Name: Mini Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 48 mini cheesecakes
Cuisine: American
Ingredients: 200 grams all-purpose flour; 12 grams Dutch process cocoa powder; 1.5 teaspoons baking powder; 0.25 tsp Kosher salt; 114 grams unsalted butter; 200 grams granulated sugar; 2 eggs; 60 grams neutral oil; 15 milliliters vanilla extract; 1.5 teaspoons red gel food coloring; 180 milliliters whole milk buttermilk; 114 grams unsalted butter; 228 grams full-fat cream cheese; 1 tsp vanilla extract; 1 pinch Kosher salt; 480 grams powdered sugar; sprinkles

Mini Red Velvet Cupcakes with Cream Cheese Frosting

Mini Red Velvet Cupcakes with Cream Cheese Frosting cover

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Mini Red Velvet Cupcakes with Cream Cheese Frosting

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Ingredients

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Instructions

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Mini Red Velvet Cupcakes

Preheat the oven to 350°F (177°C). Line a 24-cup mini muffin pan with mini cupcake liners. Set aside.

In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.

Add the unsalted butter and sugar to a large mixing bowl or the bowl of a stand mixer. Using beaters or a paddle attachment, beat the butter and sugar, scraping down the sides of the bowl every minute or so, until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing until combined. Stir in the neutral oil followed by the vanilla extract and red gel food coloring.

Add half of the flour mixture and half of the buttermilk and stir just until the batter starts to come together. Then, add the remaining flour mixture and buttermilk. Mix the batter just until there are no more streaks of flour. Don't over-mix!

Using a #60 cookie scoop, divide the batter between the mini cupcake liners, filling them about 3/4 of the way full. (If you only have one 24-cup mini muffin pan, you will have to bake the cupcakes in batches.) Bake the cupcakes for 10-11 minutes, just until an inserted toothpick has a few moist crumbs on it.

Let the cupcakes cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.

Cream Cheese Frosting

Add the softened unsalted butter and cream cheese to a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, beat the butter and cream cheese until it's well-mixed. Scrape down the sides of the bowl, as needed.

Mix the vanilla extract and salt into the cream cheese mixture. Then, sift half of the powdered sugar into the cream cheese and mix until combined. Repeat with the remaining powdered sugar. Turn the speed to medium and whip the frosting until it's very light and fluffy, 3-4 minutes.

Frost and Decorate

Fit a piping bag with a decorative tip. Then, fill the piping bag with the cream cheese frosting. Pipe the frosting on the cooled cupcakes and decorate the tops with sprinkles, if desired. Serve the cupcakes immediately or store them in an airtight container in the fridge for up to 3 days.

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring cream cheese, butter, eggs, and buttermilk to room temperature before mixing to ensure smooth batter and prevent lumps in both cupcakes and frosting.
Dutch Cocoa + Gel Coloring Synergy 🎨
The Dutch process cocoa's subtle flavor balances the red gel coloring perfectly—use gel instead of liquid food coloring to avoid thinning your batter and affecting texture.
Whip Cream Cheese Frosting Until Fluffy ☁️
Beat the frosting on medium-high speed for 3-4 minutes after combining ingredients to incorporate air and achieve that signature light, cloud-like texture that makes these cupcakes irresistible.
Precise Mini Cupcake Filling 🧁
Fill mini liners only two-thirds full and use an ice cream scoop for consistency—this prevents overflow while baking and ensures even, professional-looking cupcakes.
Cool Completely Before Frosting 🧊
Refrigerate baked cupcakes for at least 30 minutes before frosting so the cream cheese frosting sets properly and won't slide off or melt on warm cupcakes.