Blue Velvet Cupcake Recipe

Blue velvet cake is a fun twist on the traditional red velvet flavor. A touch of violet food coloring is the secret ingredient for making these cakes the perfect blue hue.


By: Heather Baird


2 cups sugar
1/2 lb. butter (2 sticks), at room temperature
2 eggs
1 tablespoon cocoa powder
1 tablespoon Wilton royal blue gel food coloring
1 small dab of Wilton violet gel food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Frosting Ingredients
1 lb. cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar


1. Preheat oven to 350 degrees F. Prepare cupcake pan with paper liners. In a mixing bowl, cream the sugar and butter. Mix until light and fluffy. Add the eggs one at a time, and mix well after each addition.

2. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture. Mix well.

3. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.

4. In a small bowl, combine baking soda and vinegar and add to mixture. Pour thick batter into cupcake papers. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.

5. To make the frosting, beat the cream cheese, butter and vanilla together in a large bowl until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Frost the cupcakes with a butter knife, or pipe it on with a big star tip. Embellish as desired (Image 1).


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