These blue velvet cupcakes are super moist, delicious, and made from scratch. Topped off with the creamiest homemade cream cheese frosting!
These cupcakes are perfect for gender reveal parties, birthdays, and weekends. I make these blue velvet cupcakes as often as I make these red velvet cupcakes and blueberry cupcakes.
Why You’ll Love These
- Super fluffy, soft, and they melt-in-your mouth!
- Bakes in just 20 minutes.
- They’re perfectly sweet.
Ingredient Notes
Vegetable Oil – Any neutral oil will work such as canola oil or vegetable oil.
Buttermilk– Make sure it’s store-bought and very thick! Shake it well before using.
Food Coloring – I highly recommend using gel blue food coloring to get a very bright blue color.
Cream Cheese – Softened at room temperature.
Butter – Unsalted and softened at room temperature.
Step-By-Step Instructions
- Preheat oven to 350 degrees F. and line a muffin tin with cupcake liners.
- In a large bowl, mix the eggs, buttermilk, blue food coloring, sugar, and oil.
- In a separate bowl, mix the flour, salt, and cocoa powder.
- Add the flour mixture to the buttermilk mixture and mix until well combined. Don’t overmix.
- In a small bowl, combine the baking soda and vinegar. Once it foams up, fold it into the cake batter.
- Coat the blueberries with a tbsp of all-purpose flour, discard any excess flour. Fold the blueberries into the batter.
- Divide the batter evenly into your prepared muffin tin and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with fine crumbs.
- Allow the cupcakes to cool completely before frosting and enjoy!
Top Tips
- Don’t overbake the cupcakes and make sure they cool completely before frosting.
- Not a fan of blueberries? Simply omit them.
- If you don’t have blue food coloring, use red or pink food coloring instead.
- Use room temperature eggs and buttermilk for best results.
Storage
Place any leftovers in an air-tight container and store them at room temperature for up to 2 days.
More Cupcake Recipes
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Blue Velvet Cupcakes
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1 cup vegetable oil
- 1 1/2 cups buttermilk room temperature
- 1 tsp vanilla extract
- 1 tbsp blue food coloring
- 1 tbsp unsweetened cocoa powder
- 2 eggs room temperature
Filling
- 3/4 cups blueberries
- 1 tbsp all purpose flour
Frosting
Instructions
- Preheat oven to 350 degrees F. and line a muffin tin with cupcake liners.
- In a large bowl, mix the eggs, buttermilk, blue food coloring, sugar, and oil.
- In a separate bowl, mix the flour, salt, and cocoa powder.
- Add the flour mixture to the buttermilk mixture and mix until well combined. Don't overmix.
- In a small bowl, combine the baking soda and vinegar. Once it foams up, fold it into the cake batter.
- Coat the blueberries with a tbsp of all-purpose flour, discard any excess flour. Fold the blueberries into the batter.
- Divide the batter evenly into your prepared muffin tin and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with fine crumbs.
- Allow the cupcakes to cool completely before frosting and enjoy!
Video
Notes
- Don’t overbake the cupcakes and make sure they cool completely before frosting.
- Not a fan of blueberries? Simply omit them.
- If you don’t have blue food coloring, use red or pink food coloring instead.
- Use room temperature eggs and buttermilk for best results.
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