Description

These Halloween purple velvet cupcakes with cream cheese frosting are a fun, kid-friendly baking project that results in moist, tender cakes with a vibrant purple color and tangy-sweet frosting.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks / 226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (240ml) buttermilk
Red and blue food coloring gel (approx. 1 tsp each)
8 oz (226g) full-fat block cream cheese, softened
½ cup (1 stick / 113g) unsalted butter, softened
3–4 cups (360-480g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition, then add 2 teaspoons vanilla extract. Scrape down bowl sides.
Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
Add red and blue food coloring gel and mix until batter is a uniform purple color.
Divide batter evenly among cupcake liners using an ice cream scoop.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
While cupcakes cool, beat softened cream cheese and ½ cup butter until smooth.
Gradually add powdered sugar, vanilla, and a pinch of salt, beating on low then high until fluffy.
Frost cooled cupcakes and decorate as desired.

Notes

Ensure all dairy ingredients (butter, cream cheese, eggs, buttermilk) are at room temperature for best texture. Do not overmix the batter to avoid tough cupcakes. Cool cupcakes completely before frosting to prevent melting. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use dairy-free butter and cream cheese alternatives.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 380
Sugar: 40
Sodium: 220
Fat: 16
Saturated Fat: 10
Carbohydrates: 52
Fiber: 1
Protein: 4

Keywords: Halloween, purple velvet cupcakes, kid-friendly baking, cream cheese frosting, easy dessert, fall baking