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Moist Red Velvet Cupcakes Recipe with Easy Blue Cream Cheese Frosting

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These moist red velvet cupcakes feature a tender crumb paired with a tangy, smooth blue cream cheese frosting, offering a playful twist on a classic favorite.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1 tablespoon unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food coloring (liquid or gel)
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 3 to 5 drops blue food coloring

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk granulated sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in buttermilk, vanilla extract, white vinegar, and red food coloring until fully mixed.
  5. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined; avoid overmixing.
  6. Fill cupcake liners about two-thirds full with batter.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes completely on a cooling rack for at least 30 minutes before frosting.
  9. To make frosting, beat cream cheese and butter together until creamy and smooth.
  10. Gradually add powdered sugar, beating well between additions.
  11. Stir in vanilla extract and blue food coloring until desired shade is reached.
  12. Frost cooled cupcakes using a piping bag or spatula. Optionally garnish with sprinkles or edible glitter.
  13. If frosting is too soft, chill in the refrigerator for 10 minutes before frosting.

Notes

Use gel food coloring for vibrant color without thinning batter. Ensure cream cheese and butter are softened to avoid lumps in frosting. Frost cupcakes only when completely cool to prevent melting. For dairy-free frosting, substitute cream cheese with coconut-based cream cheese. For gluten-free cupcakes, use a 1-to-1 gluten-free baking flour blend.

Nutrition

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

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