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Moist Red Velvet Cupcakes Recipe with Easy Blue Cream Cheese Frosting

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These moist and tender red velvet cupcakes feature a surprising and delicious blue cream cheese frosting that adds a fresh pop of color and tangy flavor. Perfect for parties and gifting, they combine classic flavors with a playful twist.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon (7 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1/2 teaspoon (2.5 g) baking soda
  • 1/4 teaspoon (1.5 g) salt
  • 3/4 cup (180 ml) buttermilk, room temperature
  • 1/4 cup (60 ml) vegetable oil (canola recommended)
  • 2 large eggs, room temperature
  • 1 to 1 1/2 tablespoons (15–22 ml) red food coloring (gel or liquid)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 ml) white vinegar
  • 8 ounces (225 g) cream cheese, softened but not melted
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • A few drops blue food coloring (gel recommended)
  • Optional: 1/2 teaspoon (2.5 ml) blueberry extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth and uniform in color.
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined. Batter should be slightly thick but smooth; avoid overmixing.
  5. Spoon batter into cupcake liners, filling about two-thirds full (approximately 2 tablespoons or 30 ml per cupcake).
  6. Bake for 18 to 22 minutes. Check doneness by inserting a toothpick; it should come out clean or with a few crumbs.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. To make frosting, beat cream cheese and butter until creamy and smooth (2-3 minutes). Gradually add powdered sugar, beating after each addition.
  9. Mix in vanilla extract, blue food coloring, and optional blueberry extract. Beat until fluffy but not airy. Chill frosting 15-20 minutes if too soft.
  10. Frost cupcakes using a spatula or piping bag. Serve immediately or refrigerate for up to 3 days.

Notes

Do not overmix the batter to keep cupcakes tender. Use buttermilk and white vinegar for moisture and lift. Chill frosting if too soft to hold shape. Cool cupcakes completely before frosting to prevent melting. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: red velvet cupcakes, blue cream cheese frosting, moist cupcakes, party cupcakes, easy cupcake recipe, colorful frosting, baking, dessert

Find it online: https://fuzzyforker.com/moist-red-velvet-cupcakes-recipe-with-easy-blue-cream-cheese-frosting/