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Moist Red Velvet Cupcakes with Blue Cream Cheese Swirl

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These moist red velvet cupcakes feature a tender crumb with a subtle cocoa flavor and a playful blue cream cheese swirl frosting, perfect for celebrations or a comforting treat.

Ingredients

  • All-purpose flour – 1 ¼ cups (150g), sifted
  • Granulated sugar – 1 cup (200g)
  • Unsweetened cocoa powder – 1 tablespoon (use a high-quality Dutch-processed cocoa for richer flavor)
  • Baking soda – ½ teaspoon
  • Salt – ¼ teaspoon
  • Buttermilk – ¾ cup (180ml), room temperature
  • Vegetable oil – ⅓ cup (80ml), such as canola or sunflower oil
  • Large eggs – 2, room temperature
  • Vanilla extract – 1 teaspoon
  • Red food coloring – 1 tablespoon (gel-based works best)
  • Distilled white vinegar – 1 teaspoon
  • Cream cheese – 8 oz (225g), softened
  • Unsalted butter – ½ cup (115g), softened
  • Powdered sugar – 3 cups (360g), sifted
  • Vanilla extract – 1 teaspoon
  • Blue food coloring – a few drops (gel or liquid)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners and set aside.
  2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy, about 2-3 minutes.
  4. Stir in the red food coloring and vinegar into the wet ingredients.
  5. Starting and ending with the dry mixture, add the flour mixture and buttermilk alternately to the wet ingredients, mixing gently with a rubber spatula after each addition. Do not overmix.
  6. Spoon the batter evenly into the liners, filling about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Remove from oven and let the cupcakes cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
  9. In a clean bowl, beat the softened cream cheese and butter together until smooth and creamy, about 3-4 minutes.
  10. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in vanilla extract.
  11. Add a few drops of blue food coloring to the frosting and mix until color is evenly distributed. For a marbled look, separate a small portion of frosting, color it blue, then gently fold it into the white frosting.
  12. Use a spoon or offset spatula to dollop the frosting onto each cupcake. With a toothpick or skewer, gently swirl the blue and white frosting to create a marbled effect.
  13. Optional: Chill cupcakes in the fridge for about 20 minutes before serving for firmer frosting.

Notes

Use gel-based red food coloring for a vibrant color without extra liquid. Avoid overmixing the batter to keep cupcakes tender. Chill frosting if too soft before swirling. For a natural blue color, use butterfly pea flower powder. Store cupcakes refrigerated due to cream cheese frosting and bring to room temperature before serving.

Nutrition

Keywords: red velvet cupcakes, cream cheese swirl, blue frosting, moist cupcakes, easy cupcake recipe, celebration dessert

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