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Blue Velvet Cupcakes

3.75 Mitt(s) 4 Rating(s)4 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 5

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Level: Easy

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Description

A new twist on a Southern favorite! Blue Velvet Cupcakes with Cream Cheese Frosting.

Ingredients

  • FOR THE CAKE:
  • 2 cups Sugar
  • 2 sticks Butter, Room Temperature
  • 2 whole Eggs
  • 1-½ Tablespoon Liquid Blue Food Coloring
  • 1 Tablespoon Cocoa Powder
  • 1 drop Violet Gel Food Coloring (optional)
  • 2-½ cups Cake Flour
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Baking Soda
  • 1 Tablespoon White Vinegar
  • _____
  • FOR FROSTING:
  • 1 pound Cream Cheese, Softened
  • 2 sticks Butter, Softened
  • 1 teaspoon Vanilla Extract
  • 4 cups Sifted Confectioners Sugar

Preparation

Preheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners.

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 coloring 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.

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.

Cupcakes will be moist, and slightly dense. Exactly what you would expect from a Red Velvet Cake- gone BLUE!

Note: You can also use 1 tablespoon of Wilton royal blue food coloring gel in place of the liquid.

9 Comments

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Kenneth on 9.2.2016

I made these last night and followed the directions to the t. They all sank. I live in high altitude could that be the reason why?

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Jeanette on 7.17.2014

I made these today and they are DELICIOUS… Something went wrong with the colour though – they came out an ugly mossy green colour… But I will defenately make them again soon…

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babsdoesbonbons on 7.3.2010

I made these for our Independence Day feast as Red Velvet, White cream cheese frosting ( piped with my biggest star tip), and Blue sprinkles. My Wilton holiday liners were on the petite side so I got 36 cupcakes. They taste wonderful! And are cute, too. Thanks for the recipe!

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rondaben on 6.9.2010

Hubby says these would make great Cookie Monster Cupcakes!

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tiffychris on 3.17.2010

These are simply amazing! The texture is PERFECT! I used buttercream frosting because I had some left over from other cupcakes, but can’t wait to try the cream cheese frosting! Will definitely be making these again. So moist!! It made over 24 standard cupcakes!

4 Reviews

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katalyst on 12.4.2010

These were just okay. When I think of a Velvet cake, I think of a heavy, moist texture with a hint of cocoa. These were very light, and crusty on top. They really didn’t rise much. I think there’s too much mixing in this recipe as it’s written, and the batter ends up overbeaten. The frosting recipe made TONS–I’ve got lots of leftover frosting.

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graygang9 on 8.14.2010

I have to first preface my remarks by stating that I am NOT good at baking…
I made these yesterday for my daughter’s 5th birthday party. The frosting was fantastic! I absolutely loved the frosting and will now try to make homemade cream cheese frosting for all of my cakes-it was that delicious.
I was however disappointed with the cupcakes. I didn’t think that they were very sweet, they seemed a little on the heavy side. I think that I must have over baked them because the tops were a little crunchy and the bottoms were extremely crumbly (not very good for a pool party). The tops didn’t puff up like normal cupcakes, which made them more difficult for me to frost.
My daughter was very excited about having blue cupcakes (it’s her favorite color). So in that respect it was a hit. Thank you for publishing a recipe for blue cupcakes, it saved me from having to go through the anguish of decorating a princess cake.

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bzgirl21 on 7.4.2010

I made these for my niece’s birthday on the 4th of July and added red sprinkles. The cake was pretty tasty — not as sweet as some other cupcakes. The only issue was it was hard to tell when they were done (because of the color) and a few were overbaked with crunchy edges.

They were wonderfully blue!

The cream cheese icing was the BEST and so easy.

With the recipe set at 12 servings I was able to get 24 standard size cupcakes and 24 mini-cupcakes.

I’m not sure if it was the recipe or my oven but they did not hump like cupcakes usually do which made them incredibly easy to ice.

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magknitficent on 6.9.2010

I made these for my husband’s birthday party Memorial Day weekend and they were a huge hit!

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