Mini Red Velvet Cupcakes

Mini red velvet cupcakes made from scratch, baked in a small batch and topped with a light whipped cream cheese frosting.

These mini red velvet cupcakes are my go-to recipe when I want the classic red velvet flavor in a smaller, easy-to-serve format.

Tested and adjusted to keep the crumb soft and moist, this mini version bakes quickly and works perfectly for dessert tables and parties.

Why you’ll love this recipe

• Perfect mini size – ideal for parties, Valentine’s Day or when you don’t need a full batch.
• Soft red velvet crumb – light cocoa flavor, moist texture, never dry.
• Lighter cream cheese frosting – less sweet than classic frosting, easy to pipe and hold.

Ingredients you need

• Butter. Use soft, unsalted butter.
• Sugar. Use white granulated sugar for the cupcakes and powdered sugar for the frosting.
• Egg. One large egg at room temperature.
• Red Food Coloring. A red gel food coloring or liquid food coloring.
• Vanilla and Salt. Pure vanilla extract and table salt.
• Flour. Cake flour preferably, or all-purpose flour.
• Leavening Agent. Only use baking soda (see the recipe card for using baking powder instead).
• Cocoa. Unsweetened cocoa powder or dark cocoa powder for more flavor.
• Milk. Cow's milk, a plant-based milk, or buttermilk.
• Cream Cheese. Philadelphia or similar for the frosting.
• Heavy Cream. Cold, full-fat liquid cream.

Tips before you start

• Use room temperature ingredients: Butter, egg and milk mix more evenly and give a smoother red velvet batter.
• Measure the cocoa carefully: Too much cocoa can dull the red color and make the cupcakes dry.
• Do not overmix: Once the dry ingredients are added, mix just until combined to keep the mini cupcakes soft.
• Fill the liners two-thirds full: Mini cupcakes rise quickly and bake best when not overfilled.
• Watch the baking time: Mini red velvet cupcakes bake fast, so check them early to avoid overbaking.

How to make mini red velvet cupcakes

This recipe is adapted from my basic vanilla mini cupcakes, with cocoa and red food coloring added for the classic red velvet flavor.

Cream the butter and sugar in a large bowl or stand mixer at medium speed for 1–2 minutes until light and smooth.

Add the egg, vanilla, red food coloring and vinegar, then beat again for about 2 minutes until fully combined.

Whisk together the dry ingredients (flour, cocoa powder, salt and baking soda) in a separate bowl.

Add the dry ingredients and milk alternately, mixing gently with a spatula until you get a smooth red velvet batter.

Preheat the oven to 347°F (175°C), fill mini liners two-thirds full, bake for 8–10 minutes, then cool completely.

I use my whipped cream cheese frosting for this recipe, a lighter and less sweet version of classic cream cheese frosting.

Mix the cream cheese, powdered sugar, heavy cream and vanilla on low speed for about 2 minutes until smooth and thick.

Transfer the frosting to a piping bag fitted with your favorite tip.

Frost the cooled mini red velvet cupcakes, add sprinkles if desired, then chill for 1 hour before serving.

Storage

• Store mini red velvet cupcakes in an airtight container.
• Keep unfrosted cupcakes at room temperature for up to 2 days, or refrigerate frosted cupcakes for up to 3–4 days.

Recipe variations

• Mini red velvet cupcakes with white chocolate chips: Fold white or dark mini chocolate chips into the batter.
• Mini red velvet cupcakes with chocolate frosting: Swap the cream cheese frosting for whipped chocolate ganache or chocolate mascarpone frosting.
• Mini red velvet raspberry cupcakes: Add a fresh raspberry to each liner before baking and top with a raspberry frosting.

If you’re looking for a classic version, check out my full-size red velvet cupcakes recipe made with the same soft red velvet base.

Recipe Questions

Can I make these mini red velvet cupcakes ahead of time?

Yes, you can bake the mini cupcakes one to two days in advance and frost them just before serving.

Can I use this recipe for regular cupcakes?

This batter works best for mini cupcakes, but you can also use it to make a small batch of standard red velvet cupcakes.

Why is my red velvet color dull?

Using too much cocoa or not enough food coloring can affect the color. Measure the cocoa carefully and add the red coloring gradually.

More Cupcake Recipes

• Vanilla birthday cupcakes
• Chocolate cupcakes
• Carrot cake cupcakes
• Apple pie cupcakes

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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