Mini Red Velvet Cupcakes With Cream Cheese Frosting
These mini red velvet cupcakes are soft, moist, and perfectly bite-sized, with a light cocoa flavor and a swirl of rich, tangy cream cheese frosting. Easy to make with simple ingredients, they’re ideal for Valentine's day, holidays, parties, or anytime you want a small but indulgent dessert.
Equipment
- 2 24-cup mini muffin tins
- Stand or Hand Mixer
Ingredients
For the red velvet Loaf:
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk room temperature
- 1 teaspoon red food coloring liquid or gel
- 1 ¼ cups (155g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons white vinegar
For the cream cheese icing:
- ⅓ cup (76 g) unsalted butter room temperature
- ¾ cup (175g) full-fat cream cheese room temperature
- 1 ¾ cup (210g) powdered sugar sifted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Instructions
For the red velvet loaf cake:
- Preheat oven to 350°F (175°C) and line a mini cupcake pan with liners.
- In a large bowl, whisk together the softened butter and sugar until smooth.
- Add the eggs and vanilla extract and mix for 2-3 minutes until fully combined.
- Stir in the buttermilk and red food coloring until evenly mixed.
- Add the flour, cocoa powder, baking soda, and salt. Gently mix just until combined.
- Stir in the vinegar, mixing lightly.
- Divide batter evenly among liners, filling each about ⅔ full.
- Bake for 11-13 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the cream cheese frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar, salt and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.Keep the prepared frosting in the refrigerator until ready to use.
- Once the cupcakes have fully cooled, pipe the frosting using a piping bag fitted with your favorite tip.
Notes
- Do not overmix the batter to keep the cupcakes soft and tender.
- If your frosting looks a little runny, mix in about ¼ cup more powdered sugar. If it feels too thick, gently thin it out with 1 teaspoon of milk or heavy cream at a time until it’s smooth and spreadable.
- Fill mini cupcake liners about ⅔ full to prevent overflow.
- end="738">Allow cupcakes to cool completely before frosting to avoid melting.
- For regular-sized cupcakes, bake at 350°F for 18–22 minutes.
- Store frosted cupcakes in the refrigerator and bring to room temperature before serving.
Nutritional Information
Calories: 94kcalCarbohydrates: 13gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 72mgPotassium: 28mgFiber: 0.2gSugar: 9gVitamin A: 137IUCalcium: 22mgIron: 0.3mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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