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
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
- 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.
