• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sweetly Cakes
  • Home
  • Recipe index
  • Cakes
  • Frosting & filling
  • Cupcakes
  • Cake basics
  • Brownies
  • Cookies
  • About
  • Contact
  • Français
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe index
  • Cakes
  • Frosting & filling
  • Cupcakes
  • Cake basics
  • Brownies
  • Cookies
  • About
  • Contact
  • Français
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home / Desserts / Cupcakes

    Mini Red Velvet Cupcakes with Cream Cheese Frosting

    Last update: Feb 21, 2024 Published: Feb 9, 2024 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·5 from 2 reviews

    Dive into delight with these mini Red Velvet cupcakes and their cream cheese frosting. Perfect for any occasion, a birthday party or Valentine's day, these little treats will be a hit at every party and tantalize taste buds with their irresistible flavor.

    If you like Red Velvet flavor: also try this recipe for Red velvet Oreo Cookies.

    mini red velvet cupcakes in a table
    Jump to:
    • Why you'll love this recipe
    • Ingredients you need
    • How to Make Mini Red Velvet Cupcake Recipe
    • Tips for this recipe
    • Storage
    • Variations & Substitutions
    • Recipe Questions
    • More Cupcake Recipes
    • Mini Red Velvet Cupcakes with Cream Cheese Frosting


    Mini Red Velvet cupcakes with cream cheese frosting are tiny bites of heaven. These little guys pack all the rich, chocolatey goodness of the classic red velvet cake recipe into a bite-sized treat, topped with smooth, tangy cream cheese frosting.

    Red Velvet stands out for its distinctive red hue and delectable flavor, achieved through the use of red food coloring and cocoa powder, giving it that lightly flavored chocolate cake and red velvet signature look.

    Traditionally these bite sized mini cupcakes are paired with cream cheese frosting, but this version features a lighter whipped cream cheese frosting recipe with a tangy flavor that perfectly complements the taste of the mini cupcakes.

    Perfect for when you need a little indulgence or want to impress at any gathering, they're as delicious as they are adorable.

    Why you'll love this recipe


    • Easy to make: These mini Red Velvet cupcakes are a breeze to whip up, even for kitchen beginners.
    • Irresistible taste: With their signature Red Velvet flavor and moist texture, they'll delight your taste buds with every bite.
    • Perfect size: Their small size makes them perfect for a quick treat or to share at a get-together with friends.
    • For all occasions: Whether it's for a birthday, a celebration, a ​special occasion or just to treat yourself, these mini cupcakes are always a great choice.

    Ingredients you need

    You need these ingredients to make the mini red velvet cupcakes:

    • Butter. Use soft, unsalted butter.
    • Sugar. Only use white granulated sugar.
    • 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 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.
    • Powdered Sugar. Sifted powdered sugar for the frosting.
    bowls with ingredients

    How to Make Mini Red Velvet Cupcake Recipe

    Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

    Cupcakes

    Step 1: Cream the butter with the sugar in a large bowl with your electric mixer or in the large mixing bowl of a stand mixer fitted with the paddle attachment or the whisk attachment at medium speed for about 1-2 minutes.

    Step 2: Add the egg, vanilla extract, red coloring and apple cider vinegar and beat again for 2 minutes to incorporate.

    miwing bowl with sugar and butter
    mixing bowl with cupcake batter

    Step 3: Mix and sift together the dry ingredients, flour, cocoa powder, salt and baking soda.

    Step 4: Add the flour mixture and milk into the wet ingredients alternately and in batches, mixing with a spatula until you have a homogeneous red paste.

    mixing bowl with red velvet cake batter
    miwing bowl with red cake batter

    Step 5: Preheat the oven to 347°F/175°C and prepare a mini-muffin tin with mini cupcake liners.

    Step 6: Pour the cake batter into the mini cupcake liners, filling them no more than ⅔ full, and bake in the oven for 8-10 minutes until the center is cooked.

