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Creamy Red Velvet Cupcakes with Blue Cream Cheese Frosting

creamy red velvet cupcakes - featured image
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These creamy red velvet cupcakes feature a moist, tangy cake topped with a unique blue cream cheese frosting that adds a subtle citrus brightness. Perfect for celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder (Dutch-processed preferred)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons red gel food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 1/4 to 1/2 teaspoon blue gel food coloring
  • Pinch of salt

Instructions

  1. Preheat the 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.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, red gel food coloring, vanilla extract, and white vinegar until smooth.
  4. Slowly add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
  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.
  7. Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together with an electric mixer until creamy and smooth, about 2-3 minutes.
  9. Add powdered sugar, vanilla extract, lemon zest, and a pinch of salt to the cream cheese mixture. Beat on low speed to combine, then increase to medium speed and beat until fluffy, about 3 minutes.
  10. Mix in blue gel food coloring a little at a time until the desired shade is reached.
  11. Frost the cooled cupcakes using a piping bag or a knife, swirling the frosting in a circular motion.

Notes

Use room temperature eggs and dairy for smoother batter and frosting. Gel food coloring is preferred to avoid thinning the batter. Do not overmix the batter to keep cupcakes tender. Chill frosting if too soft to pipe. Vinegar is essential for the classic red velvet tang and texture.

Nutrition

Keywords: red velvet cupcakes, cream cheese frosting, blue frosting, homemade cupcakes, easy cupcake recipe, party dessert, celebration cupcakes

Find it online: https://twinkletaste.com/creamy-red-velvet-cupcakes-with-blue-cream-cheese-frosting-easy-homemade-recipe/