Mini Red Velvet Cupcakes Recipe

Mini Red Velvet Cupcakes Recipe

40-minute recipe Serves 30
This popular dessert took baking by storm a few years ago, and now it comes in a single-serving size. Our mini red velvet cupcake recipe adds a dash of sophistication to any event. Whip up a batch the next time you're in the mood for a celebration!
40-minute recipe Serves 30

Directions

Prep: 20 mins | Cook: 20 mins
  • 1

    Position rack in centre of oven, then preheat to 350°F. Line 30 mini muffin cups with paper liners or spray with non-stick cooking spray.

  • 2

    Whisk together flour, cocoa powder, baking soda and salt in a medium bowl.

  • 3

    Beat 1 cup of the butter and granulated sugar in a large bowl with an electric mixer on medium until light and fluffy, 5 minutes. Beat in eggs, one at a time. Beat in 1 cup of the sour cream, milk, food colouring and 2 tsp of the vanilla.

  • 4

    Gradually beat in flour mixture on low speed just until blended. Spoon batter into muffin cups, filling each cup 2/3 full.

  • 5

    Bake until a toothpick inserted into centre of cupcake comes out clean, 20 minutes. Cool in pans on a wire rack for 5 minutes. Remove from pans and cool completely.

  • 6

    For the frosting, beat cream cheese, remaining 1/4 cup of the butter, remaining 2 tbsp of the sour cream and remaining 2 tsp of the vanilla in large bowl until light and fluffy. Gradually beat in icing sugar until smooth. Frost cooled cupcakes with frosting.

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