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Mini Red Velvet Cakes

These mini red velvet cakes are soft and tender, perfectly sized for easy serving and topped with a tangy cream cheese frosting, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk If not available, you can substitute with milk but the flavor won't be the same.
  • 1 large egg
  • 2 tablespoons unsweetened cocoa powder Just enough to deepen the flavor and color.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon red food coloring Adjust for a deeper or softer red as desired.
  • 1 teaspoon vanilla extract
For the Frosting
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk the vegetable oil, buttermilk, egg, red food coloring, and vanilla until smooth.
Mixing
  1. Pour the wet ingredients into the dry ingredients and mix until just combined.
  2. Fill each muffin liner about 2/3 full with the batter.
Baking
  1. Bake for 10-12 minutes, until the tops are set and a toothpick comes out clean.
  2. Let cool completely before frosting.
Frosting
  1. Beat together the softened cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla, beating until fluffy.
  3. Frost the cooled cakes as desired.

Notes

Allow the cakes to sit out for a few minutes after refrigeration for the best texture. Handle the mixing gently to keep cupcakes tender. Trust visual cues to check doneness instead of just timer.