Here’s what you will need:
1 box white cake mix
1 1/4 cups buttermilk
1/3 cup butter, melted
1 tablespoon unsweetened baking coca
2 teaspoons violet food coloring
Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, softened
4 ounces cream cheese, softened
1/4 teaspoon kosher salt
4 cups powdered sugar
1 teaspoon vanilla extract
2 -3 tablespoons heavy cream
Drop of violet food coloring
For the cake begin by heating your oven to 325 degrees F. Prepare your cupcake pans by lining them with cupcake liners; then set aside.
In a large bowl combine the ingredients for the cake. With the mixer on low speed, beat for about 30 seconds; then on medium speed, beat for an additional two minutes.
Fill each cupcake liner about 3/4 of the way full. Bake 18 to 23 minute or until a toothpick inserted near the center comes out clean. Cool about 10 minutes; then remove the cupcakes from the pan and allow them to cool completely.
In the meantime, whip up the frosting. With an electric mixer, fitted with the whisk attachment; beat the butter, cream cheese, and salt until smooth. Add 2 cups of the powdered sugar – one cup at a time, beating after each addition. Add vanilla and about 1 tablespoon of heavy cream and continue beating. Then, add the remaining 2 cups of powdered sugar, one at a time. Scrap down the sides of the bowl when necessary. Add an additional 1-2 tablespoons of heavy cream until desired consistency is achieved. Add a drop of violet food coloring and beat until the color is uniform.
Ice the cooled cupcakes with a spatula or a piping bag for a more finished look.