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Red White and Blue Velvet Cupcakes

My husband recently graduated from the NCO Academy here in Germany.  For us, that’s a big deal.  It was his first big school since Basic Training that included a formal graduation ceremony.  So… this totally meant I had to throw a party to celebrate! I decided to host a big BBQ and provide a hot dog bar and desserts.  Dessert in my world = CUPCAKES! 

I made two kinds of cupcakes for the party, Glazed Jelly Doughnuts and these Red, White and Blue Velvet!

These cupcakes, according to my husband, taste just like sugar cookies.  Personally… I think they’re better.  They were moist, full of flavor and really quite delicious!!!

I topped these cupcakes with an Almond Cream Cheese frosting and a Cupcake star. The stars on top are made from a few extra cupcakes that  I cut into slices and used a star cookie cutter to cut out stars.  Really so simple but such a great effect!

Not gonna lie… they were a HUGE hit!

JavaCupcake’s Red, White and Blue Velvet Cupcakes
Inspired by Sprinkle Bakes
Makes 2 dozen
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
2 eggs, room temperature

1 tbsp cocoa powder
1 tbsp dark blue GEL food coloring
1/2 tsp violet GEL food coloring

2 1/2 cups cake flour
1 tbsp cocoa powder
1 tsp salt

1 cup buttermilk
1 tsp vanilla extract

½ tsp baking soda
1 tbsp vinegar

  1. Preheat oven to 350 F degrees. Prepare Cupcake pan with liners.
  2. With a mixer, cream the sugar and butter, beating until light and fluffy – at least 3-4 minutes.
  3. While that is mixing, in another bowl, sift together the flour, salt, and cocoa powder. Set aside.
  4. In a small measuring cup that pours, mix together the buttermilk and vanilla.  Set aside.
  5. One at a time, add the eggs to the sugar/butter.  Mix well after each egg and scrape the sides of the bowl.
  6. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture.  Using a scraper/spatula mix until the batter is one uniform color.
  7. In three batches, add the flour to the batter.  Between each addition, add half the buttermilk.  Mix until until combined.
  8. In a small bowl, combine baking soda and vinegar and add to batter.  Mix only until combined.
  9. Scoop batter into liners 2/3 full.
  10. Bake for 25-30 minutes or until a toothpick comes out clean.  (The batter is THICK and really needs this much time!)
  11. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Almond Cream Cheese Frosting
1/2 cup unsalted butter, room temperature
1 8oz package of cream cheese, room temperature
2 lbs powdered sugar, sifted
1/4 cup milk or heavy cream
1 tsp almond extract

  1. Cream together the butter and cream cheese.
  2. One cup at a time, add the sifted powdered sugar.
  3. Add the almond extract and combine.
  4. As needed add the milk until you get your desired consistency.  You may not need the entire amount.


Tuesday 9th of July 2013

oooh.. I love red and blue velvet cupcakes! :) question. how do you store your cupcakes and frosting? I mean, even if you make it the day before, how do you manage to retain its moisture and freshness when served the following day? Thank you!

Betsy Eves

Tuesday 9th of July 2013

I find that the key is the recipe. Using a moist cake ensures that the cake will be fresh the next day. :)


Tuesday 14th of June 2011

I love these!! So patriotic! I'm a sucker for red, white and blue treats!


Tuesday 14th of June 2011

These would be perfect for a fourth of July or memorial day or labor day party :) Congratulations and Great BIG thank you to Dave!!