Purple Velvet Cupcakes

Last month, for my friend Michele’s birthday, we went to the city to karaoke. Her cousin surprised her with a red velvet cake from Buttercup Bakery. It was deliciousssss!

Unfortunately, by some unforeseen circumstances, the leftover cake did not come home with us. We decided that we had to have this cake again, and since we haven’t had the chance to go back to the city, we made our own velvet cupcakes. Michele and Lauren came over to my place to bake. We used the recipe from our trusty friend, Paula Deen.

It turned out that we didn’t have enough red food coloring, so we decided to mix in some blue and make purple cupcakes! 🙂

And boy were they purple!

When the cupcakes came out of the oven, their deep purple color had turned into a purple-brown which was definitely not as much fun.

I’m not big on cupcakes, but I must say they should win an award for “least likely to break apart, even with excessive man-handling.”

We made a cream cheese frosting to go with our cupcakes. And after a pound of cream cheese and 4 cups of confectioners sugar (4 cups…i know!), we had delicious frosting!

There was enough frosting for a whole other batch of cupcakes, so definitely cut it in half.

And there you have it! Purple velvet cupcakes- good enough to eat.

And as for the flavor, they were super moist, but there was a particular flavor that I was not too fond of. I think it was the apple cider vinegar (which I will leave out next time I make these.)


* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar (or apple cider vinegar)
* 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners’ sugar


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Enjoy! 🙂


~ by ukbhatia on February 27, 2010.

4 Responses to “Purple Velvet Cupcakes”

  1. Heh I’m actually the only reply to this amazing read.

  2. […] I used the same red velvet cake and cream cheese frosting recipe from Paula Deen that I used in my purple velvet cupcakes post.  I poured the batter into a greased and floured 13x9in pan.  I baked the cake for about 25 […]

  3. I’ve been looking for the ratio of blue to red food colouring as I want my cupcakes to be purple. Do you know how much you put in of each?

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