Red Velvet Mini Cupcakes

Tomorrow is my last official day of school until the fall. It’s bittersweet. I’ve enjoyed meeting new people and spending time at school. At the same time, I’m ready for the summer break and ready to spend time with my munchkin and have more time for my blog and crafts. My professor decided to have a little party tomorrow for our last day and asked everyone to bring a little something. I, being the baker, decided I wanted to bake something. I originally wanted to make chocolate cupcakes but one of my classmates was adamant about making chocolate cake since she bought all of the ingredients. So I decided to make something different. I love, love, love Red Velvet Cake and I love, love, love cupcakes so why not make Red Velvet Cupcakes! Beware because they are super addicting especially since they are mini cupcakes.

Red Velvet Mini Cupcakes
Prep time:
Cook time:
Total time:
Serves: 36
  • Cake:
  • 1 1/4 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cocoa powder
  • 1 egg
  • 1/2 cup buttermilk
  • 3/4 cup vegetable oil
  • 1/2 tsp distilled white vinegar
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp red food coloring (or 3 squirts if you are using gel food coloring)
  • Cream Cheese Frosting:
  • 1 8oz package of cream cheese
  • 2 1/4 cups powdered sugar
  • 1 stick unsalted butter
  • 1/2 tsp vanilla extract
  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, combine the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
  3. In a large bowl, whisk the egg, buttermilk, vegetable oil, vinegar, vanilla, and food coloring until you have a nice cohesive mixture.
  4. Add a third of the flour mixture into the liquid mixture and fold in with a spatula until the flour is almost completely mixed in.
  5. Repeat twice with the other 2/3 of the flour mixture.
  6. Once the batter comes together, set it aside and prepare the cupcake pans.
  7. Line the cupcake pan with cupcake liners. If you are not using liners, spray with vegetable oil.
  8. Using a 2 tbsp scoop, scoop the batter into the cupcake pan.
  9. Bake for 12-14 minutes.
  10. Let the cupcakes cool in the pan for 3 minutes then move them to a baking rack to cool completely.
  11. In a medium bowl, mix the cream cheese and butter until smooth with a hand mixer (or in a stand mixer)
  12. Slowly incorporate the powdered sugar until fully incorporated.
  13. Add vanilla and mix until the frosting is smooth and creamy.
  14. Frost the cupcakes when they are completely cooled.


I’ve already eaten 3 so hopefully there will be enough to take to class tomorrow =) Enjoy!


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