Description

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.

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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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 2/3 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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg