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Mini Red Velvet Cupcakes on a white cake stand with a gray background
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5 from 10 votes

Mini Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 45 mini cupcakes
Calories: 104kcal


Red Velvet Cupcakes

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


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.
  • Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool.

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.



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 minutesRemember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
** Nutritional information is an estimate and may vary.


Serving: 1mini cupcake | Calories: 104kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 48mg | Potassium: 19mg | Fiber: 1g | Sugar: 10g | Vitamin A: 181IU | Calcium: 11mg | Iron: 1mg