Purple Velvet Cupcakes with Blackberry Frosting
These cupcakes are irresistibly soft and moist, with a beautiful purple hue. The tangy blackberry frosting adds the perfect finishing touch.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Purple food coloring (as desired)
- For the Blackberry Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup fresh blackberries
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- 3
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract.
- 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Add purple food coloring until the desired shade is reached.
- 6
Fill each cupcake liner about 2/3 full with the batter.
- 7
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 8
Allow the cupcakes to cool completely before frosting.
- 9
For the Blackberry Frosting:
- 10
In a mixing bowl, beat the softened butter until creamy.
- 11
Gradually add the powdered sugar, beating until light and fluffy.
- 12
Add the blackberries and vanilla extract, and continue beating until well combined and smooth.
- 13
Once the cupcakes have cooled, frost them with the blackberry frosting.