Description
These Mini Red Velvet Cupcakes are perfectly bite-sized treats featuring a moist, tender crumb with a signature slight cocoa flavor and vibrant red color. Topped with a smooth, creamy cream cheese frosting and optional sprinkles, they make a delightful dessert for parties or any special occasion. With easy mixing and quick baking time, these cupcakes are sure to impress without the fuss.
Ingredients
Cupcakes
- 200 grams all-purpose flour (sifted, 1 2/3 cups)
- 12 grams Dutch process cocoa powder (sifted, 2 Tablespoons)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon Kosher salt
- 114 grams unsalted butter, softened (1/2 cup)
- 200 grams granulated sugar (1 cup)
- 2 large eggs, room temperature
- 60 grams neutral oil (1/4 cup)
- 15 milliliters vanilla extract (1 Tablespoon)
- 1 1/2 teaspoons red gel food coloring
- 180 milliliters whole milk buttermilk (3/4 cup)
Cream Cheese Frosting
- 114 grams unsalted butter, softened (1/2 cup)
- 228 grams full-fat cream cheese, softened (8 ounces)
- 1 teaspoon vanilla extract
- Pinch of Kosher salt
- 480 grams powdered sugar, sifted (4 cups)
- Sprinkles, for decorating (optional)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (177°C). Line a 24-cup mini muffin pan with mini cupcake liners and set aside.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl or stand mixer bowl, add the softened butter and granulated sugar. Beat with paddle attachment or beaters for about 3-4 minutes on medium speed until the mixture is light and fluffy, scraping down the sides as needed.
- Add eggs, oil, and flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the neutral oil, vanilla extract, and red gel food coloring until incorporated.
- Combine wet and dry ingredients: Add half of the dry flour mixture and half of the buttermilk to the wet ingredients. Stir gently just until the batter starts to come together. Then add the remaining flour mixture and buttermilk, mixing just until there are no streaks of flour visible. Avoid overmixing to maintain cupcake tenderness.
- Fill cupcake liners and bake: Using a #60 cookie scoop or spoon, divide the batter evenly between the mini cupcake liners, filling each about 3/4 full. Bake in preheated oven for 10-11 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare cream cheese frosting: In a clean mixing bowl or stand mixer bowl fitted with a whip attachment, beat softened butter and cream cheese together until smooth and well blended. Scrape down the bowl sides as needed.
- Add flavor and sugar: Mix in vanilla extract and a pinch of salt. Sift half the powdered sugar into the mixture and combine, then repeat with the remaining powdered sugar. Increase speed to medium and whip the frosting for 3-4 minutes until very light and fluffy.
- Frost and decorate: Fit a piping bag with a decorative tip and fill it with the cream cheese frosting. Pipe the frosting onto cooled cupcakes. Decorate with sprinkles if desired. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure eggs and butter are at room temperature to help with better mixing and texture.
- Do not overmix the batter once combining dry and wet ingredients to maintain fluffy cupcakes.
- If you only have one mini muffin pan, bake the cupcakes in batches to avoid crowding the oven.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- Sprinkles are optional and add a festive touch to the cupcakes.
- Store frosted cupcakes in the refrigerator and allow them to come to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
