Made with a classic heavy cream cake base, these naturally blue cupcakes have a creamy vanilla flavor. They’re dyed naturally using blue spirulina powder and blue matcha (butterfly pea flower) powder.
I’m thrilled to share a recipe that’s close to my heart – my Blue Cream Cupcakes. These little beauties stole the show at my son’s fish-themed first birthday party and have been a hit at many celebrations since. The best part? They’re completely free from artificial dyes!
I was in search of a naturally blue cake, but couldn’t quite find what I was looking for in cookbooks, so I set out to figure it out myself! I ended up using a vintage cream cake recipe of my mom’s as the base because it doesn’t make the color turn brown.
What Makes These Cupcakes Blue?
The secret to the stunning blue hue of these cupcakes lies in natural ingredients: blue spirulina and butterfly pea flower, also known as blue matcha. These powders are not only vibrant but also packed with health benefits and are non-toxic. By blending both, I’ve found the perfect balance to achieve a captivating blue colored dessert that makes these treats a visual delight.
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Why Go Artificial Dye-Free?
I started using natural dyes in my baking after my son was born. Many artificial dyes have become controversial for health reasons and allergies. Choosing to go dye-free doesn’t mean compromising on color or taste.
By using natural alternatives like spirulina and butterfly pea flower, these cupcakes offer an alternative option that’s just as eye-catching as their artificially colored counterparts.
The Flavor: Earthy Vanilla
While the color might be the first thing you notice, the flavor of these cupcakes is mild, yet impressively delicious. With a base that’s rich from adding heavy cream to the batter and a strong vanilla flavor, these cupcakes prove that natural ingredients can lead to extraordinary results. The blue spirulina and butterfly pea flower lend a mild, earthy background that complements the creamy vanilla cake perfectly.
Pair cupcakes with these frostings:
These cakes taste best when paired with a light and fluffy vanilla mascarpone frosting. Here are a few of my favorite alternate options:
Blue Spirulina Cupcakes (artificial dye-free)
Made with a vintage cream cake base, these cupcakes are dense and chewy with an earthy vanilla flavor. Dyed naturally using blue spirulina powder and blue matcha (butterfly pea flower) powder.
Ingredients
Make the cupcakes
- 3 cups (360g) all-purpose flour
- ½ teaspoon salt
- 1 Tablespoon blue spirulina powder
- 1 teaspoon butterfly pea flower powder *optional for more robust blue color
- 1 cup (2 sticks / 226g) unsalted butter, room temperature
- 2½ cups (500g) granulated sugar
- 6 large eggs, room temperature
- 1 cup (240ml) heavy cream
- 2 teaspoons pure vanilla extract
Make the frosting
- 1 cup (227g) mascarpone cheese*, very cold
- 1 cup (240ml) heavy whipping cream, very cold
- ⅓ cup (40g) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Make the cake batter
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Prepare your pan(s) by lining cupcake tins with liners.
Note: If using only one pan, you'll have to bake in batches. Sometimes I bake 24 large cupcakes and place the remaining batter in a mini muffin pan to make about 18 small bite-sized cupcakes. Reduce the baking time if using a mini muffin pan.
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In a medium bowl, whisk together the dry ingredients: flour, blue spirulina, butterfly pea flower powder, and salt. Set aside.
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Using the large bowl of a stand mixer, add butter and sugar and mix using beater or paddle attachment for 4-5 minutes until light and fluffy, it will become pale in color.
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Add in the eggs one at a time, mixing well to combine after each addition.
Note: this recipe does not use a leavening agent. Instead, the air incorporated into the eggs during mixing provides the lift.
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Next, on low speed, alternate adding in the flour mixture and pouring the heavy cream into the batter, ending with adding the remaining flour mixture.
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Add in vanilla extract and mix just until combined and the batter is smooth.
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Fill the cupcake liners with the batter ¾ full using an ice cream scoop. Place the pan(s) in a COLD OVEN and set the oven to 325℉ / 165℃. Bake for 20-30 minutes or until a skewer inserted into the center comes out clean.
Note: Mine were done perfectly at 25 minutes, but each oven varies. If using an instant read thermometer to check doneness, it should read 205℉ / 96℃.
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Place the cupcake pan on a wire rack to cool for 10 minutes before removing them from the pan to cool fully on the wire rack. Frost when completely cooled.
Make the frosting
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In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone and heavy cream, and mix until well combined, about 30 seconds. Scrape the sides of the bowl as needed. Cold ingredients will whip better together.
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Add vanilla extract and powdered sugar to the mixture and turn it on high speed until well combined and the cream starts to whip (thicken), about 1-2 minutes. You should see a change in consistency from smooth and creamy to a texture that is very sturdy in structure & hold its shape well. Stop mixing when medium to stiff peaks form.
Recipe Notes
- Storage: Refrigerate frosted cupcakes in an airtight container until ready to serve. Serve cold or room temperature. Best when eaten within 3-4 days.
*Mascarpone cheese can be substituted 1:1 for cream cheese, but you may want to increase the amount of powdered sugar!
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