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Mini Red-Velvet Cupcakes with Cream Cheese Frosting

By Kelsey Banfield |

Mini red velvet cupcakesFor some reason I only make these cupcakes in the winter. I don’t know why, mini red velvet cupcakes are delicious all year round. There is something about their luscious color and deep cocoa taste that is so warm and welcoming. They seem to scream cozy winter food!  They are particularly great to make around Valentine’s day, too. I made a batch of these with my daughter over holiday vacation and had a blast. She loved the red color and scattering the sprinkles on top. We served them to a friend when we hosted a playdate, the girls each had one alongside their chocolate milk. Given their petite size these are perfect for taking to school or friend’s houses as well. They are cozy winter bites of happiness everyone will love.

Mini Red-Velvet Cupcakes with Cream Cheese Frosting

loosely adapted from Martha Stewart Food

2 1/2 cups cake flour, well-sifted

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups vegetable oil

1 1/2 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

1/2 teaspoon red gel-paste food color

2 sticks unsalted butter, softened

12 ounces cream cheese, room temperature

4 cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Whisk together cake flour, cocoa, and salt in a mixing bowl and set aside.

2. In a mixer fitted with a paddle attachment beat the sugar and oil until combined. Add eggs, one at a time, beating until just incorporated. Mix in food color and vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing well after each addition.

4. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

5. Divide batter evenly amongst muffin cups. Bake for 15 minutes, or until the centers are set and spring back when touched.

6. To make the frosting beat the butter and cream cheese on high speed. Then turn the speed to low and slowly add the sugar 1 cup at a time. Then add the vanilla. Beat until totally smooth.

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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4 thoughts on “Mini Red-Velvet Cupcakes with Cream Cheese Frosting

  1. Priscilla says:

    Can these cupcakes be made in standard size cupcake pans or just mini cupcake pans?

  2. Janet says:

    What’s Dutch- process cocoa powder? Can I use Hershey’s unsweetened cocoa powder?

  3. Janet says:

    Please tell me how many mini cupcakes this recipe makes & I’d like to send to my daughters school for her bday celebration,so would like to adapt to regular sized cupcakes.How many will this recipe make?The recipe does not specify!

  4. trina says:

    the cupcake comes out kind of bland, it needed more of a chocolate/cocoa flavor. also, DO NOT make that frosting recipe as listed…..2 stick of butter?! it was so runny i had to go back to the store and get another container of cream cheese just to thicken it up!

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