Red and Blue Velvet Cupcakes with Vanilla Buttercream Frosting

What better way to recognize Memorial Day than with red and blue velvet cupcakes! The moist velvety cake and rich buttercream frosting make a perfect red, white, and blue combination for Memorial Day or the Fourth of July!

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Makes 12 cupcakes

Ingredients:

Red Velvet:

2 Tbs unsalted butter, softened

6 Tbs sugar

1 egg, whisked and divided

1 Tbs red food coloring

½ tsp vanilla extract

1 Tbs + ¼ tsp unsweetened cocoa powder

¼ cup buttermilk

½ cup + 2 Tbs all-purpose flour

¼ tsp baking soda

¼ tsp salt

¾ tsp distilled white vinegar

Blue Velvet

2 Tbs unsalted butter, softened

6 Tbs sugar

Half of the whisked egg (see above ingredients)

1 Tbs blue food coloring

½ tsp vanilla extract

1 Tbs + ¼ tsp unsweetened cocoa powder

¼ cup buttermilk

½ cup + 2 Tbs all-purpose flour

¼ tsp baking soda

¼ tsp salt

¾ tsp distilled white vinegar

4 oz (half a package) of cream cheese, softened

1 stick (1/2 cup) of unsalted butter, softened

1 ½ tsp vanilla extract

4 ½ to 5 cups of powdered sugar

Preheat oven to 350 degrees F and line a muffin tin with cupcake liners.

(1.) In large bowl, cream together sugar and butter until fluffy. (2.) Add one half of the whisked egg. (3.) In a separate bowl, mix together food coloring, vanilla extract, and cocoa powder until it’s a smooth paste. (4.) Add to the batter and mix well.

Slowly add in buttermilk and flour until mixed in.

Add baking soda, salt, and vinegar and mix until all dry ingredients are combine and batter is smooth.

Distribute batter evenly in cupcake liners. Use the back of a spoon to smooth the batter into the corners of the liners.

Repeat the above instructions for the blue velvet.

Add blue velvet batter to the top of the red batter and lightly smooth so it completely covers the red. Be careful not to mix!

Place in the oven and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let pan cool for 5 minutes. Pop the cupcakes out and let them finish cooling on a cooling rack. While you’re waiting for the cupcakes to cool down you can make the frosting!

In a medium bowl, cream together cream cheese and butter until creamy. Mix in vanilla extract.

Slowly beat in powdered sugar one cup at a time until frosting is smooth. Scrape the sides with a rubber spatula and mix again.

Spoon frosting into a pastry bag or zip-lock bag with the corner tip cut off and frost cupcakes. Add sprinkles and you’re done!

Serve right away or make the night before, cover, and refrigerate.

Enjoy!