We found a fun recipe for Blue Milk Cupcakes and had to give it a try! Here’s the cupcake recipe:

Ingredients:
3/4 cup (1-1/2 sticks) butter
1-3/4 cups sugar
3 eggs
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon of kosher salt
1 cup BLUE milk
1 Tablespoon vanilla
electric blue gel dye

Just get one cup of milk and add a few drops of electric blue gel dye. Gel dye is the best because you need very little. I can’t stand liquid dyes, they totally alter your cake. Gel dyes are better and pretty inexpensive. Once the blue get dye is added, stir up the milk and you will get an instant gorgeous blue. Preheat oven to 350 degrees. Prep a cupcake pan with liners. In a medium bowl, whisk the flour, baking powder, baking soda and salt in a bowl. Set aside. In the bowl of an electric mixer cream the butter and sugar until fluffy. Carefully add the eggs one at a time until incorporated, then add the vanilla. Alternate the dry ingredients with the Blue Milk until combined. You may need to add more gel dye to the batter for maximum blue-ness. Add a few drops as needed. Spoon the batter into prepped liners, 1/2 to 2/3 full. Bake 15-17 minutes depending on your oven. Let cool on a wire rack. Top with frosting.

We followed the recipe with two exceptions.  Instead of cake flour, we used this cake flour substitute method.  And instead of  Mascarpone frosting, we used our favorite cream cheese frosting that seems to make it’s way onto everything we bake! Here’s the cream cheese frosting recipe:

Ingredients

1 2/3 cups powdered sugar
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

Directions

Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using

We made the frosting while the cupcakes were baking, so once the cupcakes cooled, all that was left was to put the frosting on!