These Mini Red Velvet Cupcakes are moist, rich and delicious! They are the perfect treat for Valentine’s Day, Christmas or any celebration!
My youngest daughter Alyssa (Aly) loves helping me make these Mini Red Velvet Cupcakes. So the other day, we made these cupcakes and they didn’t last long! I don’t know about you, but I love bite sized cupcakes. First, they are easy to eat! Second, they have the perfect ratio of cake to delicious, creamy frosting! Third, you don’t have to feel guilty eating more than one! And trust me, you won’t be able to stop at just one!
History of the Red Velvet Cupcake
It wasn’t until the 1800’s that recipes called for the use of cocoa. Cocoa was added to help break down the coarse flour. By adding cocoa, your cake would have a soft and silky texture, rendering a moist, “velvety” cake. The term “velvet” would let guest know that the cake was moist, silky, soft and tender. People called these types of cakes luxury or “velvet” cakes and they were most often served at fancy parties.
How does the cupcake get its red color?
Some people argue that the red color comes from the chemical reaction between the buttermilk and the cocoa. Ok, this may be somewhat true. However, in order to get that bright red color, today, many recipes call for the addition of red food coloring. Although this is where the cupcake gets it trademark color, based on your personal preference, increase or decrease the amount of food coloring to get the color you like!
What do red velvet cupcakes taste like?
Red velvet cupcakes have a very subtle chocolate flavor, are super rich, moist, buttery and sweet. In addition, there is also a slight tanginess compliments of the buttermilk that is used. Red velvet cupcakes have a unique flavor thus keeping them in a class of their own! If you are familiar with red velvet cupcakes you’ll know what I mean, and if not? In just one bite, you’ll understand!
Mini Red Velvet Cupcakes-Ingredients
- flour
- sugar
- cocoa
- baking soda
- salt
- egg
- buttermilk
- vegetable oil
- pure vanilla extract
- white vinegar
- red food coloring
Instructions
- Preheat oven to 350 degrees.
- Line mini cupcake pans with liners.
- In a mixing bowl, whisk together flour, sugar, cocoa, baking soda and salt.
- Using a hand mixer, beat together egg, buttermilk, vegetable oil, pure vanilla extract, white vinegar and red food coloring until just combined.
- Add dry ingredients, a little at a time, and beat until smooth and thoroughly combined.
- Divide batter evenly among the cupcake pans, filling about 1/2-2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven. Let rest in the pans for about 5 minutes. Then transfer to wire racks and cool completely.
Cream Cheese Frosting
- Using a hand mixer, beat cream cheese until smooth.
- Add butter and beat until combined.
- Add powdered sugar and pure vanilla extract. Beat until smooth and creamy.
Assembly
- Once cupcakes are completely cooled, add frosting to a piping bag. Use a large star tip to pipe on frosting. Or use a knife to spread on frosting.
- Sprinkle on holiday nonpareils, sprinkles, etc. (optional)
- Enjoy!
Storing Instructions
- Freeze unfrosted cupcakes in an airtight container for up to 3 months.
- Thaw at room temperature then frost with cream cheese frosting.
Baker’s Note:
- Double the recipe to make regular sized cupcakes.
- Yields 20-24 cupcakes.
- Baking times will also double.
For more delicious cupcakes try my:
Sweet & Simple Apple Pie Cupcakes
Strawberries and Cream Pink Velvet Cupcakes
Banana Cupcakes with Coconut Cream Cheese Frosting
Mini Red Velvet Cupcakes
Equipment
- hand mixer
- Mixing Bowl
- 2 Mini cupcake pans or two regular cupcake pans
- mini cupcake liners or regular cupcake liners
- cooling rack(s)
Ingredients
- 1 1/4 cup flour
- 3/4 cup sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup buttermilk
- 3/4 cup vegetable oil
- 3/4 tsp pure vanilla extract
- 1/2 tsp white vinegar
- 1 tbsp red food coloring
Cream Cheese Frosting
- 1 8oz package of cream cheese softened
- 1 stick butter softened
- 1/2 tsp pure vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Line cupcake pans with liners.
- In a mixing bowl whisk together flour, sugar, cocoa, baking soda and salt.
- Using a hand mixer, beat together egg, buttermilk, vegetable oil, pure vanilla extract, white vinegar and red food coloring until just combined.
- Add dry ingredients, a little at a time, and beat until smooth and thoroughly combined.
- Divide batter evenly among the cupcake pans, filling about 1/2-2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven. Let rest in the pans for about 5 minutes. Then transfer to wire racks and cool completely.
Cream Cheese Frosting
- Using a hand mixer, beat cream cheese until smooth.
- Add butter and beat until combined.
- Add powdered sugar and pure vanilla extract. Beat until smooth and creamy.
Assembly
- Once cupcakes are completely cooled, add frosting to a piping bag. Use a large star tip to pipe on frosting. Or use a knife to spread on frosting.
- Sprinkle on holiday nonpareils, sprinkles, etc. (optional)
- Enjoy!
Storing Instructions
- Store in the refrigerator in an airtight container for 3-5 days.
- Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature and frost with cream cheese frosting.
Notes
- Double the recipe to make regular sized cupcakes.
- Yields 20-24 cupcakes.
- Baking times will also double.
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