Black Velvet Cupcakes
A twist on the classic red velevet cake, these cucpakes are made with black food coloring, topped with a whipped cream cheese frosting and decorated for Halloween!
Prep Time25 minutes mins
Cook Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 429kcal
Cost: $20
Electric Mixer
Cupcake Tin
Cupcake Wrappers
Sprinkles
Black Velvet Cupcakes
- 8 tbsp butter room temperature and soft
- 1 1/2 cups granulated sugar
- 2 1/4 cup cake flour this is different from all-purpose flour so make sure you use cake flour.
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- 2 tbsp black food coloring or more!
Cream Cheese Frosting
- 16 tbsp unslted butter sofetned and cut into chunks. MUST be soft.
- 4 cups powdered sugar
- 1 pound cream cheese softened MUST be soft
- 1 1/2 teaspoon vanilla extract
- 3 tbsp black food coloring more if needed
Black Velvet Cupcakes
Preheat the oven to 350 degrees
Whisk together buttermilk, eggs, vegetable oil, vinegar and vanilla in a tall liquid measuring cup, set aside.
In another bowl combine the flour, salt and baking soda, baking powder, cocoa powder set aside.
With an electric mixer and a paddle attachment, beat the butter and sugar on medium high.
Reduce speed and then add the buttermilk mixture and flour in 3 additions, alternating.
Add black food coloring and beat on low until everything is incorporated.
Scoop into prepared cupcake tins 2/3 of the way full.
Bake for 12 to 15 minutes. Check on them after 12 minutes, add more time if needed.
Black Velvet Whipped Cream Cheese Frosting
With an electric mixer, beat the butter and sugar on medium speed until whipped about 2 minutes.
Add in the cream cheese and beat on high. Scrape the sides and bottom of the bowl.
Add in the food coloring one tablespoon at a time and continue until you get the color you want.
Add the vanilla extract and continue to beat until the frosting is light and fluffy.
Add to a piping bag and frost the top of each cooled cupcake.
Calories: 429kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 349mg | Potassium: 122mg | Fiber: 1g | Sugar: 44g | Vitamin A: 548IU | Calcium: 61mg | Iron: 1mg