Black Velvet Cupcakes with Raspberry Jam Cream Cheese Frosting
Full of intrigue and seduction, these black velvet cupcakes with raspberry jam cream cheese frosting combine the sweet and tangy flavor of red velvet with a sweet-tart berry frosting. Perfect for Valentine's Day dessert!
Yield: 12 cupcakes
For the cupcakes
  • ¾ cup + 2 tbsp sugar
  • ¼ cup unsalted butter, softened
  • 2 tbsp vegetable oil
  • 2 tsp black gel food coloring
  • 2 tsp vanilla extract
  • ½ tsp kosher salt
  • 1 egg, room temperature
  • 1¼ cups cake flour
  • 3 tbsp Dutch process cocoa powder
  • ½ cup buttermilk
  • ½ tsp white vinegar
  • ¼ tsp baking soda
For the raspberry jam cream cheese frosting
  • ¼ cup unsalted butter, softened
  • 8 oz cream cheese, cold, cubed
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 2-3 tbsp raspberry jam
  1. Heat oven to 350F. Line a muffin tin with cupcake liners.
  2. In a stand mixer fitted with the paddle attachment, cream together the sugar, butter, oil, black food gel, vanilla, and salt on medium-high speed until light and fluffy, about 4-5 minutes.
  3. Add the egg and mix until just incorporated, about 1 minute.
  4. In a separate bowl whisk together the cake flour and cocoa powder.
  5. Add the dry ingredient mixture to the stand mixer bowl in three additions, alternating with the buttermilk, mixing each time until just combined, stirring down the sides of the bowl as needed.
  6. In a small ramekin or bowl, mix together the vinegar and baking soda. Add to the cake batter and mix until just incorporated.
  7. Divide the cake batter into the cupcake liners until evenly distributed (about ¾ full) and bake for 20-22 minutes, or until a toothpick inserted in the center comes out with only a few crumbs. Let cool in the pan for 5 minutes and then remove to a wire rack to cool completely.
  8. For the frosting, blend together the butter and powdered sugar in a stand mixer fitted with a paddle attachment on medium low speed, or until just combined.
  9. Add the cold cream cheese to the stand mixer bowl and beat for 2 minutes on medium speed.
  10. Mix in the vanilla and salt, beating for 1 minute at medium high speed. Add in the raspberry jam and mix on low until just incorporated.
  11. Frost cupcakes as desired.
Recipe barely adapted from Sweetapolita
Recipe by Joanne Eats Well With Others at