Blue Velvet Cupcakes
These blue velvet cupcakes are super moist, delicious, and made from scratch.
Servings: 16 servings
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.
Nutrition
Calories: 497kcal | Carbohydrates: 79g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 404mg | Potassium: 124mg | Fiber: 1g | Sugar: 57g | Vitamin A: 585IU | Vitamin C: 1.2mg | Calcium: 66mg | Iron: 1.5mg