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Purple Velvet Cupcakes

Purple Velvet Cupcakes

These delightful Purple Velvet Cupcakes are a whimsical twist on the classic red velvet cupcakes. Their vibrant purple hue comes from the addition of natural food coloring or purple sweet potatoes, making them not only visually stunning but also deliciously moist and flavorful.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 cupcake pan
  • 12 cupcake liners
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 oven

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon purple food coloring (or ½ cup pureed purple sweet potato)
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1-2 tablespoons milk (if needed for frosting consistency)

Instructions
 

  • Preheat the oven to 350°F (175°C). Line the cupcake pan with cupcake liners.
  • In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
  • In another bowl, combine the vegetable oil, buttermilk, eggs, vanilla extract, and purple food coloring or sweet potato puree. Mix well until combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Evenly fill the cupcake liners with the batter, about ⅔ full.
  • Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. Allow cooling in the pan for 5 minutes before transferring to a cooling rack.
  • While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat together softened cream cheese and unsalted butter until smooth and creamy.
  • Gradually add powdered sugar, beating until well combined. Add vanilla extract and mix. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
  • Once the cupcakes are completely cool, frost them with the cream cheese frosting using a spatula or piping bag.

Notes

For a more vibrant purple color, adjust the amount of food coloring used.
You can add purple sprinkles or edible flowers on top of the frosting for decoration.
These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.