Mini Red Velvet Cupcakes are a 2-bite, sweet and delicious miniature version of classic red velvet cupcakes. These cuties are topped with a simple Vanilla Cream Cheese Frosting and are perfect for any occasion. Their beautiful red color makes them especially wonderful for Valentine’s Day and Christmas celebrations.
This post contains affiliate links. See our Disclosure Statement for more information.
And so it continues. My collection of miniature cupcake recipes, which all began with Mini Lemon Cupcakes, continues to grow with the addition of these beautiful Mini Red Velvet Cupcakes.
These could be my favorite yet. Sweet red velvet cake topped with creamy, vanilla cream cheese frosting. What’s not to love?
Why This Recipe Works
This is an easy to make, homemade cupcake recipe. There really is nothing like from-scratch, homemade baked goods.
These cupcakes are moist, slightly more dense and full of delicious classic red velvet flavor. The vanilla cream cheese frosting is the perfect combination of sweet and creamy to top these cupcakes with.
Mini desserts of any kind are great at all sorts of gatherings, parties, holidays, and celebrations. This beautiful recipe is especially good for Valentine’s Day and Christmas, but delicious any time of the year.
How to Make Red Velvet Cupcakes
Ingredients for Cupcakes
- Set the butter, buttermilk and eggs out about an hour before you begin to allow them time to come to room temperature.
- You can substitute the buttermilk with 1/2 cup of milk plus 1 1/2 teaspoons white vinegar, if needed.
- How to measure flour: measure the flour by gently “fluffing” the flour it is container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
Ingredients for Vanilla Cream Cheese Frosting
- Set the cream cheese and butter out to come to room temperature about an hour before you begin.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Equipment needed to make this recipe:
- mini cupcake pan
- mini cupcakes liners
- stand mixer or a hand-held electric mixer and large mixing bowl
- silicone spatula (for scraping every last drop of batter out of the bowl)
- toothpicks
- piping bag and piping tips (if you want to make your frosting look fancier)
Prep!
Set the butter, buttermilk, eggs and cream cheese out about an hour before you begin to allow it to come to room temperature.
Note: It’s really important that the butter for the cupcakes is at room temperature. This is so that it can be whipped into the batter more evenly.
Preheat your oven to 350°F. Line a mini cupcake pan with mini paper cupcake liners.
Create!
Combine flour, cocoa powder, baking soda and salt in a glass bowl and mix well.
Cream together the butter and sugar until well blended.
Add the eggs one at a time, then the vanilla extract.
Alternate gradually adding the dry ingredients and the buttermilk until both are just blended in.
Chef Tip: be careful not to over mix the batter or you may end with cupcakes that are gummy in texture.
Mix in the vinegar and red food coloring until you reach the desired color.
Note: cupcakes darken as they bake, so keep that in mind when adding food color.
Fill each cupcake liner 1/2 to 2/3rds full.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Let cool before frosting.
How To Make Vanilla Cream Cheese Frosting
Create!
Add cream cheese, butter, sour cream and vanilla extract to the bowl of an electric mixer fitted with a whisk attachment. Blend well, then gradually add the powdered sugar until fully incorporated.
Present!
Top the cooled cupcakes with the frosting using a piping bag and tip (I use this one), or a butter knife.
Add some sprinkles or candy, if desired.
Tips and Techniques
- Be careful not to over mix the cake batter or you may end with cupcakes that are gummy in texture. You want to mix until the ingredients are just blended.
- You can substitute 1/2 cup milk plus 1 1/2 teaspoons of white vinegar for the buttermilk. Combine and let sit 5 minutes before using.
- Measure the flour by gently “fluffing” the flour it is container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
FAQ’s
How Do You Store Cupcakes?
You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
Can Cupcakes Be Frozen?
You can freeze cupcakes without frosting, tightly wrapped in plastic wrap, for 4-6 months.
Can Cream Cheese Frosting Be Frozen?
Yes. You can freeze cream cheese frosting in an air-tight container for up to 3 months. Allow it to thaw in the refrigerator before using.
More Mini Cupcake Recipes
Love this Mini Red Velvet Cupcakes recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, please leave a comment and star rating. I would really appreciate it!
Mini Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
Ingredients
Red Velvet 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)
- red food 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
Red Velvet Cupcakes
- Preheat your oven to 350°F. Line a mini cupcake pan with mini paper cupcake liners.
- Combine flour, cocoa powder, baking soda and salt in a bowl and mix well.
- Cream together the butter and sugar until well blended.
- Add the eggs one at a time, then the vanilla extract.
- Alternate gradually adding the dry ingredients and the buttermilk until both are just blended in.
- Mix in the vinegar and red food coloring until you reach the desired color.
- Fill each cupcake liner 1/2 to 2/3rds full.
Vanilla Cream Cheese Frosting
- Add cream cheese, butter, sour cream and vanilla extract to the bowl of an electric mixer fitted with a whisk attachment. Blend well, then gradually add the powdered sugar until fully incorporated.
- Top the cooled cupcakes with the frosting using a piping bag and tip or a butter knife. Add some sprinkles or candy, if desired.
Notes
Tips and Techniques
- When measuring flour, spoon it into the measuring cup without packing it down. Cupcakes will be dry if too much flour is used.
- Be careful not to over mix the cake batter or you may end with cupcakes that are gummy in texture. You want to mix until the ingredients are just blended.
- Measure the flour by gently "fluffing" the flour it is container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
- You can substitute 1/2 cup milk plus 1 1/2 teaspoons of white vinegar for the buttermilk. Combine and let sit 5 minutes before using.
- You can use this recipe to make approximately 15 standard size cupcakes, however, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
