Mini Red Velvet Cupcakes
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 4 Dozen
  • For The Cake;
  • 2½ cups Cake Flour
  • 1½ cups Sugar
  • 1 teaspoon Baking Soda
  • 1 tablespoon Cocoa Powder
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1½ cups Vegetable Oil
  • 1 cup Buttermilk
  • 2 tablespoons Red Food Coloring
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Distilled White Vinegar
  • *For The Frosting*
  • 8 oz Cream Cheese, softened
  • 5 tablespoons unsalted Butter, room temperature
  • 2 teaspoons Vanilla Extract
  • 2½ cups Confectioners' Sugar, sifted
  1. Preheat your oven to 350 degrees.
  2. Line mini cupcake pans with paper liners.
  3. In a medium bowl, combine cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.
  4. Beat on medium speed until it is well blended.
  5. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
  6. Divide the batter evenly, about 2 teaspoon per mini cupcake liner.
  7. Bake 18-20 minutes or until a toothpick inserted in the middle comes out clean.
  8. Remove to wire rack, let cool completely before frosting.
  9. To make the frosting. combine cream cheese and butter. Beat on medium speed until well blended and smooth. Mix in the vanilla extract.
  10. Gradually beat in the confectioners' sugar until totally incorporated.
Be careful as when mixing anything with food coloring. I used some paper towels to "cover" my bowl as I was using my mixer to mix all the red food coloring and did so again when mixing in the dry ingredients to prevent it from flying everywhere. I made the frosting ahead of time and I suggest putting it in the fridge till you are ready to use it.
Recipe by I'm At Home Baking! at