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Delicious Red Velvet Cupcakes with Blue Buttercream Swirl

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These red velvet cupcakes feature a tender, cocoa-infused crumb paired with a creamy, subtly sweet blue buttercream swirl, perfect for parties and special occasions.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) buttermilk (or milk with 1/2 teaspoon vinegar as substitute)
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (gel or liquid)
  • 1 teaspoon white vinegar
  • 1 cup (225 g) unsalted butter, softened
  • 3 to 3 1/2 cups (360–420 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 3 to 4 drops blue gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk sugar, vegetable oil, eggs, buttermilk, vanilla extract, red food coloring, and white vinegar until well combined.
  4. Slowly fold dry ingredients into wet ingredients using a spatula until just combined; do not overmix.
  5. Spoon batter into liners, filling about two-thirds full (approximately 3 tablespoons or 45 ml per cup).
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  7. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. To make buttercream, beat softened butter on medium speed until creamy (about 2 minutes).
  9. Gradually add powdered sugar alternating with heavy cream, beating until light and fluffy (3-5 minutes). Stir in vanilla extract.
  10. Divide buttercream into two bowls; leave one white and add blue food coloring to the other, mixing gently.
  11. Fill a piping bag with alternating dollops of blue and white buttercream side by side to create a swirl effect.
  12. Pipe generous swirls onto each cooled cupcake.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cupcakes. Gel food coloring provides vibrant hues without thinning the batter. Allow cupcakes to cool completely before frosting to prevent melting. Practice piping on parchment paper if unsure about swirl technique. For gluten-free or dairy-free versions, substitute flours and dairy ingredients as suggested.

Nutrition

Keywords: red velvet cupcakes, blue buttercream swirl, party treats, easy cupcakes, colorful frosting, dessert, baking

Find it online: https://avabowls.com/delicious-red-velvet-cupcakes-with-blue-buttercream-swirl-easy-recipe-for-perfect-party-treats/