Mini Red Velvet Cupcakes with Cream Cheese Frosting

These classic mini red velvet cupcakes are one of my go-to desserts for Christmas, Valentine's Day, or basically any get-together! I mean, who doesn't love red velvet? And the whipped cream cheese frosting is rich, tangy, and so fluffy. I dream of these cupcakes!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 48 mini cheesecakes

Calories: 129 kcal per serving

Ingredients

200 grams - all-purpose flour
12 grams - Dutch process cocoa powder
1 ½ teaspoons - baking powder
¼ tsp - Kosher salt
114 grams - unsalted butter
200 grams - granulated sugar
2 - eggs
60 grams - neutral oil
15 milliliters - vanilla extract
1 ½ 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

Instructions

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.
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.
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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