If you follow me on Facebook or Instagram, you might have seen the red, white, and “blue” cupcakes I made for Independence Day last week. They were a huge hit at my family party. Even my brother-in-law (who normally steers clear of sweets) was chowing them down.
Berry Blue Velvet Jell-O Cupcakes with Cream Cheese Frosting – makes approximately 30 regular cupcakes or 120 mini cupcakes.
- 2 cups flour
- 1 3-oz box Berry Blue JELL-O
- ⅓ cup cocoa powder
- ¼ cup corn starch (helps make the cupcakes super moist!)
- 1 tsp baking soda
- ½ tsp salt
- 2 sticks butter (I use salted, but you can use unsalted if you’d like)
- 2 ¼ cups sugar (I use natural cane sugar)
- 4 eggs
- 1 cup sour cream
- ½ milk mixed with 2 tsp lemon juice (or use ½ cup buttermilk)
- 4 tsp vanilla extract
- 1 tbs vinegar
- 1-2 tsp blue food coloring (I couldn’t find regular blue, so I used neon blue, which is why I think they came out turquoise. In an attempt to make it more blue, I used 3 tsp of food coloring, which was way too much).
- 1 8oz package of cream cheese, softened
- ½ stick of butter, softened
- 2 tbs sour cream
- 2 tsp vanilla extract
- 1 ½ – 3 cups confectioner’s (powdered) sugar – start with 1 ½ cups, and add more as you need.
- 8-10 fresh strawberries
- Preheat your oven to 350° F and line your cupcake trays with paper liners.
- Mix flour, Jell-O packet (dry), cocoa powder, corn starch, baking soda, salt in a medium mixing bowl and set aside.
- On medium speed, beat together sugar and butter in a large mixing bowl with an electric mixer or KitchenAid. Do this for about five minutes, or until the mixture is light and fluffy.
- Beat eggs into the sugar/butter mixture one at a time.
- Mix the rest of your wet ingredients (sour cream, milk, food coloring, and vanilla) into your batter until just blended.
- Gradually beat in flour mixture on low speed until just blended.
- Spoon batter into paper liners until they are about 2/3 of the way full. Pro tip: pour the batter into a gallon freezer plastic bag, then carefully cut a tiny piece of one of the corners off, and use this to portion your cupcake batter. Kind of like using a pastry bag. Suzi taught me this handy trick – it saves tons of time and is less messy!
- Bake mini cupcakes for 11-13 minutes or regular-sized cupcakes for 18-22 minutes. Always check if they are cooked by inserting a toothpick or fork into the middle of a cupcake. If it comes out clean, they’re ready!
- While your cupcakes are cooking, beat together the cream cheese, butter, sour cream, and vanilla in a large bowl until light and fluffy. Scrape the sides of the bowl and beat again.
- Gradually beat in confectioner’s sugar on low speed until the frosting is smooth. You may need to add more sugar to thicken the frosting.
- Wash the strawberries and cut into little triangle pieces.
- Use the plastic bag method to frost your cupcakes, and garnish with a strawberry triangle.