Description

Moist, vibrant purple velvet cupcakes with a tangy cream cheese frosting. These easy-to-make treats are perfect for Halloween or any occasion, featuring a buttermilk base and gel food coloring for a stunning color.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (240ml) buttermilk
2 tablespoons (10g) unsweetened cocoa powder
1–2 teaspoons purple gel food coloring
8 oz (225g) block-style cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3–4 cups (360-480g) powdered sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon salt
Edible glitter (optional)
Black licorice or pretzel sticks (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract until combined.
Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
Mix 1/2 cup of batter in a small bowl with purple gel food coloring until vibrant. Fold this purple batter back into the main bowl until evenly distributed.
Fill cupcake liners about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For frosting, beat cream cheese and softened butter until smooth. Gradually add sifted powdered sugar, beating on low then high until fluffy. Mix in 1 teaspoon vanilla and 1/4 teaspoon salt.
Frost cooled cupcakes and decorate with edible glitter or candy as desired.

Notes

Use gel food coloring instead of liquid to prevent watery batter. Ensure all ingredients are at room temperature for best texture. Do not overmix the batter to avoid tough cupcakes. Sift powdered sugar for smooth frosting. Store frosted cupcakes in the refrigerator.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 32
Sodium: 220
Fat: 16
Saturated Fat: 10
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: Halloween cupcakes, purple velvet cake, cream cheese frosting, easy baking, spooky treats, buttermilk cupcakes