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.
Mini Red Velvet Cupcakes
Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year, we have over 35 bloggers sharing festive sweet recipes for the event. Almost any dessert can become a Christmas themed sweet. 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!
A Tried and True 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. The 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!
The Christmas Week Recipes:
Recipes from Day 1 of Christmas Week! Please visit all our talented participants:
- Pistachio Brittle from Cravings of a Lunatic
- Coconut Lemon Raspberry Bundt Cake from Desserts Required
- Peppermint Bark from Poet in the Pantry
- Eggnog Pound Cake from The Redhead Baker
- Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
- Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
- Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
- Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
- Marzipan Fruits from The Little Ferraro Kitchen
- Eggnog Truffles from Crumb: A Food Blog
- Peppermint Fudge from The Bitter Side of Sweet
- Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
- Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
- Christmas Sweets and Treats from Food Done Light
- Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
- Chanukah Olive Oil Cookies from Mother Would Know
- Coconut Pralines from Food Lust People Love
- Blueberry Overnight Sweet Rolls from My Catholic Kitchen
- Chocolate Chip Shortbread Cookies from Daily Appetite
- Chocolate Dipped Gingersnaps from Try Anything Once Culinary
- Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
- Dark Chocolate Almond Cheesecake Cups from Savory Experiments
- Bourbon Soaked Eggnog Cake from Cooking In Stilettos
- Ginger Snap Cocktail from Food Babbles
- Coquito Cinnamon Roll Bundt from Mind Over Batter
- No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
- Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
- Easy Cream Cheese Cookies from Everyday Southwest
- Gingerbread Cookie Bars from From Gate to Plate
- Molasses Ginger Cookies from Karen’s Kitchen Stories
- Apricot Spice Biscotti from Savoring Italy
- Caramel Bacon Bark from Dixie Chik Cooks
- Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
- Easy Macadamia Cashew Brittle from Aloha Flavor
Kitchen Tools Used to Make Mini Red Velvet Cupcakes:
- Mini Muffin Pan
- 10-Piece Mixing Bowl Set
- KitchenAid 9-Speed Hand Mixer
- The Pampered Chef Icing Decorator
More Red Velvet Recipes You’ll Love:
- Red Velvet Blondies from Crazy for Crust
- Cheesecake Filled Red Velvet Cake from That Skinny Chick Can Bake
- Caramel Filled Red Velvet Cookies from TidyMom
- Red Velvet Cupcakes from That Skinny Chick Can Bake
- Red Velvet Oreo Truffles from The Little Kitchen
Mini Red Velvet Cupcakes
The BEST red velvet recipe, I promise!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 72 1x
- Category: Cupcakes
- Cuisine: American
- 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
- Preheat oven to 350º. Put paper liners in three 24 count mini-muffin tins. Set aside.
- Whisk flour, cocoa, and salt together in a bowl.
- Beat oil and sugar in an electric mixer on medium till well blended. Beat in eggs, one at a time. Lower mixer speed to low (you don’t want any splashing!), and carefully add the red food coloring. 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. Scrape down the bowl, then mix just briefly till combined.
- Place baking soda and vinegar in a dish and stir to combine. Add to batter with mixer running. Beat for just 10 seconds.
- Fill cupcake liners ⅔ full and bake 12-15 minutes or till cake tester comes out clean. Let cool slightly, then remove from pans. Cool completely before icing.
- For frosting, beat cream cheese, butter, and vanilla just till blended. Add powdered sugar slowly (1 cup at a time) and beat till frosting is smooth and at the correct consistency. You may find you prefer more or less powdered sugar than called for. Makes 2 cups.