Description
Purple Velvet Cupcakes are a vibrant twist on classic velvet cake, featuring a rich purple hue and moist crumb. Made with a perfect blend of cocoa powder and buttermilk, these cupcakes are topped with a creamy, fluffy buttercream frosting that complements the subtle chocolate flavor. Ideal for celebrations or a colorful dessert treat.
Ingredients
Scale
Cupcake Batter
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- ¾ cup vegetable oil
- ½ cup buttermilk (room temperature)
- 1 large egg (room temperature)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- Purple gel food coloring (as needed)
Buttercream Frosting
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder to blend the dry components evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, buttermilk, egg, white vinegar, and vanilla extract until smooth and well combined.
- Combine Batter: Add the wet ingredients to the dry ingredients and mix until just combined to avoid overmixing which could make the cupcakes dense.
- Add Color: Stir in purple gel food coloring a little at a time until the batter reaches your desired vibrant shade of purple.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for optimal rise and shape.
- Bake: Bake cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are done.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter on high speed until creamy and smooth. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt, beating until light and fluffy.
- Frost Cupcakes: Use a piping bag or spatula to frost the cooled cupcakes evenly with the prepared buttercream frosting. Serve and enjoy.
Notes
- Use gel food coloring for vibrant purple color without thinning the batter.
- For a twist, add a touch of almond extract to the frosting to enhance flavor complexity.
- Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
