Mini Red Velvet Cupcakes on a white cake plate.

Mini Red Velvet Cupcakes

A Mini Red Velvet Cupcakes Recipe that's ready to eat in only 30 minutes! These easy chocolate cupcakes are topped with a cream cheese frosting and are perfect anytime you are craving a red velvet cake. Without baking a whole cake!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
cooling time 8 minutes
Total Time 30 minutes
Servings 24 mini cupcakes
Calories 174kcal
Author Karrie | Tasty Ever After


  • 6 tablespoons unsalted butter , softened
  • 1 cup granulated sugar
  • 2 eggs , at room temperature
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon red food coloring gel (or use 1 tablespoon liquid food coloring)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup plain yogurt
  • 1 teaspoon cider vinegar
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda


  • 4 tablespoons unsalted butter , softened
  • 4 ounces regular cream cheese , softened
  • 1 teaspoons vanilla extract
  • 2 cups powdered sugar


  • Preheat oven to 350F/176C degrees. 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.
  • Add the milk/yogurt mixture and the flour mixture to the butter mixture, alternating between the two and mixing well after each addition.
  • In a separate medium bowl, sift together flour and baking soda.
  • 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. 


  • In a small bowl, mix together all ingredients until thoroughly blended.  Frost the cooled cupcakes with the frosting.


  • Serving size is 2 cupcakes
  • Store leftovers in a covered container in the refrigerator
  • Recipe slightly adapted from SavorMania


Serving: 2cupcakes | Calories: 174kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 70mg | Potassium: 41mg | Sugar: 18g | Vitamin A: 240IU | Calcium: 19mg | Iron: 0.6mg