Description
Delight in these moist and tender Mini Red Velvet Cupcakes topped with creamy, tangy cream cheese frosting. Perfectly portioned in bite-sized servings, these cupcakes combine the rich flavors of cocoa and buttermilk with a vibrant red color, making them an ideal treat for parties, celebrations, or a sweet everyday indulgence.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon distilled white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 to 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with cupcake liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the flour.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which helps create a tender cupcake texture. Add eggs one at a time, beating well after each addition to fully incorporate.
- Add Wet Ingredients: Mix in the buttermilk, red food coloring, and vanilla extract into the butter-sugar-egg mixture until blended, creating a smooth and vibrantly colored batter.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter. Stir in the distilled white vinegar, which will react with the baking soda to help the cupcakes rise and create a tender crumb.
- Fill and Bake: Pour or spoon the batter evenly into the prepared mini cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack before frosting. To make icing, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Pipe or spread cream cheese frosting on each cupcake for a classic finishing touch.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth batter and frosting.
- Use fresh baking soda for better rise and texture.
- Red food coloring quantity can be adjusted based on desired vibrancy.
- Mini cupcakes bake faster than regular, so keep an eye on them to avoid overbaking.
- These cupcakes freeze well, both frosted and unfrosted, for up to two months.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
