Mini Red Velvet Cupcakes
What you'll need
1 1/2 cups
All Purpose Flour
1 tablespoon
Unsweetened Cocoa Powder
1/2 teaspoon
Baking Soda
1/4 teaspoon
Salt
1/2 cup
Unsalted Butter (room temperature)
1 cup
Granulated Sugar
2
Eggs (room temperature)
1 1/2 teaspoons
Vanilla Extract
1/2 cup
Buttermilk (room temperature)
2 teaspoon
Apple Cider Vinegar
Red Food Coloring
8 ounces
Cream Cheese (room temperature)
1/4 cup
Unsalted Butter (room temperature) for frosting
2 tablespoons
Sour Cream
2 teaspoons
Vanilla Extract (for frosting)
2 cups
Powdered Sugar
Prepare your cupcake ingredients before you begin. Preheat oven to 350F.
1
Combine flour, cocoa powder, baking soda and salt in a glass bowl and mix well.
2
Cream together the butter and sugar until well blended.
3
Add the eggs one at a time, then the vanilla extract.
4
Alternate gradually adding the dry ingredients and the buttermilk until both are just blended in.
5
Mix in the vinegar and red food coloring until you reach the desired color.
6
Fill each cupcake liner 1/2 to 2/3rds full.
7
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool.
8
Prepare ingredients for the frosting.
9
Cream together cream cheese, butter, sour cream & vanilla. Gradually add powdered sugar.
10
Top the cooled cupcakes with the frosting using a piping bag and tip.
11
Add some sprinkles or candy, if desired. Full recipe with detailed instructions is linked below!
12
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