Mini Red Velvet Cupcakes are a bite-sized version of my favorite red velvet cake recipe. The perfect cupcake recipe to make for a festive holiday dessert.

These Red Velvet Mini Cakes are ideal for Christmas or Valentine’s Day, but delicious enough to make many times throughout the year!

Mini Red Velvet Cupcakes on a white tray decked out for Christmas

Why You Should Make 

I found some candy-coated chocolate balls in holiday colors and used those to top the cream cheese frosted mini red velvet cupcakes. These gems were baked in white paper liners, but I pulled out some Christmas liners and dropped the baked cupcakes into the fresh packaging.

  • With little effort, the cupcakes became more festive. Candies and colorful wrappers make them perfect for any special occasion.
  • Their small size means you can go back for seconds!
  • These are great for a dessert buffet.
  • Their red color makes red velvet desserts perfect for Valentine’s Day and Christmas.
Mini Red Velvet Cupcakes - A bite sized version of my beloved, tried and true red velvet cake

The Best Red Velvet Recipe

This is the one and only red velvet cake recipe I’ve ever made. A knowledgeable foodie friend passed along her recipe and I couldn’t find an iota of fault with it. These mini red velvet cupcakes are made with buttermilk, which results in a perfect, tender crumb.

The cream cheese icing pipes like a dream, and that rarely happens around here! No bakery can rival these cupcakes, so go ahead and whip up a batch for your family or friends. My daughter is crazy for anything red velvet and she was thrilled with this scaled-down cupcake. If you’re like Katie and love all red velvet treats, check out this comprehensive red velvet recipe roundup!

PRO-Tip: If you don’t have any buttermilk on hand, you can easily make some with 2 ingredients you probably have on hand. Add a tablespoon of white or cider vinegar or lemon juice to a 1 cup liquid measuring cup. Fill to the one cup mark with milk. Stir and let rest for a few minutes. Then measure out what you need for your recipe.

A Few More Christmas Week Recipes:

Helpful Tools:

More Red Velvet Recipes You’ll Love:

Mini Red Velvet Cupcakes | A bite sized version of my beloved, tried and true red velvet cake

Mini Red Velvet Cupcakes

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 72

The BEST red velvet recipe, I promise! And these mini cupcakes are perfect for a holiday dessert buffet!



  • 3½ cups cake flour
  • ½ cup unsweetened cocoa (not Dutch processed)
  • 1½ teaspoon salt
  • 2 cups canola oil
  • 2¼ cups sugar
  • 3 eggs
  • 3 ounces red food coloring
  • 1½ teaspoons vanilla
  • 1¼ cups buttermilk
  • 2 teaspoons baking soda
  • 2½ teaspoons white vinegar


  • 8 ounces cream cheese, cold
  • 6 tablespoons butter, at room temperature
  • 2 teaspoons vanilla
  • 3 cups powdered sugar, sifted


  1. Preheat the oven to 350º. Put paper liners in three 24-count mini-muffin tins. Set aside.
  2. Whisk flour, cocoa, and salt together in a bowl.
  3. Beat oil and sugar in an electric mixer on medium till well blended. Beat in eggs, one at a time.
  4. Lower mixer speed to low (you don't want any splashing!), and carefully add the red food coloring.
  5. Add vanilla, then alternate flour with buttermilk, starting with half the flour, then half the buttermilk, the rest of the flour, then ending with buttermilk.
  6. Scrape down the bowl, then mix just briefly till combined.
  7. Place baking soda and vinegar in a dish and stir to combine. Add to batter with mixer running. Beat for just 10 seconds.
  8. Fill cupcake liners ⅔ full and bake for 12-15 minutes or till a cake tester comes out clean. Let cool slightly, then remove from the pans. Cool completely before icing.
  9. For frosting, beat cream cheese, butter, and vanilla just till blended. Add powdered sugar slowly (1 cup at a time) and beat till the frosting is smooth and at the correct consistency.
  10. You may find you prefer more or less powdered sugar than called for. Makes 2 cups.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 108mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 1g


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