Description
These vibrant and fun blue cupcakes are easy to make, featuring a moist vanilla base colored with blue food coloring or natural butterfly pea flower powder. They are topped with a smooth and creamy blue buttercream frosting, perfect for celebrations or a cheerful treat.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk or plant-based milk
- Blue food coloring (gel or liquid) or butterfly pea flower powder
Buttercream Frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Blue food coloring (gel or liquid)
- Optional: 1/2 cup sprinkles or fresh berries for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 minutes. This step incorporates air into the batter for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each. Then stir in vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cupcakes.
- Add Blue Color: Stir in blue food coloring or butterfly pea flower powder until the batter achieves a vibrant blue hue.
- Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake for 18-22 minutes until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully baked.
- Cool: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Buttercream: In a medium bowl, beat the softened butter until creamy and smooth.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing thoroughly until smooth.
- Adjust Consistency: Add heavy cream or milk one tablespoon at a time until the frosting reaches the desired spreadable consistency.
- Add Flavor and Color: Stir in vanilla extract and blue food coloring until evenly colored.
- Frost and Decorate: Once cupcakes are completely cooled, frost them with the blue buttercream using a piping bag or spatula. Optionally, decorate with sprinkles or fresh berries for added fun and visual appeal.
Notes
- Butter and eggs should be at room temperature for best mixing results.
- Do not overmix the batter to keep cupcakes tender.
- Buttercream consistency can be adjusted by adding more cream to thin or powdered sugar to thicken.
- If using butterfly pea flower powder, be mindful of its potency and adjust quantity to achieve the desired blue shade.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Allow cupcakes to cool completely before frosting to prevent melting.
