Description
Delightful Mini Red Velvet Cupcakes with a rich cocoa flavor, topped with smooth cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- ½ cup butter, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Line a mini muffin tin with paper liners or grease them well.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and baking powder.
- In another bowl, mix the oil, eggs, buttermilk, and red food coloring. Add vanilla extract and blend until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Spoon the batter into each tin, filling about two-thirds full.
- Bake for 12-15 minutes. Test for doneness with a toothpick.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar until fluffy.
- Frost the cooled cupcakes generously. Serve and enjoy!
Notes
For substitutions, use regular milk with vinegar for buttermilk, or gluten-free flour for a gluten-free version. Store in an airtight container for 2-3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 18g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet, cupcakes, dessert, baking, cream cheese frosting