Red Velvet Cupcakes with Blueberry Compote Filling – HoneysuckleCatering

Bakery vs Homemade MATCHA MOCHI CAKE: Red Velvet Cupcakes with Blueberry Compote Filling are perfect for the 4th of July!
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Cream Cheese Frosting:

Old Red Velvet Cupcake Video:
Lemon Chiffon Angel Food Cupcakes:
Vanilla Cupcakes:
Vanilla Buttercream Frosting:
Lemon Buttercream:

Enjoy Cupcakes Cupcakery in Santa Barbara:

Red Velvet Cupcakes Recipe:
(recipe adapted from Brown Eyed Baker:

Makes 1 dozen cupcakes

– 4 tablespoons unsalted butter, at room temperature
– ¾ cup granulated sugar
– 1 egg
– 2½ tablespoons unsweetened cocoa powder
– 1 ½ tablespoons red food coloring
– ½ teaspoon vanilla extract
– ½ cup buttermilk
– 1 cup + 2 tablespoons all-purpose flour
– ½ teaspoon salt
– ½ teaspoon baking soda
– 1½ teaspoons distilled white vinegar

Blueberry Compote:
– 2 cups frozen blueberries
– 3 tablespoons water
– 1/4 cup sugar
– 2 teaspoons lemon juice


First preheat your oven to 350ºF. Then line your cupcake pan with cupcake liners.

In a mixer cream your butter and sugar until it’s nice and fluffy on medium-high speed for about 3 minutes. Then add in your egg and turn the mixer to high speed. Scrape down your bowl if you need to and keep mixing until everything is incorporated.

Now in a separate small bowl, mix together your cocoa powder, vanilla extract and red food coloring to make a thick paste. You’re going to add this to the batter and then mix it on medium speed until everything’s combined.

Now with the mixer on the lowest speed add in half of the buttermilk and then alternate between the flour and the buttermilk until everything’s combined. Again you’re going to need to scrape down the bowl to make sure everything’s mixed through to get that red color.

Finally add in the salt, baking soda and vinegar and then crank it up on medium-high speed and beat it for another minute until everything’s smooth and combined.

Now evenly fill the cupcake liners with the batter and bake it for about 15-18 minutes until it’s done. You can test this with a thin knife and if it comes out clean, it’s ready.

While your cupcakes are baking it’s time to make your blueberry compote. Combine half of the blueberries, water, sugar, and lemon juice into a small saucepan. Cook it over medium heat for about 10 minutes and then add in the rest of the blueberries and cook it for another 8-10 minutes until it’s thick and bubbly. Now let it cool completely.

Take your cupcakes out of the oven and let it cool completely for about 10-15 minutes. Once they’re completely cooled take your cupcake corer and poke a hole in the middle and remove the core. I bought this cupcake corer at Michael’s and it’s by Wilton, and I’ve included a link to it below.

Now you’re going to fill that empty core with the blueberry compote. Now, all you need is the frosting. I’m using my favorite cream cheese frosting to top it off. And to give people a little hint of the secret surprise inside, I’m going to decorate it with a blueberry on top!


Ghirardelli Cocoa Powder:
Natural Red Food Coloring:
Wilton Cupcake Corer:

Cream Cheese Frosting:

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