I found this recipe from a fellow Food Blogger, Sharon at SavorMania. I saw a gorgeous photo of these Mini Red Velvet Cupcakes on Twitter last week and I knew at that exact moment I would have to make them soon. And by soon, I mean the next day.
Red velvet is one of my favorite desserts. Having grown up in the South, this confection was a tradition served at every family gathering. I’ve always adored the moist, sweet, and lightly flavored cake with hints of chocolate and vanilla.
I’ve made and eaten a lot of red velvet cakes but SavorMania’s version has become a definite front-runner. These cupcakes are not too sweet, have a little more cocoa than the norm (more chocolate is always a winner in my book), and the plain yogurt adds extra moistness. It was so easy and took no time at all to mix the batter together and bake off these homemade cupcakes.
Plus the mini size is so cute and cuddly and that you’ll want to eat 20 of them in one sitting.
I didn’t change the original recipe ingredients for the cake; however, I did mix the batter together differently and I noted those instructions in the recipe. Also, I did change the frosting from a vanilla one to a cream cheese one to top the cupcakes (for no other reason other than I was craving it).
Aside from chocolate ganache, cream cheese frosting is one of my all-time favorites and I’m taking any opportunity I can get to eat it!
I want you to know, I have no restraint when it comes to cupcakes. Right after this photo was taken, I ate 4 out of the 5 cupcakes shown below. I left one on the plate, along with the raspberries, because I didn’t want to look greedy. Whatever, there were still 20 left for dessert later.
- 6 Tb unsalted butter , softened
- 1 cup granulated sugar
- 2 eggs , at room temperature
- 3 Tb unsweetened cocoa powder
- 1/2 tsp red food coloring gel or 1 TB liquid food coloring
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup plain yogurt
- 1 tsp cider vinegar
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- FOR THE CREAM CHEESE FROSTING:
- 4 Tb unsalted butter , softened
- 4 ounces regular cream cheese , softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
Preheat oven to 350. Grease and flour a mini muffin/cupcake pan and set aside.
In a large bowl using a stand-up mixer or hand mixer, beat together the butter and sugar on high speed until fluffy and creamy, about 3-5 minutes. Add the eggs, one at a time, and beat until mixture is pale yellow in color. Add vanilla extract, red food coloring, and cocoa to mixture and mix until well incorporated. Set aside.
In a separate small bowl, whisk together the milk, yogurt, and cider vinegar. Set aside.
In a separate medium bowl, sift together flour and baking soda.
Add the milk/yogurt mixture and the flour mixture to the butter mixture, alternating between the two and mixing well after each addition.
Fill mini muffin cups 3/4 from the top and bake for 10-12 minutes. Let cool for a few minutes in the pan, then remove and let cool completely on wire rack.
FOR THE CREAM CHEESE FROSTING:
In a small bowl, mix together all ingredients until thoroughly blended. Store leftovers in a covered container in the refrigerator.