If you’re looking for a show-stopping dessert that’s as delightful to eat as it is charming to serve, you’re going to fall head over heels for this Mini Red Velvet Cupcakes with Cream Cheese Frosting Recipe. These little gems pack the rich, velvety flavor of classic red velvet cake into perfectly bite-sized cupcakes, each topped with a luscious swirl of tangy-sweet cream cheese frosting. Whether you’re treating yourself or dazzling guests, this recipe brings together simple ingredients and straightforward steps to create a dessert that feels both special and approachable.
Ingredients You’ll Need
Every component in this Mini Red Velvet Cupcakes with Cream Cheese Frosting Recipe plays an essential role, from giving the cupcakes their signature red hue to creating a tender crumb and that unforgettable cream cheese topping. Here’s what you’ll gather before you start baking.
- 1 1/4 cups all-purpose flour: The backbone of your cupcakes, providing structure and tenderness.
- 1/4 cup unsweetened cocoa powder: Adds a subtle chocolate richness, key to classic red velvet flavor.
- 1/2 teaspoon baking soda: Helps the cupcakes rise light and fluffy.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1/2 cup unsalted butter, softened: Brings moisture and richness for a soft crumb.
- 1 cup granulated sugar: Sweetens perfectly without overpowering.
- 2 large eggs: Bind everything together while helping with rise and texture.
- 1/2 cup buttermilk: Contributes tanginess and moistness for that tender cake feel.
- 1 tablespoon red food coloring: The iconic vibrant hue that makes red velvet instantly recognizable.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1/2 teaspoon distilled white vinegar: Reacts with baking soda to give lift and keeps cupcakes tender.
- Cream cheese frosting: The crowning glory — smooth, tangy, and irresistibly creamy.
How to Make Mini Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F. Line a mini cupcake pan with paper liners to ensure your cupcakes come out clean and make for easy serving. This simple step sets you up for beautiful, evenly baked cupcakes.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This creates a well-mixed base for your cupcakes, making sure that every bite is consistent in flavor and texture.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This is where the magic of texture begins. Then, add the eggs one at a time, beating well after each addition to keep the batter smooth and aerated.
Step 4: Add Wet Ingredients and Mix in Dry
Next, blend in the buttermilk, red food coloring, and vanilla extract. The buttermilk lends that subtle tang and moist crumb, while the red food coloring gives the cupcakes their iconic look. Gradually add the dry ingredients you prepared earlier, mixing until just combined for a tender crumb.
Step 5: Stir in Vinegar and Fill Liners
Finally, stir in the distilled white vinegar, which reacts with the baking soda to ensure your cupcakes rise beautifully and stay soft. Spoon the batter evenly into the mini cupcake liners, filling each about two-thirds full for perfect-sized cupcakes.
Step 6: Bake and Cool
Bake your cupcakes for 15 to 20 minutes, or until a toothpick inserted comes out clean. Once baked, let them cool completely on a wire rack before frosting. This cooling step is vital to prevent your cream cheese frosting from melting and sliding off.
How to Serve Mini Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
A simple dusting of cocoa powder or a few red sprinkles adds a charming finish to the cupcakes. For extra flair, try small edible flowers, fresh raspberries, or finely chopped pecans for a subtle crunch that complements the creamy frosting beautifully.
Side Dishes
These mini cupcakes shine as a dessert star, but they also pair wonderfully with a calming cup of tea or coffee. For celebrations, they make a perfect companion to fresh fruit platters or even a light vanilla bean ice cream to balance out their richness.
Creative Ways to Present
For gatherings, elevate your Mini Red Velvet Cupcakes with Cream Cheese Frosting Recipe by displaying them on tiered cake stands or decorative platters. Wrapping each cupcake in small cellophane bags tied with a ribbon turns them into delightful edible favors. You can also arrange cupcakes in the shape of a heart or initials for a personalized touch that wows.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cupcakes in an airtight container in the refrigerator. The cream cheese frosting needs to stay cool, and refrigerated, these cupcakes will keep fresh for up to 3 days without drying out.
Freezing
You can freeze these cupcakes either before or after frosting. Freeze unfrosted cupcakes in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to a month. For frosted cupcakes, flash freeze and then store in an airtight container to preserve the frosting’s texture and flavor.
Reheating
When you’re ready to enjoy frozen cupcakes, thaw them overnight in the refrigerator. If you prefer them warm, bring to room temperature and heat gently in the microwave for about 10-15 seconds—but be careful not to melt the frosting.
FAQs
Can I make these cupcakes without food coloring?
Yes, you can skip the red food coloring, but keep in mind that the signature red velvet appearance will be less vibrant. The flavor remains deliciously similar, though the classic look is what makes red velvet so special.
How do I make the cream cheese frosting from scratch?
Traditional cream cheese frosting is made by beating together cream cheese, softened butter, powdered sugar, and a splash of vanilla extract until smooth and fluffy. It’s the perfect balance of tangy and sweet that pairs beautifully with red velvet.
Can I use regular milk instead of buttermilk?
If you don’t have buttermilk on hand, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes to mimic buttermilk’s acidity. This will help keep your cupcakes tender and enhance their flavor.
Are mini cupcakes harder to bake than regular sized?
Mini cupcakes bake faster due to their size, so keeping a close eye on baking time is important to avoid overbaking. The even heat distribution you get with mini pans makes them relatively easy and quick to bake perfectly.
Can I double this Mini Red Velvet Cupcakes with Cream Cheese Frosting Recipe?
Absolutely! Just double all ingredients and bake in batches. Make sure to have enough cupcake liners and pans ready to keep things moving smoothly, especially when baking multiples.
Final Thoughts
There’s something irresistibly joyful about making and sharing these Mini Red Velvet Cupcakes with Cream Cheese Frosting Recipe. They bring a perfect balance of flavor, texture, and charm in every bite. So grab your ingredients and your favorite baking pan, and treat yourself to these little beauties—you’ll be amazed at how something so small can bring so much happiness.
Print
Mini Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 40 minutes
- Yield: 24 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and fluffy Mini Red Velvet Cupcakes topped with rich cream cheese frosting. Perfect for parties, gatherings, or a sweet treat, these bite-sized cupcakes combine the classic flavors of red velvet with a smooth, tangy cream cheese frosting for an irresistible dessert experience.
Ingredients
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
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to ensure even distribution in the batter.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy. Incorporate the eggs one at a time, beating well after each addition to maintain a smooth mixture.
- Combine Wet Ingredients: Add the buttermilk, red food coloring, and vanilla extract to the butter-sugar-egg mixture. Mix these ingredients until fully integrated to create a vibrant, smooth batter base.
- Add Dry Ingredients Gradually: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently to avoid overmixing which could toughen the cupcakes.
- Incorporate Vinegar and Fill Liners: Stir in the distilled white vinegar to react with baking soda for a tender crumb. Pour the batter evenly into the prepared mini cupcake liners, filling each about two-thirds full.
- Bake: Place the pan in the oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Completely: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the frosting from melting.
- Frost: Once cooled, frost each mini cupcake with cream cheese frosting for a classic finish.
Notes
- Ensure the butter and cream cheese are softened before mixing the frosting for a smooth texture.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- Use high-quality red food coloring for the best vibrant color.
- Mini cupcake pans make perfect bite-sized treats that are great for parties and gatherings.
- Store cupcakes in an airtight container in the refrigerator if not serving immediately.
