Mini Red Velvet Cupcakes with Cream Cheese Icing Popular Recipes

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Mini Red Velvet Cupcakes with Cream Cheese Icing

"This is one dessert that I could eat every day. It's easy to make, fun to decorate, and delicious to eat. I highly recommend it."

Ingredients :

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

Instructions :

Prep : 25M	Cook : 30M	Ready in : 1H

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
• Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
• 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.
• 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.
• 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.

Notes :

• For standard cupcake size, increase baking time to 18 to 20 minutes.
• If icing is too warm, place in fridge to solidify the fats.

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