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Perfect Black Velvet Cupcakes with Easy Blood Orange Buttercream

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Dark, tender black velvet cupcakes topped with a bright, tangy blood orange buttercream. This easy recipe creates dramatic, bakery-worthy cupcakes perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g)
  • ½ cup dark cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (240ml), room temperature
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 1 cup unsalted butter (226g), softened
  • 3–4 cups powdered sugar (360-480g)
  • 2–3 tablespoons fresh blood orange juice
  • 1 tablespoon blood orange zest
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons heavy cream (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, dark cocoa powder, baking soda, and salt until no lumps remain.
  3. In a medium bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth.
  4. Pour wet ingredients into dry ingredients. Mix with a rubber spatula until just combined (batter will be thin with small lumps). Do not overmix.
  5. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. For the buttercream: In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  8. Gradually add powdered sugar, ½ cup at a time, on low speed. Add blood orange juice, zest, vanilla extract, and salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy. Add heavy cream if too thick.
  9. Once cupcakes are completely cool, frost with buttercream using a piping bag or offset spatula. Garnish with blood orange slices or zest if desired.

Notes

For darkest cupcakes, use Dutch-processed cocoa powder. Room temperature ingredients are crucial for proper emulsification. Do not skip the vinegar—it reacts with baking soda for lift. Cupcakes taste even better the next day. Store unfrosted cupcakes at room temperature for up to 3 days; frosted cupcakes refrigerate for up to 5 days. Freeze unfrosted for up to 3 months.

Nutrition

Keywords: black velvet cupcakes, blood orange buttercream, chocolate cupcakes, easy dessert, bake sale recipe, dark chocolate cupcakes, citrus frosting

Find it online: https://sunnysavory.com/perfect-black-velvet-cupcakes-with-easy-blood-orange-buttercream/