Mini Red Velvet Cupcakes with Cream Cheese Icing

Whip up these easy mini red velvet cupcakes topped with cream cheese icing for an eye-catching bridal shower dessert that's sure to please.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 344 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• 1 teaspoon salt
• 1 cup buttermilk
• 2 ½ cups sifted all-purpose flour
• 3 cups sifted confectioners' sugar
• 2 large eggs
• 1 teaspoon unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 1 teaspoon white vinegar
• 2 tablespoons red food coloring
• 1 cup unsalted butter, at room temperature
• 3 (6 ounce) packages cream cheese, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.

Step 2

Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.

Step 3

Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.

Step 5

Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.