Description
Delight in these vibrant Purple Velvet Cupcakes, featuring a moist and tender crumb infused with a rich purple hue and a hint of cocoa. Topped with a luscious cream cheese frosting, these cupcakes are perfect for birthdays, celebrations, or any time you want a colorful, delicious dessert.
Ingredients
Scale
Cupcakes
- 2 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cocoa powder
- 1 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 tablespoon purple gel food coloring
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream, as needed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure cupcakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and cocoa powder. This ensures even distribution of leavening agents and cocoa flavor throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color—about 3 to 4 minutes. This step incorporates air, helping create a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to maintain a smooth batter. Then mix in the vanilla extract, white vinegar, and purple gel food coloring until evenly combined to achieve the signature purple hue and subtle tang.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to prevent overmixing, which can cause tough cupcakes.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting, preventing the frosting from melting.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until the mixture is light and fluffy. Mix in the vanilla extract and add enough heavy cream (1 to 2 tablespoons) to achieve a smooth, spreadable consistency.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting and serve.
Notes
- Use gel food coloring for a vibrant purple color without thinning the batter.
- Do not overmix the batter to keep the cupcakes soft and tender.
- Store frosted cupcakes in the refrigerator for up to 3 days to keep frosting fresh.
