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–+ servings
tiny red velvet cupcakes

Mini Red Velvet Cupcakes

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 24 mini cupcakes

Equipment

  • 1 mini muffin pan (24-cup)
  • 24 mini cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Small cookie scoop or tablespoon
  • 1 wire cooling rack

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter softened
  • 1 large egg room temperature
  • 1/2 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red liquid food coloring
  • 4 ounce cream cheese softened
  • 1/4 cup unsalted butter softened for frosting
  • 1 1/2 cup powdered sugar sifted
  • 1/2 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the mini muffin pan with mini cupcake liners.
  • In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt, then set aside.
  • In another bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  • Add the egg to the butter mixture and beat until fully combined and creamy.
  • In a small bowl stir together the buttermilk, vanilla extract, vinegar, and red food coloring until evenly tinted.
  • Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
  • Add half of the buttermilk mixture and mix, then repeat alternating dry ingredients and buttermilk, ending with dry, mixing just until smooth.
  • Use a small cookie scoop or spoon to fill each mini liner about two-thirds full with batter.
  • Bake the mini cupcakes for 10–12 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, about 25 minutes.
  • For the frosting beat the softened cream cheese and butter together until smooth and creamy.
  • Add the powdered sugar, vanilla, and salt to the cream cheese mixture and beat until thick, smooth, and fluffy.
  • Spoon or pipe the cream cheese frosting onto the cooled mini cupcakes.
  • Chill the frosted cupcakes for 10–15 minutes if you want the frosting to firm up slightly before serving.

Notes

For best results, use room-temperature ingredients so the batter emulsifies smoothly and the cupcakes bake evenly, and avoid overmixing once the flour is added to keep them tender. Buttermilk is key for tang and softness, so if you don’t have it, mix 1/2 cup milk with 1/2 tablespoon vinegar and let it sit for 5 minutes before using. Mini cupcakes bake quickly, so start checking them early to prevent dryness, and remove them from the pan once they’re set so they don’t steam. You can make the cupcakes a day ahead and frost just before serving, and if the cream cheese frosting becomes too soft, chill it briefly, then re-whip before piping.
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