Red White and Blue Red Velvet Cupcakes

featured red velvet cupcakes with blueberry compote

Red White and Blue Red Velvet Cupcakes

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 28

Total Time: 48

Servings: people

Calories: 451kcal

Author: Becky Hardin - Easy Dessert Recipes

When it comes to being patriotic, making your own patriotic cupcakes from scratch is always best. These Red Velvet Cupcakes are just what you need!

Print Recipe

Equipment

Kitchen Scale (optional)
2 Cupcake Tin
Stand Mixer
Piping Tip Set

Ingredients

For the Cupcakes

¼ cup Dutch-processed cocoa powder 21 grams
1 tablespoon red food coloring 14 grams
2⅔ cups all-purpose flour 320 grams
1 teaspoon baking soda 6 grams
1 teaspoon kosher salt 3 grams
¼ teaspoon baking powder 1 gram
1⅔ cups granulated sugar 333 grams
1½ cups buttermilk 341 grams
½ cup vegetable oil 100 grams
¼ cup mayo 57 grams
4 large eggs 200 grams
2 teaspoons pure vanilla extract 8 grams
2 teaspoon white vinegar 5 grams

For the Compote

2 cups blueberries 340 grams, fresh or frozen
1 cup granulated sugar 200 grams
2 teaspoons lemon juice 9 grams
1 teaspoon kosher salt 3 grams

For the Frosting

20 ounces cream cheese 568 grams, refrigerator cold (2½ bricks)
1 cup unsalted butter 226 grams, room temperature (2 sticks)
2 cups powdered sugar 226 grams
1 tablespoon pure vanilla extract 12 grams
¾ teaspoon kosher salt

Instructions

Preheat oven to 350°F. Line 2 12-count cupcake pans with paper liners and set aside.
In a small bowl, mix the cocoa and food coloring together. In a medium bowl, combine the flour, baking soda, salt, and baking powder. In a large bowl, whisk together the sugar, buttermilk, oil, mayo, eggs, vanilla, and vinegar. Add the flour mixture to the buttermilk mixture and whisk just to incorporate. Add in the cocoa mixture and whisk, ensuring that the entire batter is red.
¼ cup Dutch-processed cocoa powder, 1 tablespoon red food coloring, 2⅔ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, ¼ teaspoon baking powder, 1⅔ cups granulated sugar, 1½ cups buttermilk, ½ cup vegetable oil, ¼ cup mayo, 4 large eggs, 2 teaspoons pure vanilla extract, 2 teaspoon white vinegar
Fill cupcake liners ¾ full of batter. Place into the oven for 25-28 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Place onto a cooling rack to cool.
While the cupcakes are baking, make the blueberry compote by combining all of the compote ingredients in a medium saucepan set over medium heat. Let simmer for 8-10 minutes, stirring every minute or so to ensure it does not scorch on the bottom of the pan. Remove from the pan and place into a bowl to cool to room temperature.
2 cups blueberries, 1 cup granulated sugar, 2 teaspoons lemon juice, 1 teaspoon kosher salt
While the cupcakes are cooling, make the cream cheese frosting by combining all of the frosting ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to get incorporated to prevent it from flying out of the bowl. Increase speed to high and beat for 8 minutes. Fill a piping bag fitted with a star tip with frosting.
1 teaspoon kosher salt, 20 ounces cream cheese, 1 cup unsalted butter, 2 cups powdered sugar, 1 tablespoon pure vanilla extract, ¾ teaspoon kosher salt
Once cupcakes are cooled, pipe frosting on in a circle 2 layers high, leaving an open center to allow the compote to set in the frosting and not fall off. Spoon a little bit of the compote onto the frosting. Repeat with all of the cupcakes. Serve immediately.

Notes

Before removing cupcakes from the oven, make sure they are done by inserting a toothpick. If it comes out clean or with moist crumbs it's done.
A stand mixer with a fitted paddle or whisk attachment is best for mixing the batter.
While the compote is simmering, stir it at least every minute to ensure it doesn’t scorch on the bottom of the pan.

Storage: Store red, white, and blue velvet cupcakes in an airtight container in the refrigerator for up to 4 days.

Nutrition