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 a perfect treat anytime.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

cooling time 8

Total Time 30

Servings mini cupcakes

Calories 174kcal

Author Karrie | Tasty Ever After

Ingredients

6 tablespoons unsalted butter , softened
1 cup granulated sugar
2 eggs , at room temperature
3 tablespoons unsweetened cocoa powder
½ teaspoon red food coloring gel (or use 1 tablespoon liquid food coloring)
½ teaspoon vanilla extract
½ cup milk
¼ cup plain yogurt
1 teaspoon cider vinegar (can subsitute lemon juice for vinegar)
1 ¾ cup all-purpose flour
1 teaspoon baking soda

FOR THE CREAM CHEESE FROSTING:

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

US Customary - Metric

Instructions

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 ¾ 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. Frost the cooled cupcakes with the frosting.

Notes

Serving size is 2 cupcakes
Make homemade whipped cream for a different kind of frosting
Store leftovers in a covered container in the refrigerator
Recipe slightly adapted from SavorMania

Nutrition