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Moist Blue Velvet Cupcakes Recipe with Easy Cream Cheese Buttercream Frosting

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These moist blue velvet cupcakes feature a tender crumb with a subtle cocoa undertone and are topped with a smooth, tangy cream cheese buttercream frosting. Perfect for celebrations or any occasion, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 2 tbsp (15 g) unsweetened cocoa powder
  • 1 tsp (5 g) baking soda
  • ½ tsp (3 g) salt
  • ⅓ cup (75 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp white vinegar)
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (5 ml) white vinegar
  • 1 tbsp blue gel food coloring
  • 8 oz (225 g) full-fat cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp (5 ml) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate small bowl, combine buttermilk, vanilla extract, white vinegar, and blue gel food coloring. Stir until evenly blended.
  6. Alternately add dry ingredients and blue buttermilk mixture to the butter-sugar-egg bowl, starting and ending with dry ingredients. Mix on low speed just until combined.
  7. Fill cupcake liners about ⅔ full using a spoon or ice cream scoop.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back lightly when touched.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. To make the cream cheese buttercream, beat cream cheese and softened butter together until smooth and creamy, about 2-3 minutes.
  11. Gradually add sifted powdered sugar, beating on low speed to avoid sugar clouds, then increase speed until fluffy.
  12. Mix in vanilla extract and a pinch of salt.
  13. Frost cooled cupcakes using a spatula or piping bag. Optionally, decorate with edible glitter or fresh berries.

Notes

Use gel food coloring for vibrant color without thinning the batter. Do not overmix batter to avoid dense cupcakes. Frost cupcakes only when completely cooled to prevent melting frosting. For dairy-free option, substitute cream cheese and butter with vegan alternatives and use almond milk with lemon juice instead of buttermilk. Chill frosting if too soft or add a few drops of milk if too stiff.

Nutrition

Keywords: blue velvet cupcakes, cream cheese buttercream, moist cupcakes, easy cupcake recipe, blue food coloring, birthday cupcakes, dessert

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