Blue Velvet Cupcakes

A twist on red velvet cupcakes, now you can serve blue ones, too! Served with the perfect cream cheese frosting.

Photo by Barbara S.
Adapted from sprinklebakes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from sprinklebakes.com

Ingredients

  • CAKE

  • 2

    cups sugar

  • 1/2

    pound butter, at room temperature, 2 sticks

  • 2

    eggs

  • 1

    tablespoon cocoa powder

  • 1

    tablespoon Wilton royal blue gel food coloring

  • 1

    small dab of Wilton violet gel food coloring

  • 2 1/2

    cups cake flour

  • 1

    teaspoon salt

  • 1

    cup buttermilk

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon baking soda

  • 1

    tablespoon vinegar

  • FROSTING

  • 1

    pound cream cheese, softened

  • 2

    sticks butter, softened

  • 1

    teaspoon vanilla extract

  • 4

    cups sifted confectioners' sugar

Directions

Preheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners. Make the Cake: In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into cupcake papers. Batter will be thick! Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting. Make the Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife or pipe it on with a big star tip. Embellish as desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: