Baby Blue Shower Cupcakes

So, one of my friends in the ER at Queen of the Valley recently poked me to bring goodies to them. It turns out that when I said I was bringing homemade donuts to the ER, they assumed it was for them at QVC. But, the donuts were destined to go to ICC where I was supporting a go-live for the providers there.

So, I started bringing baked goods to the staff in the ER, and one of the nurses there has a sister who used to work at QVC. This is the quote from her: “If my sister is in the QvC ED, can i have a slice? Haha Not fair that im not a CVHP employee anymore and i find out you’re an amazing baker!!” Hi EJ!

Well, she was planning on hosting a baby shower later in July and she inquired about ordering some cupcakes for the shower. I told her I would be happy to make some for her.

I searched a few recipes online for some recipes. The only request from her was that the baby was a boy, and to try to do something with the cupcakes in blue. Well, blue cupcakes are more challenging in my opinion, as the color may alter while it bakes in the oven. So, I decided to go with a white cupcake with a blue frosting.

The cupcake is a White Velvet Cupcake and the recipe is adapted from Paula Dean’s Red Velvet cupcake recipe. The frosting is adapted from this Food Network recipe.


2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, and salt.

In a large bowl gently beat together the oil, buttermilk, eggs, vinegar, and vanilla with a handheld electric mixer.

Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled.

Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

I used a piping bag with a small star tip to apply the frosting. In the future, I will probably look to use a larger star tip to apply more frosting to each cupcake.

Packaged for Baby Shower


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Filed under Baking, Dessert

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