Mini Red Velvet Cupcakes with Cream Cheese Frosting

Mini Red Velvet Cupcakes with Cream Cheese Frosting

These mini red velvet cupcakes are topped with tangy cream cheese frosting and make the perfect bite-size treat for any occasion from birthdays to Valentine's Day!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cupcakes

Calories 98kcal

Author Kyleigh Sage

Equipment

Ingredients

Cupcakes

¼ cup vegetable oil
½ cup granulated sugar
½ teaspoon vanilla extract
1 large egg room temperature
1-2 teaspoons red food coloring
½ teaspoon white vinegar optional
¾ cup cake flour substitute all purpose flour
2 teaspoons unsweetened cocoa powder
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup whole milk

Cream Cheese Frosting

4 ounces cream cheese room temperature
¼ cup unsalted butter room temperature
1 ½ cups powdered sugar
½ teaspoon vanilla extract
pinch kosher salt
1-3 teaspoons milk as needed

US Customary - Metric

Instructions

Cupcakes

Preheat the oven to 350°F and line a 24 cup mini cupcake pan with mini cupcake liners.
In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil, sugar, and vanilla extract. Then whisk in the egg until fully combined and smooth.
Then mix in the white vinegar and red food coloring.
Gently mix in half the dry ingredients. Then add in the milk and the remaining dry ingredients and mix until just combined. The batter will be thin.
Fill each cupcake liner about ¾ full (about 1 tablespoon of batter). Bake at 350°F for 10-12 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let the mini red velvet cupcakes cool completely before frosting.

Cream Cheese Frosting

Make sure both your butter and cream cheese are fully at room temperature or else it won't combine smoothly and you'll end up with cream cheese lumps.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth.
Add in the powdered sugar, vanilla, and salt and beat on low speed until fully combined. Then increase the speed to high and whip for 2-3 minutes until the frosting is light and fluffy. Add in 1-2 teaspoons of heavy cream as desired to reach your desired consistency.
Frost the mini red velvet cupcakes with cream cheese frosting and enjoy!

Notes

The mini cupcakes are best the same day, but will keep in an airtight container in the fridge for up to 3 days! However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.

Nutrition