    Let cool the baked cupcakes slightly in the pan before removing from the mini cupcake pan and cooling completely on a wire rack.

    muffin pan with red batter
    mini muffin pan with red velvet baked cupakes

    Whipped cream cheese frosting

    • Place the cream cheese, powdered sugar, heavy cream, and vanilla in a bowl.
    • Mix with an electric mixer on low speed for about 2 minutes until you get a creamy and thick frosting.
    • Transfer the frosting into a large piping bag fitted with a decorating tip.
    • Decorate the tops of the cooled cupcakes with the frosting and sprinkle with mini sugar decorations, then refrigerate for 1 hour before serving.
    large bowl with ingredients
    mixing bowl with cream cheese frosting
    mini cupcakes red velvet on a table

    Tips for this recipe

    • Using a kitchen scale: For best results, always use an electronic scale rather than a measuring cup to measure out your ingredients.
    • Use room temperature ingredients - Take out the butter, egg, and milk in advance to achieve a smooth batter and the best results.
    • Use quality cocoa powder - For that rich, deep red velvet color and flavor, choose a good quality cocoa powder.
    • Do not overmix - After adding dry ingredients, use a spatula to mix and avoid overmixing the batter.
    • Fill the liners ⅔ full - Do not overfill the liners, as the batter may spill over during baking.
    • Watch the baking time - Mini cupcakes are done when they are slightly puffed up and until a toothpick inserted comes out clean.
    • Let cool completely - The mini cupcakes must be completely cooled before adding the frosting, otherwise, it won't set properly.

    Storage

    Refrigeration/room temperature: Place the mini red velvet cupcakes in an airtight container or wrap them in plastic wrap and refrigerate for about 3-4 days.

    Freezing: You can freeze the red velvet cupcakes without frosting for up to 3 months. Once they are completely cooled, place them in a freezer bag. Thaw them in the refrigerator for a few hours before serving.

    Variations & Substitutions

    • Red Velvet mini raspberry cupcakes: Add a raspberry to the mini cupcakes cases before baking, with a raspberry frosting like my raspberry cupcakes.
    • Chocolate Ganache Topping: For chocolate lovers, top these cupcakes with a smooth chocolate ganache or a chocolate mascarpone frosting for a decadent twist.
    • Red Velvet white chocolate chip mini cupcakes: Stir white chocolate chips or dark mini chocolate chips into the cupcake batter.

    Recipe Questions

    Can I make these mini red velvet cupcakes in advance?

    These unfrosted cupcakes can be prepared in advance and stored in an airtight container at room temperature for up to 2-3 days. Frosted mini cupcakes should only be stored in the fridge.

    How can I achieve the perfect red color?

    To achieve the perfect red color for your cupcakes, use a high-quality red food coloring gel or liquid. Start with a small amount and gradually add more until you reach your desired shade. It's also helpful to use a cocoa powder with a natural reddish hue and acidic ingredients like white vinegar, lemon juice or buttermilk to enhance the color.

    Can I turn this recipe into a regular-sized red velvet cake?

    Yes, you can turn this recipe into a regular-sized red velvet cake. Additionally, you can use the same recipe to make a small batch of red velvet cupcakes (6 cupcakes) or double the quantities to make 12 standard-sized cupcakes.

    More Cupcake Recipes

    • Fluffy Raspberry Cupcakes
    • Vanilla Mini Cupcakes
    • Vanilla Bean Cupcakes
    • Blueberry Cupcakes
    mini red velvet cupcake on a table

    I hope you love these miniature red velvet cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Mini Red Velvet Cupcakes with Cream Cheese Frosting


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Fadela
    • Total Time: 30 minutes
    • Yield: 24 mini cupcakes
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Mini red velvet cupcakes with light whipped cream cheese frosting (for 24 mini cupcakes).


