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Mini Red Velvet Cupcakes with Vanilla Cream Cheese Frosting Recipe

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4.4 from 78 reviews

  • Author: Amina
  • Total Time: 35 minutes
  • Yield: 45 mini cupcakes

Description

These Mini Red Velvet Cupcakes with Vanilla Cream Cheese Frosting are a delightful treat featuring moist, tender red velvet cake baked into bite-sized cupcakes and topped with a smooth, creamy vanilla-infused cream cheese frosting. Perfect for parties or any occasion that calls for a classic Southern-inspired dessert, these cupcakes blend the rich flavor of cocoa and a hint of tangy buttermilk with vibrant red coloring for a festive look.

Ingredients

Cupcakes

  • 1 1/2 cups all purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 2 eggs (at room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup buttermilk (at room temperature)
  • 1 teaspoon apple cider vinegar or white vinegar
  • Red food coloring (quantity to desired color)

Vanilla Cream Cheese Frosting

  • 8 ounces cream cheese (at room temperature)
  • 1/4 cup unsalted butter (at room temperature)
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a mini cupcake pan with mini paper cupcake liners to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This will evenly distribute the leavening agents and cocoa for balanced flavor.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is smooth, creamy, and lightened in color, indicating air has been incorporated for fluffy cupcakes.
  4. Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract to infuse the batter with aroma and flavor.
  5. Combine Dry and Wet Ingredients: Alternate adding the dry ingredient mixture and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can make cupcakes tough.
  6. Add Vinegar and Food Coloring: Stir in the apple cider vinegar and red food coloring. The vinegar reacts with baking soda to give the classic red velvet texture and slight tang, while the food coloring imparts the characteristic vibrant red hue.
  7. Fill Cupcake Liners: Spoon the batter into the mini cupcake liners, filling each about half to two-thirds full to allow proper rising during baking.
  8. Bake: Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Baking time can vary slightly depending on oven calibration.
  9. Cool: Remove cupcakes from the oven and allow them to cool completely in the pan before frosting, preventing the cream cheese frosting from melting.
  10. Prepare Frosting: In the bowl of an electric mixer fitted with a whisk attachment, combine room temperature cream cheese, unsalted butter, sour cream, and vanilla extract. Beat until smooth and well blended, then gradually add the powdered sugar until the frosting is creamy and fluffy.
  11. Frost Cupcakes: Using a piping bag fitted with your desired tip or a butter knife, spread or pipe the vanilla cream cheese frosting onto the cooled cupcakes. Optionally, decorate with sprinkles or candy for extra flair.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to help the batter combine smoothly and achieve a tender crumb.
  • Do not overmix the batter to keep the cupcakes light and fluffy.
  • Use gel or liquid red food coloring according to the desired intensity of color.
  • The vinegar is essential for the traditional red velvet tang and reacts with baking soda to give the cupcakes their lift.
  • Allow cupcakes to cool completely before frosting to avoid melting the cream cheese frosting.
  • Leftover cupcakes should be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/mini-red-velvet-cupcakes-with-vanilla-cream-cheese-frosting-recipe/