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Mini Red Velvet Cupcakes with Cream Cheese Icing
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Make stunning red velvet mini cupcakes with cream cheese icing for a crowd-pleasing bridal shower treat.
Ingredients:
  • 2.5 cups sifted all-purpose flour
  • 1.5 cups white sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1.5 cups vegetable oil
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 3 (6 ounce) packages cream cheese, at room temperature
  • 1 cup unsalted butter, at room temperature
  • 3 cups sifted confectioners' sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and grease 30 mini muffin cups.
  • Combine flour, sugar, salt, baking soda, and cocoa powder, sifting them together in a bowl.
  • In a stand mixer bowl with the paddle attachment, combine oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Gradually mix in the flour mixture on low speed until the batter is just moistened and airy. Pour the batter into the muffin cups.
  • Bake until a toothpick comes out clean, around 15 minutes. Cool for 5 minutes on a wire rack, then gently loosen the edges with a knife. Carefully invert cupcakes onto a plate or rack. Cool for another 15 minutes before serving.
  • In a clean stand mixer bowl, combine cream cheese and butter, beating until smooth. Gradually add confectioners' sugar and vanilla extract, mixing on low until well combined. Spread the icing over the cooled cupcakes.

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