Name: Mini Red Velvet Cupcakes with Cream Cheese Icing
Prep time: 25 min
Cook time: 25 min
Yield: 30
Ingredients: Sifted all-purpose flour - 2 ½ cups; White sugar - 1 ½ cups; Salt - 1 teaspoon; Baking soda - 1 teaspoon; Unsweetened cocoa powder - 1 teaspoon; Vegetable oil - 1 ½ cups; Buttermilk - 1 cup; Eggs - 2 large; Red food coloring - 2 tablespoons; Vanilla extract - 1 teaspoon; White vinegar - 1 teaspoon; Cream cheese, at room temperature - 3 (6 ounce) packages; Unsalted butter, at room temperature - 1 cup; Sifted confectioners' sugar - 3 cups; Vanilla extract - 1 teaspoon

Mini Red Velvet Cupcakes with Cream Cheese Icing

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mini Red Velvet Cupcakes with Cream Cheese Icing

1. Sifted all-purpose flour - 2 ½ cups

2. White sugar - 1 ½ cups

3. Salt - 1 teaspoon

4. Baking soda - 1 teaspoon

5. Unsweetened cocoa powder - 1 teaspoon

6. Vegetable oil - 1 ½ cups

7. Buttermilk - 1 cup

8. Eggs - 2 large

9. Red food coloring - 2 tablespoons

10. Vanilla extract - 1 teaspoon

11. White vinegar - 1 teaspoon

12. Cream cheese, at room temperature - 3 (6 ounce) packages

13. Unsalted butter, at room temperature - 1 cup

14. Sifted confectioners' sugar - 3 cups

15. Vanilla extract - 1 teaspoon

How to cook deliciously - Mini Red Velvet Cupcakes with Cream Cheese Icing

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.