Mini Red Velvet Cupcakes with Cream Cheese Frosting

These classic mini red velvet cupcakes are one of my go-to desserts for Christmas, Valentine’s Day, or basically any get-together! I mean, who doesn’t love red velvet? And the whipped cream cheese frosting is rich, tangy, and so fluffy. I dream of these cupcakes!

Honestly, I always think of red velvet cake to be a bit overrated. And then I take a bite and I’m immediately humbled. Why is a not-quite-chocolate-not-quite-vanilla cake so damn good?!

And since I’m not ready to hard-launch into Christmas just yet, I thought I would ease into the season with a little fluffy, jewel-toned cupcake situation. It’s kind of holiday-esque without going full on gingerbread and peppermint.

As a trained pastry chef, I’ve made and tasted so many red velvet cakes, some good some bad. But here’s what I think makes a perfect one. 1. There’s cocoa but not too much. I use 2 Tablespoons which is just right. 2. The recipe also needs a good pop of vanilla – 1 full Tablespoon. 3. It has to be deep red, not magenta. 4. The cupcakes need to be topped with cream cheese frosting. I don’t make the rules.

Here’s just a few more highlights of this recipe!

• The recipe is simple & straight-forward. No stress.
• The cupcakes are just two bites!
• This recipe makes about 48 cupcakes so they’re great for a crowd.
• Make them for Christmas, Valentine’s Day, parties, & more!

P.S.. Once you try this recipe, check out some of my other mini chocolate desserts like mini red velvet cheesecake trifles, brownie bites, or mini chocolate chip cookies!

Red food coloring

For that bright red color, you’ll need food coloring. I’m not a huge fan of using food coloring, but sometimes you have to do what you have to do! I use red gel food coloring because it’s way more concentrated, so you don’t need as much. You can also use liquid but you’ll need a lot more. Be careful not to add too much though or it’ll make the batter runny.

Use no-taste red food coloring if you can find it. Some food colorings give baked goods a chemically, bitter taste.

More ingredients you need

In addition to the red food coloring, you will also need:

• Flour – you’ll need all-purpose flour but you can also use cake flour for a lighter texture.
• Cocoa powder – I use Dutch-process cocoa powder which is more traditional in red velvet.
• Baking powder – this will give the cupcakes a lovely rise!
• Salt – my go-to is Morton’s Kosher salt.
• Unsalted butter – you’ll need butter for both the cake and the frosting.
• Sugar – granulated white sugar will give the cake a hint of sweetness.
• Eggs – make sure they’re room temperature so they mix in consistently!
• Neutral oil – canola oil, vegetable oil, or avocado oil will all work.
• Vanilla – use pure vanilla extract for the best taste.
• Buttermilk – you can make your own buttermilk by adding a splash of white vinegar to whole milk.
• Cream cheese – use full-fat cream cheese for that rich, creamy texture!
• Powdered sugar – this will make up the base of the frosting. Sift it first to remove any lumps.

Make the cupcakes

But don’t over-bake the cupcakes!

With mini desserts, bake time is a delicate balance. Even 30 seconds can make a difference between underbaked or over-baked cupcakes! Start checking for doneness around 10-11 minutes. The cupcakes are ready when an inserted toothpick has just a few moist crumbs on it.

Cream cheese frosting

Decorating the cupcakes

What I really love about these cupcakes is that you can decorate them for pretty much any event or holiday. Around Christmas time, I like to top them with red and green sprinkles. For Valentine’s Day, I’ll use pink and red or heart-shaped sprinkles. But there’s so many fun ways to make these extra cute!

• Top the frosting with coarse sanding sugar or sprinkles.
• Sprinkle red velvet crumbs over the frosting.
• Add a dusting of cocoa powder.
• Use dark chocolate or white chocolate shavings.
• Top the cupcakes with berries for something fresh.

Weighing ingredients

As a trained pastry chef, I always recommend weighing ingredients with a kitchen scale instead of using measuring cups. It’s the only way to make sure the recipe comes out perfect every time! If you don’t have a scale, make sure to fluff the flour with a whisk, spoon it into a measuring cup, and level it off without packing it in. You’ll also want to do this with the cocoa powder.

Refrigerate & freeze

• Refrigerate – usually, I don’t like to refrigerate cake because the moisture in the fridge makes it dry. But, since these cupcakes have cream cheese, you’ll need to keep them chilled. Line the cupcakes in a single layer in an airtight container and refrigerate for up to 3 days.
• Freeze – after a few days, the cupcakes will dry out so I would freeze them for longer-term storage. Line an airtight container with parchment paper and place the cupcakes in a single layer. Freeze until solid, 1-2 hours. Then, cover the cupcakes with another layer of parchment and cover. Freeze for up to 2 months & defrost the cupcakes at room temperature for about 1-2 hours when you’re ready to eat them.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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