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A beautifully decorated blue velvet cupcake with swirled white frosting and blue sprinkles on a white plate.
Daniel

Blue Velvet Cupcakes

Moist, tender cupcakes with a striking natural blue hue and subtle cocoa flavor, topped with silky cream cheese frosting.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened, 1 stick
  • 2 large eggs room temperature
  • 0.5 cup buttermilk room temperature
  • 1 tbsp blue gel food coloring or 2 tsp for deeper color
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp white vinegar
  • 1 tsp vanilla extract
  • 0.25 tsp salt
For the Cream Cheese Frosting
  • 8 oz cream cheese softened, full-fat
  • 0.25 cup unsalted butter softened, 4 tbsp
  • 2 cups powdered sugar sifted
  • 0.5 tsp vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper cupcake liners
  • Electric Mixer
  • Medium mixing bowls
  • Wire cooling rack

Method
 

Make the Batter
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  2. In a large bowl with an electric mixer, beat softened butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl. Beat in eggs one at a time, then add vanilla.
  3. Mix blue food coloring into buttermilk until uniform. Add flour mixture to butter mixture in three additions, alternating with blue buttermilk, beginning and ending with flour. Mix just until combined. Stir in vinegar quickly - the batter will slightly bubble and lighten in texture.
Bake
  1. Divide batter evenly among liners, filling each about two-thirds full. Bake 16 to 18 minutes until tops spring back when lightly touched and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting
  1. Beat cream cheese and butter together until smooth and fluffy, about 2 minutes. Gradually add powdered sugar on low speed, then increase to medium and beat until creamy. Beat in vanilla. Spread or pipe onto completely cooled cupcakes.

Notes

For the most vibrant blue, use gel food coloring rather than liquid - it won't thin the batter. The tiny amount of cocoa adds depth without making these taste chocolatey; skip it and you'll lose that classic velvet complexity. These actually improve after a day in the refrigerator, so make them ahead for parties.