White Blue and Red Velvet Cupcakes

Is it July already?

Oh wait….it’s not. But it is the end of high school for me. Tomorrow is my last day and I made red, white, and blue cupcakes for one of my social studies teachers.

Adapted from Joy the Baker!

Red Velvet Cupcakes:

1/2 cup unsalted butter, room temperature

1 cup plus 2 tablespoons granulated white sugar

2 large eggs

1/2 teaspoon vanilla

2 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup buttermilk

2 tablespoons red food dye

Pre-heat oven to 325 degrees F and line one regular or large sized cupcake pan with paper liners.

With an electric mixer, beat the butter and sugar together at a medium speed until light and fluffy. Scrape down the sides and add the eggs one at a time, making sure each egg is well incorporated. Beat in the vanilla.

In a medium bowl, sift together the flour, baking powder and soda, salt and cinnamon. Set aside.

In a glass measuring cup, measure out the buttermilk and stir in the red food dye.

Slowly beat in about 1/3 of the flour mixture, then 1/3 of the buttermilk mixture. Continue to add in thirds until smooth and incorporated.

Spoon the batter into the cupcake liners and bake for 12-15 minutes for regular sized cupcakes or 20-23 minutes for larger cupcakes.

Vanilla Buttercream:

1/2 cup butter, room temperature

1 teaspoon vanilla extract

2 cups sifted powdered sugar

2-3 tablespoons milk

With an electric mixer, beat the butter until smooth. Beat in the vanilla extract and scrape down the sides. Slowly add the powdered sugar and then add the 2 tablespoons milk. Add more milk or sugar until the consistency is to your liking.

Frost and decorate and eat!