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Perfect Red Velvet Cupcakes Recipe with Easy Blue Cream Cheese Frosting

red velvet cupcakes with blue cream cheese frosting - featured image
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These moist and tender red velvet cupcakes are topped with a unique and vibrant blue cream cheese frosting, perfect for any occasion with a fun twist.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 grams), sifted
  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon unsweetened cocoa powder (7 grams)
  • 1/2 teaspoon baking soda (2 grams)
  • 1/4 teaspoon salt (1.5 grams)
  • 1 cup buttermilk (240 ml), at room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 1 large egg, room temperature
  • 1 teaspoon white vinegar (5 ml)
  • 1 teaspoon vanilla extract (5 ml)
  • 1 to 1 1/2 tablespoons red food coloring (15–22 ml), gel or liquid
  • 8 ounces cream cheese (225 grams), softened
  • 1/2 cup unsalted butter (115 grams), softened
  • 3 cups powdered sugar (360 grams), sifted
  • 1 teaspoon vanilla extract (5 ml)
  • Natural blue food coloring (a few drops, spirulina or butterfly pea powder-based)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In another bowl, whisk together the buttermilk, vegetable oil, egg, white vinegar, vanilla extract, and red food coloring until smooth.
  4. Pour the wet mixture into the dry ingredients. Gently fold with a spatula or mixer on low speed until just combined, avoiding overmixing.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and cupcakes spring back lightly when touched.
  7. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Beat together the softened cream cheese and butter until creamy, about 3-4 minutes.
  9. Gradually add the powdered sugar, mixing on low speed, then increase to medium and beat until fluffy.
  10. Stir in vanilla extract and add natural blue food coloring drop by drop until desired pastel blue shade is reached.
  11. Frost the cooled cupcakes generously using a piping bag or spatula. Decorate with sprinkles or edible glitter if desired.

Notes

Use natural blue food coloring like spirulina or butterfly pea powder to avoid artificial dyes. Avoid overmixing batter to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent melting. Room temperature ingredients mix better. If frosting is too soft, chill for 15 minutes before piping.

Nutrition

Keywords: red velvet cupcakes, blue cream cheese frosting, easy cupcakes, festive dessert, birthday cupcakes, moist cupcakes

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