    Ingredients

    Mini red velvet cupcakes

    • 70 g (½ cup + 1 tbsp) Cake Flour
    • 1 tablespoon (5 g) Unsweetened Cocoa Powder
    • ¾ tsp Baking Soda
    • 1 pinch Salt
    • 50 g (¼ cup) Unsalted Butter - softened
    • 75 g (⅓ cup) Granulated Sugar
    • 1 Egg - room temperature
    • 1 tsp Vanilla
    • 65 ml (¼ cup) Milk
    • 1 tsp Red food gel coloring
    • ½ tsp Apple Cider vinegar or White vinegar

    Glaçage cream cheese

    • 100 g (3,5 oz) Cream cheese - Philadelphia
    • 150 ml (⅔ cup) Heavy cream - full-fat and cold
    • 50 g (¼ cup) Powdered sugar
    • ½ tsp Vanilla extract

    Instructions

    Making cupcakes

    1. Preheat the oven to 347°F/175°C and prepare a mini cupcake pan with paper liners.
    2. In a bowl, mix and sift together the dry ingredients: flour, cocoa powder, salt, and baking soda.
    3. In a large mixing bowl, beat the softened butter with sugar using an electric mixer for 1-2 minutes.
    4. Add the egg, vanilla, red food coloring, and apple cider vinegar, and beat to incorporate (adjust the amount of food coloring until you achieve a bright red color).
    5. Fold in the dry ingredients and milk alternately, mixing with a spatula to incorporate.
    6. Pour the batter into the paper liners, filling them ¾ full.
    7. Bake the mini cupcakes in the oven for about 10 minutes until they are puffed up and cooked through in the center.
    8. Let them cool slightly before unmolding and then allow to cool completely on a wire rack.

    Cream cheese frosting

    1. Place the cold cream cheese, cold heavy cream, powdered sugar, and vanilla in a bowl.
    2. Mix with an electric mixer on speed 1 for about 2 minutes until you achieve a creamy and thick consistency.
    3. Fill a piping bag fitted with a star tip with the frosting and decorate the mini cupcakes.
    4. Sprinkle with sprinkles and enjoy!

    Equipment

    Stand mixer

    Buy Now →

    Hand mixer

    Buy Now →

    Mini cupcake liners

    Buy Now →

    Mini muffin pan

    Buy Now →

    Notes

    *For the best baking results, I recommend using a digital scale to measure ingredients in grams/ml instead of cups. Precise measurements ensure consistent and perfect outcomes every time.

    Storage: Up to 4 days in the fridge in an airtight container or under plastic wrap.

    Replace baking soda with 1 tsp baking powder.

    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Category: cupcakes
    • Cuisine: American

    Did you make this recipe?

    Tag @sweetlycakes on Instagram

    « Red Velvet Oreo Cookies
    Fluffy Oreo Swiss Buttercream Frosting »

    Reader Interactions

    Comments

    1. Alex

      February 01, 2025 at 2:44 pm

      Bonjour,
      J'adore votre blog et vos recettes ! Chaque fois que j'en ai testé c'était sublime. Merci beaucoup.
      J'ai une question concernant ces mini red velvet, si je les fait dans un moule de 12 cupcakes, avec ces quantités, j'en aurais que 6 ? Vous n'avez pas l'équivalence pour des cupcakes de taille standard par hasard ?
      Merci d'avance

      Reply
      • Fadela

        February 11, 2025 at 1:54 pm

        Bonjour,

        Merci beaucoup pour votre message, ça me fait vraiment plaisir !

        Cette recette est prévue pour 24 mini cupcakes, donc si vous utilisez un moule standard de 12 cupcakes, vous en obtiendrez environ 12 avec ces mêmes quantités.

        Reply
    2. Danielle

      February 21, 2025 at 9:53 pm

      Très beau et très bon .Avec la crème fraiche cela fait moins riche que seulement avec le. fromage à la crème Le glaçage est plus blanc cela fait un beau contraste avec le rouge Merci pour tes belles recettes

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hello and welcome to my blog! Fully addicted to cakes, blogging, and beautiful pictures! I share with you on this blog some tips and my favorite baking recipes which I hope will help you to enjoy your loved ones!

    More about me →

     Popular Posts

    • Blueberry Cake
    • French Macarons
    • Lemon Buttercream Frosting
    • Lemon Curd Cake

    Follow us

    Search on the blog

    Sweetly Cakes has been featured on:

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About me
    • Recipes

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Français

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 SWEETLYCAKES