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

Mini Red Velvet Cupcakes

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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 on a white tray decked out for Christmas

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!

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. 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!

A Few More Christmas Week Recipes:

Kitchen Tools Used to Make Mini Red Velvet Cupcakes:

More Red Velvet Recipes You’ll Love:


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

Mini Red Velvet Cupcakes

The BEST red velvet recipe, I promise!

  • Author: Liz Berg
  • 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


  1. Preheat 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. 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.
  4. Place baking soda and vinegar in a dish and stir to combine. Add to batter with mixer running. Beat for just 10 seconds.
  5. 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.
  6. 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.
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8 comments on “Mini Red Velvet Cupcakes”

  1. I am obsessed with desserts! So Instagrammable and adorable! Definitely these mini red velvet cupcakes will be yummy! I’m seriously so inspired right now. I need to add cinnamon to recipe and it would be perfect. Thx for sharing!

  2. This is absolutely magnificent, scrumptious, delicious, super yummy mini red velvet cupcakes. Can i post it on my blog?

  3. is 3 OUNCES of red food coloring really accurate? Teaspoons maybe? Not ounces?

    • It’s crazy, but it’s actually 3 of those small bottles of red food coloring. Feel free to cut back if you’d like. The color won’t be as intense, but they’ll taste just as wonderful!

  4. These are amazing! I only used 2 ounces of food coloring and they still came out a beautiful red color. It actually made 120 mini cupcakes for me, which worked out great because I had 2 events that I needed to bring something to. I did have to make an extra half batch of the frosting but no biggie. I’m wondering if I can use this recipe to make a red velvet cake, and if so, what temperature and for how long to bake it??

  5. Pingback: Caramel Bacon Bark

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