Mini Red Velvet Cupcakes with Cream Cheese Frosting

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.

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.

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.

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.

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.

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.

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.

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.

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

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