Mini Red Velvet Cupcakes
These Mini Red Velvet Cupcakes are moist, rich and delicious! They are the perfect treat for Valentine's Day, Christmas or any celebration!
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.
