While we have quite the collection of mini-dessert recipes, I realized we didn’t have a blue cupcake recipe! Blue velvet cupcakes are all of the rage (at least with the Frozen-loving set) so I knew it had to be my next project. I’m always ready for delicious cupcake recipes!
Hopefully you’ve had a chance to try my Red Velvet Cupcake recipe, so you know how amazing a good red velvet can be and it won’t take much to convince you that this blue cupcake recipe is any different! We love these mini desserts as well.
This Blue Velvet Cupcake Recipe has a rich buttery flavour and a light airy crumb. Buttermilk is one of my favourite cupcake ingredients for how it reacts and creates a delicious flavour while also aerated the cake, helping it achieve that “fluffy” texture. The vinegar also helps a bit with this, but I’ve added it to help bring out that bright blue colour. (You can get away with using less food dye if you add vinegar to a recipe.)
I used a simple buttercream for our frosting. Since these were for a Frozen Tea Party, I had the kids frost the cupcakes themselves with an offset spatula before dipping the cupcakes in white sugar crystals. We added a blue snowflake toothpick for an easy decoration.
What do you think? Is a blue cupcake recipe up your alley?
Be sure to check out some of my other favourite cupcake recipes over on Sugar, Spice & Glitter:
- ½ cup butter
- 1 ½ cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 ounce royal blue gel paste food color
- 2 tablespoons cocoa
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vinegar
- For the Buttercream:
- 1 cup butter
- 2-3 Tablespoons cream
- 2 teaspoons vanilla
- 4-6 cups icing sugar
For the cake:
Preheat oven to 350 degrees F and line your muffin trays with cute liners.
Cream together butter and sugar until light and fluffy, about 2 minutes. Add in the eggs, one at a time, and then the vanilla.
Make a paste with the food coloring and cocoa and add to butter-sugar mixture.
Use that same bowl to mix the flour, baking soda, and salt.
Add to the butter mixture slowly, and then add the buttermilk and vinegar.
Do not overbeat the batter.
Add salt and flour with buttermilk.
Portion 1/3 cup of batter into your cupcake liners.
Bake 18-22 minutes, until an inserted toothpick comes out clean.
Cool cake thoroughly before frosting.
For the buttercream:
Cream the butter and 4 cups of the sugar together. Add the vanilla, and add more cream or sugar to achieve your desired consistency.
You can use a piping bag or an offset spatula to apply the frosting.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1282Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 97mgSodium: 520mgCarbohydrates: 264gFiber: 1gSugar: 242gProtein: 5g