemon juice to balance out the sweetness with a bit of tartness.

Can I use regular food coloring instead of blue food coloring?

You can definitely use regular food coloring. However, the cupcakes won’t have the signature blue hue, so they might look more like classic red velvet cupcakes. I prefer the blue because it gives them a unique twist!

Can I make these cupcakes ahead of time?

Yes! These cupcakes can be baked and frosted the day before you plan to serve them. Store them in an airtight container at room temperature for the best flavor and texture.

Can I use all-purpose flour in place of cake flour?

Yes, all-purpose flour works perfectly fine in this recipe. If you want an even softer crumb, you can use cake flour, but all-purpose flour will give you a similar result.

Can I use a different frosting?

Absolutely! While cream cheese frosting pairs wonderfully with these blue velvet cupcakes, you can also try a buttercream frosting or whipped cream for a lighter option.

Conclusion

Blue Velvet Cupcakes are a fun and delightful twist on the classic red velvet version. With their rich flavor, vibrant color, and creamy frosting, these cupcakes are perfect for any occasion. Whether you’re looking to make a statement at a party or just enjoy a delicious homemade treat, this recipe is sure to please everyone. The combination of easy-to-follow steps and simple ingredients makes these cupcakes a go-to recipe for anyone looking to impress with their baking skills.

Recipe:

Blue Velvet Cupcakes

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and blue food coloring.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the vinegar, which will react with the baking soda to make the cupcakes rise.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
For the Frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, a little at a time, and continue to beat until fluffy.
Stir in the vanilla extract and salt.
Once the cupcakes have cooled, frost them generously with the cream cheese frosting.

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 3 days.

If you'd like to store them for a longer period, refrigerate them for up to 1 week and allow them to come to room temperature before serving for the best texture.

For freezing, place un-frosted cupcakes in a zip-top bag and freeze for up to 3 months. Thaw completely before frosting.

If you prefer less sweet frosting, you can reduce the powdered sugar or add a pinch of lemon juice to balance the sweetness.

Feel free to use a different food coloring if you prefer a different hue, but the blue gives these cupcakes a fun twist.