Description
Mini red velvet cupcakes with a soft cocoa crumb and a bright red color, topped with a light whipped cream cheese frosting. This small-batch recipe is perfect for parties, dessert tables, or when you want classic red velvet flavor in mini form. (makes 24 mini cupcakes)
Ingredients
Mini red velvet cupcakes
- 70 g (1/2 cup + 1 tbsp) Cake flour
- 1 tbsp (5 g) Unsweetened cocoa powder
- 3/4 tsp Baking soda
- 1 pinch Salt
- 50 g (1/4 cup) Unsalted butter – softened
- 75 g (1/3 cup) Granulated sugar
- 1 Egg – room temperature
- 1 tsp Vanilla extract
- 65 ml (1/4 cup) Milk
- 1 tsp Red food gel coloring
- 1/2 tsp Apple cider vinegar or white vinegar
Cream cheese frosting
- 100 g (3.5 oz) Cream cheese – Philadelphia, cold
- 150 ml (2/3 cup) Heavy cream – full-fat and cold
- 50 g (1/4 cup) Powdered sugar
- 1/2 tsp Vanilla extract
Instructions
Making the mini red velvet cupcakes
- Preheat the oven to 347°F (175°C) and line a mini cupcake pan with paper liners.
- In a bowl, sift together the flour, cocoa powder, salt, and baking soda.
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer for 1–2 minutes until creamy.
- Add the egg, vanilla, red food coloring, and vinegar, then beat until fully combined. Adjust the food coloring if needed to get a bright red color.
- Add the dry ingredients and milk alternately, folding gently with a spatula until just combined.
- Fill the liners about three-quarters full with batter.
- Bake for about 10 minutes, until the mini cupcakes are puffed and set in the center.
- Let cool briefly in the pan, then transfer to a wire rack and cool completely.
Cream cheese frosting
- Place the cold cream cheese, cold heavy cream, powdered sugar, and vanilla in a bowl.
- Mix with an electric mixer on low speed for about 2 minutes until smooth and thick.
- Transfer the frosting to a piping bag fitted with a star tip and frost the cooled mini cupcakes.
- Add sprinkles if desired and enjoy.
Notes
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.
Tips:
- Use room-temperature butter and egg for a smooth batter.
- Measure the cocoa carefully to keep a bright red color.
- Do not overmix once the dry ingredients are added to keep the cupcakes soft.
- Mini cupcakes bake quickly, so check them early to avoid overbaking.
- Make sure the cupcakes are fully cooled before frosting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: cupcakes
- Method: Baking
- Cuisine: American